Heat oil in a small pan. Throw in everything listed under “Chettinad Masala/Spice paste” (except nutmeg powder, curry leaves and coriander leaves) at low- medium gas till a fine aroma starts coming out and the spices starts to turn a bit darker in colour. Keep stirring so they dont burn.
Once done, transfer the spices to a steel/ceramic plate and allow them to cool completely. Once cool add the nutmeg powder, curry leaves and coriander leaves and grind/blend to a coarse powder.
Add ¼ cup water into this. Run your mixer/grinder again until a thick spice paste forms. Keep aside.
Prepare the gravy:
Heat oil in a deep frying pan/kadai. Add in the bay leaf and curry leaves. Next, add chopped garlic & grated ginger and saute for a few seconds. Add in the onions and fry on medium flame until light brown in color.
Add chettinad spice paste, green chillies and turmeric powder. Mix and cook for 1-2 minutes or until oil separates from the masala. Would take around 6-7 minutes.
Add paneer cubes, mix well and cook on low flame for 4-5 minutes, stirring in between. Add ¾ cup water into this. Mix well and cook for 10 minutes on medium flame, stir in between. This paneer curry should be thick in consistency, not runny. Remove from heat.
Serve hot with Roti, Paratha or Rice.
I have not added tomatoes into this curry since the original recipe card from Tyga didn’t say so. but you can always add them if you want a more tangy flavour