Chana Paneer (Chickpea Paneer Curry)

Heat a frying pan and add one tablespoon of oil. Once it heats, add the paneer cubes. Fry them until they are golden brown and set them aside.
Heat a frying pan and add one tablespoon of oil. Once it heats, add cumin seeds, star anise, and hing. Saute for a few seconds.
Add ginger and green chili. Saute for one minute.
Next, add the diced tomatoes, ground coriander, chili powder, turmeric powder, salt, and sugar. Mix well and simmer until the tomatoes and spices are cooked and the oil begins to ooze out - about 5-6 minutes.
Whisk the yogurt well, making sure there are no lumps.
Once the tomatoes are cooked, add the whisked yogurt and kasoori methi. Mix well and simmer for 2-3 minutes.
Add the chickpeas, fried paneer cubes, and one cup of water. Bring it to a boil and simmer for 3-4 minutes.
Add garam masala and cilantro. Mix well and serve.