Paneer in Cashew Sauce

Description
The literal translation of Shahi Paneer is ‘Royal Paneer’…very appropriate – A dish fit for a king. The richness of the sauce comes from the cashews.
 * Serves 6.

Ingredients

 * 14 oz block paneer (home-made or store bought), cubed
 * 3 tbsp oil
 * 2 small, finely chopped onions
 * 1 x 8 oz can tomato sauce
 * 3 cloves, finely chopped garlic
 * 1 tbsp, grated ginger
 * green chili, to taste, finely chopped
 * 2 tsp cumin powder
 * 2 tsp coriander powder
 * 2 tsp garam masala
 * ¾ cup cashew pieces
 * 1 cup milk
 * 1½ cups water
 * 1 tbsp sugar
 * salt, to taste
 * 5 sprigs, finely chopped cilantro, for garnishing

Directions

 * 1) Soak cashews in milk for about 15 minutes or until ready to use.
 * 2) Heat 2 tbsp oil in a medium size non-stick wok on medium to high heat.
 * 3) Add onions and fry until they start to dry out.
 * 4) Add ginger, garlic and green chili and cook for 2 to 3 minutes.
 * 5) Add tomato sauce, stir well and cook until oil separates.
 * 6) While onions/tomato sauce is cooking, blend soaked cashews and milk in a blender until smooth.
 * 7) Once onion/tomato mixture is ready, add cumin powder, coriander powder and garam masala – mix well.
 * 8) Add cashew and milk mixture and mix well. There should be no lumps in the gravy.
 * 9) Add water, salt and sugar and bring to boil.
 * 10) While waiting for the gravy to boil, sauté cubed paneer in 1 tbsp oil, on medium to high heat in a non-stick pan.
 * 11) Once paneer is light gold/brown in color, take it out on a paper towel to drain excess oil.
 * 12) Once gravy comes to a boil, add in Paneer and mix.
 * 13) Garnish with fresh cilantro or with additional broken cashews.