Shahi Paneer

Ingredients
200 gms paneer (cottage cheese)
2-3 pcs chopped tomatoes
2-3 pc chopped onions
1 1/3 tbsp cashewnut (kaju) paste (Optional though flavor is awesome)
1 tsp ginger-garlic (adrak-lehsun) paste
2/3 tsp chilli paste
2/3 tsp tomato puree
1/3 tsp garam masala
salt to taste
1/3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2/3 tsp coriander (dhania) powder
oil for deep frying

Method
1.Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.
Add the ginger, garlic and chilli paste, mix well and saute till it is brown.
Else you can also grind onion with garlic and ginger.

2.Add the tomato- chilli paste and saute for 6 to 8 minutes. ( You will know that tomatoes are cooked when the oil starts floating on it).

3.Add 1/2 cup water and bring it to a boil on a slow flame.

Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning them. Keep aside. ( Soak fried paneer in hot water to maintain their softness, but I avoid frying paneer as such and use directly in gravy :/ )

4.Add all the dry masala and salt to the puree and mix well.
Add the cashewnut paste mix well and cook on a slow flame,for 5 minutes or till the gravy is thick.

5.Just before serving, heat the gravy and add the paneer pieces into it.
Serve hot garnish with coriander.