Blend coconut, poppy seeds, and ginger with a little water into a smooth paste. Set aside.

Heat oil in a heavy-bottomed pan and add bay leaf, cinnamon, cardamom, star anise, fennel seeds, and cloves. Sizzle for a few seconds.

Add chopped onions and sauté until tender and the raw smell disappears.

Add chopped tomatoes and sauté until softened.

Add turmeric powder, garam masala powder, red chili powder, and coriander powder. Sauté until fragrant and well cooked.

Add the ground coconut paste and mix into the tomato mixture.

Sprinkle salt, add 1 cup of water, and bring to a boil.

Gently add cubed paneer and simmer the kurma gravy for 15 minutes.

Switch off the heat and garnish with chopped coriander leaves before serving.

Serve hot with whole wheat parotta and Vazhakkai Varuval.