Grind the onion, ginger, garlic to a fine paste and sauté in a pan adding 2 tbsps oil until the water dries up .
Add tomato purée, salt and spice powders except garam masala which will be added towards the end.
Pour 1 cup water and simmer for few minutes. Set aside.
Cut the paneer into thin slices and using a heart shaped cutter cut out the hearts.
Crumble the extra left over cuttings and save for the stuffing.
Mix finely chopped raisins, crushed cashew nuts to the crumbled paneer and mix the ketchup, salt and spice powders.
Stuff the filling between the paneer hearts.
Make a batter with corn starch and maida to a thin consistency.
Dip the stuffed paneer hearts in it and fry lightly keeping the colour whitish.
When you are ready to serve place the gravy pan on the gas. Add the cream and as much water needed for the gravy. Season with garam masala powder and check the salt.
Simmer for a minute. Place the paneer hearts in a serving dish and spoon the gravy over them.
