Rahra Paneer: Cottage cheese in spicy gravy

Spices powder:

1 tsp cumin seeds

1 tsp caraway seeds

1 tsp dry coriander seeds

1 tsp mustard seeds

½ tsp fenugreek seeds

1 tsp fennel seeds

1 tbsp bengal gram

1 tsp black peppercorns

2 to 3 cloves

1 blade of mace

2 to 3 green cardamoms

1 to 2 black cardamoms

1 cinnamon stick

1 star anise

Onion-tomato masala:

4 to 5 tbsp oil

2 onions, chopped

2 tbsp ginger-garlic paste (equal measures)

1 tbsp turmeric powder

2 tbsp red chilli powder

4 tomatoes, chopped

Rahra gravy:

1 tbsp mustard oil

1 tsp turmeric powder

1 tsp red chilli powder

½ tbsp coriander powder

½ tbsp garam masala powder

Salt to taste

1 tbsp ginger and garlic paste

½ tbsp kasoori methi or dried fenugreek leaves

1 tbsp roasted besan or gram flour

½ cup curd

1 cup onion-tomato masala

1 cup tomato puree

1 tbsp green chillies, roughly chopped

1 tsp spices pwder

1 tbsp coriander chopped

400 gm paneer