Coarsely pulse the red chilies and coriander seeds, it should not become a fine powder.
I used homemade Paneer. Cube into 2 inch pieces.
Heat butter in Kadai, roast the paneer cubes until it turns golden in colour. Remove and keep it aside.
In the same kadai, heat oil, red chillies-coriander coarse powder, cloves, cinnamon, bay leaves sauté for two minutes.
Then add the onions, silted green chilies stir. When it starts turning colour add ginger garlic paste, red chilli powder and mix well.
Continue to sauté for two minutes, add tomato puree, salt. Cover with lid and let the puree cook.
When the tomato puree is well cooked, add the roasted paneer, mix well. Finally add the coriander leaves and serve with rotis.