Paneer in Coconut Cashew gravy

This recipe is quick to make and tastes yummy with chapathis or rice. Doesn't require too many masalas. Like most of my curries, this one is also slightly fattening!! But definitely healthy...

Ingredients:
Paneer : 200 gms
Onion : 2 medium sized
Tomatoes : 2 medium sized
Ginger Garlic Paste : 1 tbsp
Cloves : 4 to 6
Cinnamon : 1 inch piece
Jeera : 1 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Cilantro / Coriander : 2 sprigs
Salt to taste
Oil : 2 tbsp

For the paste :
Fresh Coconut : 1 cup
Cashews : 15
Green Chillies : 4 or 5

Method:

Grind the fresh coconut, cashews, green chillies and water until smooth. (You can also soak some poppy seeds (khus khus) and grind it... I skipped it though)

Heat oil in a kadai and add the jeera until they splutter.

Add cloves and cinnamon and let it roast for a few seconds.

Then add the ginger garlic paste to it and fry for a minute.

Now add the finely chopped onion and fry till the onions are translucent.

Add the finely chopped tomatoes and fry for 2 minutes.

Add the turmeric powder, red chilli powder. Sprinkle handful of water, cover and cook for another 2 minutes.

Then add the ground coconut mixture, salt and water to it. Close with a lid and cook for 5 minutes.

Add the paneer cubes, finely chopped coriander and mix well.

Cover and cook for 5 to 8 minutes. Switch off the flame and serve hot with roti or rice.