Place coconut, cashews, green chilli in a blender and grind it with 1/2 cup water to a smooth paste.
Finely chop onion, tomato, coriander and mint leaves. Keep paneer immersed in hot water.
Gather all other masala powders needed.
Heat a kadai with oil, add cinnamon, cloves, stone flower and fennel seeds.
Add onion and fry for a minute. Add ginger garlic paste and cook further more for 30 seconds.
Add finely chopped tomatoes, salt, turmeric, red chilli powder, masala powder, coriander seeds powder and cook well until tomatoes are soft and gooey.
Add ground paste, mint leaves and cook for a minute in medium flame.
Add 1 & 1/2 cups to 2 cups water and mix well.
Add paneer cubes and bring to boil.
Simmer for 6-8 minutes or until the gravy is thick.
Switch off stove, add lemon juice, coriander leaves.