Paneer Lababdar Recipe

Ingredients:

• 200 grams paneer, cut into cubes
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1/2 cup cashew nuts, soaked in warm water
• 1/4 cup fresh cream or heavy cream
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• Salt, to taste
• 2 tablespoons butter
• Fresh coriander leaves, chopped, for garnishing

Instructions:

1. Heat butter in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add finely chopped onions to the pan and sauté until they turn golden brown.
3. Add ginger-garlic paste and slit green chilies to the pan. Sauté for a couple of minutes until the raw smell disappears.
4. Stir in chopped tomatoes and cook until they become soft and mushy.
5. Drain the soaked cashew nuts and grind them into a smooth paste using a blender or food processor.
6. Add the cashew paste to the pan and mix well with the onion-tomato mixture.
7. Add red chili powder, turmeric powder, garam masala, and salt to the pan. Mix well and cook for a few minutes until the spices are well combined.
8. Pour in fresh cream or heavy cream and mix well to incorporate it into the gravy.
9. Add paneer cubes to the pan and gently mix them with the gravy.
10. Crush kasuri methi between your palms and sprinkle it over the paneer lababdar. Mix gently.
11. Let the paneer lababdar simmer for another 5-7 minutes, allowing the flavors to meld together.
12. Garnish with chopped fresh coriander leaves.
13. Serve the creamy and flavorful Paneer Lababdar hot with naan, roti, or rice.

Enjoy the rich and indulgent taste of Paneer Lababdar as a delightful meal!