Lingkan Reang
Fry paneer cubes until golden and soak in hot water to keep them soft.
Roast fennel, cinnamon, cumin, coriander, red chilli, and coconut, blend into a fine paste.
Saute onions and tomatoes, then blend with the spice paste into a smooth puree.
Heat the blended masala in a pan, add water, and bring to a boil.
Season with salt and sugar, then simmer for 15-20 minutes until oil separates.
Add paneer, simmer for 5 minutes, and serve with roti or rice.