Heat a saute pan on medium flame. Add cardamom pods and cinnamon stick to the pan and dry roast them for couple of minutes. As the spices start to get fragrant, add 2tbsp oil and allow to heat up.

Now add the chopped veggies, turmeric, grated ginger and green chilies. Cook for 2~3minutes on medium-high flame mixing well, so that veggies are coated with oil.

In a small bowl, whisk coconut milk, ½cup of water, red chili powder, ground coriander and salt.

Pour the coconut milk mixture into the pan, lower the heat and simmer covered for 10-12 minutes or until the veggies are crisp tender.

Next add tomato puree and cook for 3~4 minutes.

Add chopped paneer and cook until heated through, about 2~3 minutes.

Garnish with cilantro and serve with rice or roti of choice.