Paneer -1/2 lb (1- 1/2 cups cubed)
Cashew Nuts-12(make into powder)
Tomatoes-2 nos (chopped and puree)
Green Chili -1 nos (paste)
Ginger-1/4 inch (paste)
Cumin seeds-1 tsp
Asafetida / Hing - 1/8tsp
Bay leaves-2 nos
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Red chilli powder-1/4 tsp (adjust to taste)
Garam Masala-1/4 tsp
Salt to taste
Coriander leaves-2 tbsp
Slice paneer into small cubes.Keep aside.
Grind cashews into powder .Keep aside.
Puree tomatoes,green chilli and ginger.keep aside.
Add oil in a pan,over medium heat.Shallow fry paneer cubes till they turn slightly brown.Remove from pan and place over paper towels to absorb excess oil.
Increase heat to medium high and add bay leaves,cumin seeds and hing.Stir for a few seconds.
Add tomato puree,coriander powder,turmeric powder,red chilli powder.Cook the mixture,stirring occasionally for 2-3 minutes.It will reduce to half its volume and start separating from the oil.
Add sugar,cashew powder and yogurt.Cook for another minute then add 1 cup of water and salt and bring to boil.
Add paneer and cover the pan.Simmer for a few minutes over medium low heat,till gravy is slightly tick in consistency.
Remove from heat add gram masala and chopped coriander leaves. Mix gently,cover the pan and let it sit for a couple of minutes.
Serve hot with rotis, fried rice.