Ingredients:

1/2 kg paneer

1/2 cup cashew nuts / kaju

1/2 inch ginger, chopped

2 garlic cloves, chopped

1 medium onion, chopped

2 green chillies, chopped

1 medium tomato, chopped

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp fennel powder

salt to taste

2-3 tbsp oil

2 tbsp coriander leaves, chopped

Preparation:

1. Soak cashew nuts in 1/2 cup of water for 15 minutes. Then grind to a smooth paste adding the water in which it was soaked and keep it aside.
2. Cut paneer into cubes and keep it aside.
3. Heat oil in a pan and add chopped ginger, garlic and onion and saute till onion turns golden brown.
4. Add chopped green chillies and tomato and saute till the tomatoes become soft.
5. Add chilli powder, coriander powder, turmeric powder, cumin powder and fennel powder and saute till the oil separates.
6. Switch off the flame and allow it to cool and then grind to a smooth paste adding little water.
7. Add this ground paste to the same pan and keep at low flame. Now add the cashew paste and stir well to combine.
8. Add the salt and add more water if required depending on the thickness you want for the gravy.
9. Bring to a boil and add paneer pieces and stir to combine well and cook on low flame for another 5-6 minutes.
10. Garnish with chopped coriander leaves and switch off the flame. Serve hot...