Ingredients : 

Dry Spices :

Dry Red chillies  - 4
Coriander Seeds -  tbsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp
Pepper Whole - 1/2 tsp
Cardamom  - 2
Cinnamon  - 1/2 inch stick
BayLeaf - 1
Amchur Pd - 1 tsp

For Sauteeing:

Oil - 1 tsp
Onion large - 1 ,thinly sliced
Tomato - 1 large, thinly sliced

For Gravy:

Oil - 1 tsp
Shallots or pearl onion - 1/2 cup cut in halves
Green Pepper - 1/4 ,cut in squares (optional)
Paneer - 2 cup cubed,slightly sauteed in oil
Soy nuggets dry - 1 cup ,boiled in water with salt  drained and squeezed and cut in halves.
Peas - 1 cup frozen.
Ginger Garlic Paste - 1 tsp each
Chopped Coriander leaves - 1/4 cup

Method :

1.Roast all spices and grind it to fine powder along with amchur pd.
2.In the same pan add oil,and Sautee  onion and tomato and grind it along with spices to fine paste.
3.In a pan add oil and saute panner a bit and keep aside In the same pan add ginger garlic paste and saute it a bit.
4.Add Shallots,curry leaf and peppers and saute it a min.
5.Then add ground paste and saute it for some time .
6.Then add peas and cover and cook and add water if needed.
7.Then add salt and Soy nuggets and cover and cook for 5 min.To make the gravy richer and to bring in tanginess add 2 tbsp of well beaten room temperature yogurt to the gravy and stir until the yogurt is completely dissolved in the gravy.
8.Then add fried paneer at the end and give a mix and finally garnish with coriander leaves.
Serve hot with Roti or Pulka.