Shahi Paneer

Paneer is a favourite cheese in my family. It is even super hit side dish for parties.
As name suggests it is a royal dish. The soft paneer gets drooled in cashew paste and other spices and cream. The soft buttery texture of the gravy , no doubt a super hit in parties and household.
Now coming to recipe,

Ingredients:
Paneer  - 250 gms thawed.

Dry Spices:
Red Chilly Powder - 1tspn,
Turmeric - 1/4 tspn,
Dhania Powder - 1 tspn,
Pepper Powder - 1/4 tspn,
Garam Masala Powder - 1/4 tspn,
Salt.

For Grinding:
Onion - 1 large chopped,
Tomato - 3 medium chopped,
Ginger and Garlic - 1 tblspn chopped,
Green chillies - 2-3 chopped,
Oil - 1 tblspn,.

Cashew - 1 tblspn(soaked in hot water for 1 hour and ground to paste),

Salt,
Chopped Coriander - 1 tblspn,
Cream - 1/2 cup.

Method:
In a pan heat oil, add onions and fry until light brown.
Add ginger, garlic and green chillies and fry until garlic is light brown.
Add chopped tomatoes and cook until mushy.
Cool the above and grind it to paste. (no need to add water).
Optionally you can strain the ground paste for extra smooth gravy.
Paneer can  be thawed by adding warm water and allow the paneer to sit in warm water until you use it in the gravy.
Transfer the ground mixture into a pan.
Add half cup water and bring it to boil.
Add all dry spices and cook in medium low flame for 3-4 minutes or until spices are cooked and the raw smell of the spices evaporates.
Add cashew paste and stir well.
Drain water from the paneer and add to the boiling gravy.
Lower the flame and add bring to boil.
Add cream and garnish with coriander and serve.

Note: You can fry the paneer to lightly brown them, so it holds the shape when you add it to the gravy.  But if you are confident to handle soft paneer you don't have to fry. Personally I avoid frying paneer as I like it without frying.