Soak the almonds for a few hours and then peel off the skin.
Cut the paneer into bite size. Then, rub some salt and ½ teaspoon turmeric to the paneer cubes.
Heat some oil in a pan and shallow fry the paneer cubes until they’re golden brown on all the sides. Once done, keep them aside to be used later.
In the same pan, add 1 tablespoon of oil and drop the fennel seeds, cardamom and cloves. Allow it to sizzle and infuse the oil.
Next, drop the garlic and scatter the onion. Sprinkle salt, rest of the turmeric and sugar. Cook until its mild golden in color.
Once done, transfer it to a blender along with tomato and almonds. Grind it to a smooth or coarse paste.
Transfer the paste back to the same pan and give it a stir. Add cumin powder, coriander powder and chili powder. Cook for a few minutes until the raw smell of tomato is gone.
Finally, drop the fried paneer cubes and ½ cup of water. Give it a stir and cook for a couple more minutes. Taste for salt and add any, if required.
Garnish with some finely chopped fresh coriander and slivered almonds.