Soak tamarind in hot water for 10 minutes.

In a pan, add 1 teaspoon ghee.

Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, and peppercorns individually until fragrant; then, set aside to cool.

In the same pan, roast sliced onions and garlic until the onions start to turn brown.

Add grated coconut and roast until golden brown. Remove from pan and set aside.

Squeeze out the water from the tamarind and discard the seeds.

Blend the roasted spices and the onion-coconut mix into a smooth paste along with the tamarind water.

Add the remaining ghee to the pan.

Add cinnamon, cardamoms, and cloves and sauté until fragrant.

Add sliced onions and sauté for a minute.

Add curry leaves and mix well.

Add the ground masala paste along with turmeric and cook until oil separates from the sides of the pan.

Add the paneer pieces and mix well, coating the paneer uniformly with the masala.

Continue stirring for 5 minutes.

Add thin coconut milk and salt to taste, bring it to boil.

Reduce flame to medium, cover and cook until well done.

Add thick coconut milk and simmer. Cook for a minute or two and turn off the flame.

Serve with neer dosa and Tomato Onion Chutney.