Paneer in Cashew Sauce ( Shahi Paneer)

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14 oz block Paneer, (home-made or store bought), cubed

3 tbsps Canola Oil

2 small Onions, finely copped

1-8 oz can Tomato Sauce

3 cloves Garlic, finely chopped

1 tbsp Ginger, grated

 Green Chili, to taste, finely chopped

2 tsps Cumin

2 tsps Coriander

2 tsps Garam Masala

3/4 cup Cashews, chopped

1 cup Milk

1 1/2 cups Water

1 tbsp Sugar

 Salt, to taste

5 sprigs Cilantro, finely chopped for garnishing

1. Soak cashews in milk for about 15 min 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 GaramMasala - 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.
14. Serves 6.

Tips:

1. Paneer is very delicate. Take care to handle it gently or it will break up very easily.
2. If you like thicker or thinner gravy, adjust the amount of water.