Grind poppy seeds to fine powder first. Add coconut to the powder and repeat grinding. Add water just enough to make thick paste. Grind till smooth. Keep this aside
Wash paneer if using store bought, drain water completely and set aside
Heat a kadai with oil, add spices and saute for about a min till they turn fragrant.
Add onions, sprinkle salt and fry till they turn transparent or golden. Add ginger garlic paste and fry till it turns slightly golden. Do not over fry.
Add tomatoes , salt and turmeric. Fry till tomatoes turn mushy. If needed cook and cover in case the tomatoes are not juicy.
Add red chili powder, garam masala powder and mint. Carefully fry for two to three minutes without burning.
Add the smooth ground paste. Fry for three to four minutes on a medium flame stirring occasionally.
Pour 1 and ¼ cup water and mix well. Adjust salt. Set the flame to medium. It takes around 6 minutes for the oil to be visible on top. You can adjust the thickness now. If it is too thick, just add little more water.
Add paneer to the boiling curry, gently stir. Cook for about 3 minutes.
Garnish with chopped coriander leaves.Serve with roti,naan.