Grate the coconut and soak in warm water for 15 - 20 minutes and extract the milk and keep aside.

Mix the besan / chick pea flour with a little water to make a smooth paste and add to the coconut milk and mix well.

Heat oil in a pan and fry the whole garam masala.

Add finely chopped onion, curry leaves and slit green chillies and sauté till onion turns translucent.

Add garlic ginger paste and fry for 1 - 2 minutes.

Add the chopped vegetables, turmeric powder, red chilli powder, salt and a little water and cook covered on a low flame for 12 - 15 minutes till the vegetables are almost cooked and the water has dried up.

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Gradually add the coconut and besan / chick pea flour mixture to the vegetables stirring continuously so that the coconut milk does not curdle.

When the gravy starts to thicken turn off the gas and add paneer pieces and chopped coriander leaves and mix well.

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Serve with rotis/parathas.