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 allow them to splutter for 30 seconds.

2. 2

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

3. 3

   Stir in 2 tablespoons of ginger-garlic paste and 2 slit green chilies, cooking for 2 minutes until aromatic.

4. 4

   Add 3 large pureed tomatoes, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 tablespoon of coriander powder, and salt to taste, then cook the mixture, stirring occasionally, until the oil separates, about 10-12 minutes.

5. 5

   Grind 1/4 cup of soaked cashews and 1 tablespoon of soaked melon seeds into a smooth paste with a little water, then add this paste to the tomato mixture and cook for 5 minutes, stirring continuously.

6. 6

   Pour in 1/2 cup of fresh cream, 1 teaspoon of garam masala, and 1 tablespoon of kasuri methi, mixing well and simmering for 3 minutes.

7. 7

   Gently add 400 grams of paneer cubes to the gravy, mix carefully, and cook for another 5 minutes until the paneer is heated through and absorbs the flavors.

8. 8

   Garnish with 1/4 cup of fresh chopped coriander leaves and serve hot with naan or rice.