Paneer Burji in Cashew and Tomato Gravy

Ingredients:
1 cup Paneer cubed
1 cup Paneer mashed/crumbled
4 Small Tomatoes ( quartered)
2 Small Onions (finely chopped)
2 tbsp Ghee/oil
2 Bay leaves
2 Red chillies
3 Green cardamoms
2 Whole black Pepper corns
¾ cup Ginger garlic paste
2 tsp Cumin seeds
1 Green chilli (minced)
½ cup Cashew paste
1 tsp Red chilli powder
1 tsp Jeera powder
2 tsp lime juice
½ tsp Kasoori methi
Salt to taste

Marinade:

1 tsp Red chilli powder
3 tbsp Ginger garlic paste

Note*: To keep the paneer soft in gravy items. Heat about 1 cup fo water , when it almost starts to boil put the flame off. Add ½ tsp of turmeric powder to the water. Drop the paneer cubes in the hot water and keep it covered for about 5-10 minutes. Then drain the water and use the paneer in your cooking. Method:

STEP 1:
Marinate the paneer cubes with chilli powder and ginger-garlic paste and set it aside.

STEP 2:
Heat ghee/oil in a Kadhai and add bay leaves, whole red chillies, cardamoms, 1 tsp ginger-garlic paste and sauté , when it starts browning add the tomatoes, salt and cook on low flame till the tomatoes become mushy.

STEP 3:
Blend in the cashew paste and little water stir once and cook on low flame for sometime. Now add the mashed/crumbled paneer mix well. Cover the lid and cook on low flame and stir in between.

STEP 4:
Meanwhile, take another pan and heat ghee/oil in it and add cumin seeds, minced green chillies, 1 tsp ginger-garlic paste ands sauté for sometime.
When it starts to change colour add onions and sauté till it turns golden brown. Add red chilli powder, cumin powder, salt, lime juice (add a little water if u want more gravy) and sauté for a few seconds till the rawness fades off.
Put off the flame.

STEP 5:
Add this onion masala to the simmering tomato-cashew mixture and mix well.
Finally add the paneer cubes and mix gently for the masala mixture to evenly coat on to the paneer cubes. Close and cook till done. Garnish with coriander leaves and serve hot with roti/rice.