Paneer Lababdar

How to Prepare

1. Heat 4 tablespoons of oil in a large pan over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped onions and sauté until golden brown (about 8-10 minutes).
4. Add 4 teaspoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add 10 chopped tomatoes (or tomato puree) and cook until the mixture becomes mushy (about 10 minutes).
6. Add 2 teaspoons of turmeric powder
7. 4 teaspoons of red chili powder
8. 4 teaspoons of coriander powder
9. 2 teaspoons of garam masala, and salt to taste. Mix well and cook for 5 minutes.
10. Blend this mixture into a smooth paste using a blender or food processor. Return it to the pan.
11. Add 2 cups of water to adjust the consistency of the gravy and bring it to a boil.
12. Add 2 cups of fresh cream and mix well. Simmer for 5 minutes.
13. Add 2 kilograms of paneer cubes and 4 teaspoons of kasuri methi (crushed). Mix gently and cook for another 5 minutes.
14. Garnish with chopped coriander leaves and serve hot with naan or rice.