Paneer Lababdar

Ingredients

• 250 grams Paneer (cubed)
• 0.5 cup Paneer (grated)
• 3 medium Tomatoes (chopped)
• 2 medium Onions (finely chopped)
• 12 pieces Cashews (soaked)
• 1 tablespoon Ginger-Garlic Paste
• 0.25 cup Heavy Cream
• 2 tablespoons Butter
• 1 teaspoon Kashmiri Red Chili Powder
• 1 teaspoon Kasuri Methi (dried fenugreek leaves)
• 0.5 teaspoon Sugar(optional)
• 0.5 teaspoon Garam Masala

Instructions

1. 1

   Boil the tomatoes and cashews in a cup of water for 10 minutes, then blend into a smooth puree once cooled.

2. 2

   Heat butter in a pan and sauté the chopped onions until they turn translucent and light golden brown.

3. 3

   Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.

4. 4

   Pour in the prepared tomato-cashew puree and cook on medium heat until the oil starts to separate from the sides.

5. 5

   Stir in the red chili powder, garam masala, salt, and sugar; mix well to combine the spices.

6. 6

   Add the grated paneer and a half cup of water to the gravy, simmering for 3 minutes to create a thick, textured base.

7. 7

   Gently fold in the paneer cubes and heavy cream, cooking for another 2 minutes on low heat.

8. 8

   Crush the kasuri methi between your palms, sprinkle it over the dish, and give it a final stir before serving.