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Heat some oil in a pan and add the coriander seeds, cumin, pepper, aniseeds, and poppy seeds. Sauté them until they release their aroma.
Add the stone flower, javitri, large cardamom, and a piece of cinnamon to the pan. Stir well.
Incorporate the ginger garlic paste and grated onion into the mixture, cooking until the onions turn golden brown.
Add the tomato paste, salt, and turmeric to the pan. Mix everything thoroughly and let it cook for a few minutes.
Cut the paneer into cubes and add them to the pan, gently mixing to coat them with the spices.
Sprinkle in the kasuri methi and crushed coriander, stirring to combine.
Finally, add a bay leaf and a teaspoon of desi ghee for extra flavor. Cook for a few more minutes before serving.