Smear the paneer with a pinch of turmeric.

In a separate bowl, sprinkle turmeric on the cauliflower florets and mix well.

Heat 1/2 tbsp oil in a frying pan and saute the paneer pieces till they take on a tinge of golden brown. Remove from oil and keep aside.

In the same oil, saute the cauliflower florets till they are just golden. Remove from oil and keep aside.

Add the remaining oil and when smoking hot, temper with crushed cinnamon, cardamom, cloves and bay leaves. When the spices start to release their aroma, add the tomato puree, ginger paste and a couple of slit green chillies.

Sprinkle in a little salt and cook over a medium flame till the tomato puree is cooked are oil starts to separate from the masala.

Now dissolve the remaining turmeric powder and coriander powder in very little warm water and stir in this paste to the masala. Splash a little water if it's getting too dry and cook over a low flame for a further 3-4 minutes.

Add 1/2 cup of warm water and coconut milk, along with the fried cauliflower and cook on a low flame till the cauliflower florets are cooked. Bring to a simmer and gently add the fried paneer pieces. Add the sugar and cook for another 5 odd minutes.

Adjust the seasonings. Serve hot with rice.