In a dry skillet, add cloves, cumin seed, coriander seed, peppercorns and cinnamon. Dry roast until fragrant, 1 -2 minutes.
Transfer to coffee/spice grinder. Grind spices to a powder.
Add coconut and 1/ 4 cup water. Grind to a paste.
Heat 2 tablespoons oil in a large skillet or wok.
Add paneer and fry until golden brown, tossing frequently.
Remove to a paper towel.
Add curry leaves to the pan. After the leaves start to sizzle, add onion.
Saute until onions are translucent and softened.
Add tomatoes and cook for 7-8 minutes until very soft.
Add sorrel leaves and 1 cup of water. Stir to combine.
Reduce heat to medium and cover. Cook for about 5 minutes, until sorrel is well wilted.
Transfer contents of skillet to blender.
Add coconut masala and puree.
Return the puree to skillet.
Add turmeric and chile powder.
Add paneer and salt. Stir to combine.
Simmer on low heat for 5 minutes.
Add cilantro and stir to combine.
Serve with rice or paratha.