In a pan, dry roast poppy seeds, cumin seeds, fennel seeds, and red chilies for a few minutes until aromatic.

Next, add cloves, cardamom, cinnamon, and dry coconut. Sauté until you get a fragrant aroma and the colour deepens.

Allow the mixture to cool completely, then grind it into a fine powder.

Kohlapuri masala is ready.

Grind tomatoes into a smooth puree.

Chop baby corn and half of the capsicum lengthwise. Cut the paneer and the remaining half of the capsicum into cubes.

Heat butter and oil in a pan.

Add both the cubed and sliced capsicum and sauté well.

Add the sliced Babycorn and saute it along with the Capsicum.

Stir in coriander powder, cumin powder, turmeric powder, and salt. Sauté for a few minutes to enhance the flavours.

Pour in the tomato puree, mix well, and cook until the raw smell disappears.

Once the gravy thickens, add beaten curd and stir well.

Finally, toss in the paneer cubes and mix gently.

Enjoy your delicious Jain Paneer Kolhapuri with hot rotis, phulkas, or chapathi.