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Heat a pan and add coriander seeds, cumin seeds, fennel seeds, whole black pepper, and curry leaves. Toast on low flame until fragrant.
Cool the toasted spices completely and grind into a coarse masala powder. Keep aside.
Blend 2 tomatoes into a smooth purée and keep ready.
Heat oil in a pan and add chopped onions and curry leaves. Sauté until soft.
Add ginger-garlic paste and roast until the raw smell disappears.
Add red chilli powder, salt, and kasuri methi to the pan.
Add the dry pepper masala and mix well.
Pour in the tomato purée and cook until the masala thickens.
Add water to adjust consistency and simmer until glossy.
In another pan, add butter and paneer cubes. Sauté until light golden.
Sprinkle fresh pepper masala on the paneer and toss well to coat with flavor.
Add the pepper-fried paneer into the onion-tomato masala and mix gently.
Add soya sauce for an umami kick (optional).
Finish with fresh chopped coriander and serve hot with Malabar Paratha.