Panner Tomato Dharwad Curry

U need :
Fresh paneer : 200 gms
Tomatoes : 2 (medium size)
Onion:1(medium)
cinnamin:1 stick
cardamom : 2pods
cloves :2
dry red chilli:1
Saunf(fennel seeds): 1/2 tsp
Poppy seeds: 1 Tsp
cashew: 2 tsp
garlic: 2 pods(optional)
chilli powder: 1 tsp
kitchenking masala: 1 tsp
garam masala: 1/2 tsp
salt to taste
coriander leaves: 2 tsp


METHOD:
1. Cut paneer into cubes.Set aside
2.Heat 2 tablesp oil.When hot add the garlic cloves.Saute. Add the chopped onions and fry.Now add the tomatoes,chilli powder,kitchen king masala, saunf,poppy seed sand 1 tsp coriander leaves and  continue frying till the tomatoes are cooked well.Cool and grind to a smooth paste.
3. Soak cashew in 1/2 cup milk and grind to a smooth paste.
4. Heat 1 tablesp oil and 1 tsp ghee in a kadai.When hot,switch off the gas and add cinnamon,cloves and cardamom. Switch on the gas .Saute.Add 1 dry red chilli. Now add the ground paste and continue frying on medium heat for 5 mins.Add the paneer pieces.Toss well so that the masalas coat the paneer well.
5.Add salt and 1 cup water. Simmer for 5 to 7 mins till the gravy is semi thick.Add the cashew paste. Stir well.
6. Mix in the coriander leaves and garam masala.Stir well.Cover with a lid and switch off the gas.
7. Transfer to a serving bowl and serve hot with bread,rice or rotis.


Note: whenever we add dry masalas always switch off the gas once the oil is hot before adding the spices.This prevents the spices from burning.
Happy cooking and Bon Apetite!!!!!!!!