Paneer Lababdar

Step 1

Take chopped tomatoes, cashews, chopped ginger and garlic, green cardamom, cloves and water in a small pan. Use tomatoes which are not too tangy or sour.

Step 2

Turn on the stovetop and simmer this mixture on a low heat.

Step 3

Cook until the tomatoes are softened. If the water dries up and the tomatoes are not softened, then add about 2 to 3 tablespoons water and continue to cook.

Step 4

Allow this mixture to become warm or cool completely and add to a grinder or blender jar.

Step 5

Grind to a smooth paste without any cashews or tomato chunks or pieces. You may add some water if required while grinding. Keep this ground tomato-cashew-spices paste aside.

Step 6

Heat butter in pan or kadai or wok. Add the tej patta and sauté for a couple of seconds.

Step 7

Add finely chopped onions. Stir well.

Step 8

Then continue to saute as well as stir and cook till the onions become light golden or golden.

Step 9

Then add the tomato-cashew-spices paste. The mixture will splutter if there is water in it, so be careful. Stir very well.

Step 10

Add cumin powder, coriander powder and red chili powder.

Step 11

Stir and saute this masala. You will see the masala clumping and gathering around itself.

Step 12

Saute till you see fat leaving the sides of the masala paste.

Step 13

Then add water. Mix very well.

Step 14

Add the slit green chilies.

Step 15

Stir and allow the gravy to come to a simmer. Then season with salt and sugar.

Step 16

Add paneer cubes and grated paneer.

Step 17

Gently mix and combine.

Step 18

Then sprinkle kasuri methi which has been crushed with the garam masala powder. Stir very well again.

Step 19

Lastly add the low-fat cream or heavy whipping cream. Switch off the heat & combine very well. You can also add 1 tablespoon butter at this step. This is optional.

Step 20

Garnish paneer lababdar with chopped coriander leaves and ginger julienne. Serve with chapati, tandoori roti or naan. It also goes well with cumin rice or veg pulao.