Paneer Lababdar

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of ghee in a large pan over medium heat, then add 1 teaspoon of cumin seeds and let them splutter.

2. 2

   Add 2 finely chopped medium onions and sauté until they turn golden brown, which takes about 8-10 minutes.

3. 3

   Stir in 1 tablespoon of ginger-garlic paste and 2 slit green chillies, cooking for 1 minute until fragrant.

4. 4

   Add 3 finely chopped medium tomatoes, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 2 teaspoons of coriander powder, and 1 teaspoon of salt, cooking until the tomatoes soften and the oil separates, about 10-12 minutes.

5. 5

   Blend 0.25 cup of soaked cashews with a little water to form a smooth paste, then add this paste to the pan and cook for 5 minutes, stirring continuously.

6. 6

   Pour in 0.5 cup of fresh cream, 1 teaspoon of garam masala, and 1 teaspoon of crushed kasuri methi, mixing well and simmering for 5 minutes.

7. 7

   Gently add 400 grams of paneer cubes to the gravy, mixing carefully to coat them, and cook for another 3-4 minutes.

8. 8

   Garnish with 2 tablespoons of freshly chopped coriander leaves before serving hot.