Shahi Paneer (using Tofu)

Ingredients

2 cloves
2 green cardamom
1 small piece cinnamon stick; 1 cm approx.
1 white onion; chopped
2 roma tomatoes; chopped
1 tbsp fresh ginger; chopped
3 garlic cloves; chopped
1 tsp cumin seeds
1 tsp turmeric powder
1/2 tsp Garam Masala
1/4 tsp red chili powder
1/2 tsp sea salt
1/2 tbsp coriander powder
3/4 cup water
1/2 tsp maple syrup
1/2 firm tofu; drained, pressed; cubed (* I use this Tofu Press)

Garnish

2 tbsp tofu; grated
2 tbsp fresh cilantro leaves; finely chopped
2 red or white onion rings
1 tsp Cashew cream

Preparation

1. Place the saucepan on low heat.
2. Add cumin seeds, cloves, cinnamon stick. Stir until cumin seeds turn light brown.
3. Add onions, ginger, and garlic to the saucepan with 3 tbsp of water. Stir onions until they turn translucent (add extra 3 tbsp of water to the onions if sticking).
4. Take another small saucepan and put on medium heat. Add tomatoes and add 3 tbsp water. Stir tomatoes until they get soft and mushy ( add 2 tbsp water if needed)
5. Turn off heat under the saucepan with onions if they are translucent. Let them cool
6. Turn off the heat under the saucepan with tomatoes if they are mushy. Let them cool
7. Put the cooked  onions in the blender. Turn into a paste. Empty the blender and keep the onion paste on the side.
8. Put tomatoes in the blender. Blend them to make a purée
9. Use the same pan used in step 1. Heat the saucepan on low heat.
10. Pour the onion paste in the sauce pan. Stir onions for 4-6 mins on a low heat. The water/moisture should dry out.
11. Add puréed tomatoes to the onion paste in the saucepan. Stir them for 2-4 mins
12. Add turmeric powder, garam masala, red chili powder, salt and coriander powder to onion and tomato paste (making gravy). Stir for 5-7 mins.
13. Add 2 tbsp of cashew cream to gravy in the saucepan. Stir them well for 2 mins.
14. Add 2/3 cup of water to the gravy. Mix it well. Cook for 5 mins on low heat.
15. Add tofu to the gravy. Gently stir them to avoid breaking of tofu cubes.
16. Add 4 tbsp of cashew cream. Mix it well with with tofu and gravy.
17. Cover with lid of the sauce pan on low heat for 5-7 mins
18. Garnish and serve hot with whole wheat naan, roti or brown rice.