Method:
Fry chopped onions in 2 tsbs oil till soft add ginger-garlic chilli paste, fry until brown. Add tomatoes and fry for 6 to8 minutes. Cool and grind. Add ½ cup water to the paste Bring it to a boil. Fry the paneer in oil without browning them. Keep it aside. Now add all the dry masala to the puree. Add the cashew nut powder to puree. Cook it on low flame till the gravy is thick. Before serving, heat the gravy and float the paneer pieces. Garnish with coriander leaves.