Ingredients

• Paneer, cut in cubes - 200 gms
• Cashew - 1/4 cup
• Onion, chopped - 2
• Tomato, chopped - 2
• Ginger garlic paste - 1 tsp
• Green chilli, finely chopped - 1
• Turmeric powder - 1/4 tsp
• Coriander powder - 3/4 tsp
• Cumin powder - 1 tsp
• Garam masala - 1 tsp
• Kitchen King masala powder - 1 tsp
• Chilli powder - 1/4 tsp
• Cumin seed- 1/2 tsp
• Salt to taste
• Oil for cooking

How to Make Paneer Lababdar

• Take the cubed paneer and immerse them in a bowl of warm water.
• This process will keep the paneer cubes soft.
• Heat 1-2 tsp oil in kadai/pan. Add chopped onion and saute for 2-4 min.
• Blanch the tomatoes and peel the skin.
• Grind the onion and tomato together to make a paste.
• To make cashew paste just soak cashew in warm water for 15 mins and then grind it to smooth paste using little milk or water. Keep aside.
• Heat 2-3 tsp oil in kadai/pan and cumin seed. Once they start spluttering add ginger garlic paste and chopped green chilli. Cook for few sec.
• Add the onion-tomato paste, salt and all dry masala powder and cook for 4-5 mins or till oil starts separating.
• Add the cashew paste, mix well and let it cook for a couple of mins.
• Add more water to get the right consistency.
• Add the paneer cubes to the gravy and simmer for 2-3 mins.
• Add butter at last. Adding butter at the end will enhance the taste.
• Turn off the heat.
• Serve with Naan/paratha/rice/pulao.