Navratan Korma - the easy way

We are big fans of Indian food at our house. This one was no exception. There is nothing quite like a tasty korma!

1 TBS. vegetable oil
1/3 c. cashews
1 medium onion, grated
1/2 tsp. minced garlic
1/2 tsp. ginger paste
1 8 oz. can tomato sauce
1 can diced tomatoes
2 cans mixed vegetables, drained and patted dry
1 tsp. cayenne pepper
1/2 tsp. ground turmeric
2 tsp. ground coriander
1 tsp. garam masala
1 c. water
1/4 c. golden raisins and 1/4 c. shredded coconut
1 c. premade frozen paneer cubes (optional)
1/2 c. heavy cream (or milk, for less fat and runnier consistency)
salt and pepper to taste

Heat oil in large skillet over medium heat. Place cashews in skillet, cook and stir until golden brown, set aside. Stir onion into skillet, cook until tender and clear. Mix in garlic and ginger paste, cook 1 minute. Stir in tomato sauce and all of spices. Pour in water, raisins, coconut, and canned tomatoes and mixed vegetables. Bring to a boil. Add paneer cubes. Reduce heat to low and simmer for 15-20 minutes until paneer is heated through. Stir in cream, bring to a boil. Continue cooking for 4-5 minutes. Season with salt and pepper to taste. Serve with naan and basmati rice.