Recipe - Shahi Paneer

Since mine is a joint household, I stay with my in-laws.
My MIL doesnt eat oniios - hence most of the dishes i make dont generally have onions in them.
This recipe is for Shahi Paneer - without onions. this is especially for my friend Sudeshna, who used to love it.

Ingredients:
250 gm paneer - cubed
5 tomotoes
2 green chillies (optional)
1/2 inch ginger
1 cup milk (hot)
Water - abt 2 cups
Salt - to taste
1/2 tsp cumin seeds
1 pinch asoefitedia
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp red chilli powder (adjustable)
2 pinches garam masala
1/2 tbsp sugar
little oil - for tempering

For garnish -

handful of nuts (cashews and raisins)

Method:
Roast the nuts a bit (can be done in a microwave)
Puree tomatoes, green chillies and ginger.
Heat oil in a kadhai , add asoefitedia and cumin seeds. When the seeds crackle - add the tomato puree. Cook it for some time till it starts leaving sides. Now add the hot milk slowly and keep on stirring the mixture. The milk needs to be hot - otherwose it will curdle. Also - do this step on low flame (or remove the kadhai from the fire).
Now cook this for abt 4-5 mins. add all the dry spices and cook for another 2 mins.
Now add the water and sugar and bring it to a boil. The amount of water will depend on the consistency you want.
Once water boils - add the cubed paneer pieces and cook for just 2 minutes more. Do not over cook - as the paneer pieces might break.
Garnish with coriander and nuts and serve hot.

Tip: Around Diwali - there are a lot of leftover sweets. 1 pc of Barfi can be used in this. To use the barfi, crush it and add when you add milk and drop the sugar out of the recipe.
PS: Onion lovers can add 2 onions - and grind it with tomatoes in the second step.