Heat 3 tbsp oil in the same pan and shallow fry the paneer cubes until slightly golden in the edges.Drain them completely and soak them in the milk.Remove 1 tbsp oil from the pan and set aside.To the pan add onions, green chilli, garlic and ginger along with the cashews and fry till the onions turn translucent.Let cool.Once cool, drain the milk from the paneer and add to a blender along with the onion mixture.Grind this to a smooth paste.

Now heat the remaining oil in the pan and add the fenugreek leaves and saute till they completely wilt.At this stage, add the ground paste, the spice powder, red chilli powder and salt along with ¼ c water and mix well.Let simmer for about 5 mins.After 5 mins, add the shallow fried paneer cubes.Simmer for 2 more mins on medium flame.Once done, heat a pan with 2 tsp oil and fry the sultanas until golden and fluffed up.Add this to the curry and mix well.Serve hot with rotis and rice.