Paneer Lababdar

What we need:

For the tomato-cashew paste:

Tomato 
Cashews 
Ginger 
Garlic 
Cloves
Cardamom

How we make it:

Take one cup of water in a pan. Pour all the ingredients into the pan and give it a good boil for sometime, until the tomato and cashews soften. Strain the water out and cool down the ingredients  Then in the grinder, make a smooth paste out of it.


Remaining cooking ingredients:

Paneer 
Onion 
Bay leaf 
Green chilli 
Coriander powder 
Cumin powder 
Red chilli powder 
Garam masala 
Kasuri methi 
Butter 
Soybean oil /sunflower oil 
Sugar 
Salt 

How we make it:

Cut the paneer in nice cubic shape and sprinkle some salt over it. Then heat butter in a pan and fry the paneer pieces gently. Keep them aside. Now add oil or butter, whatever you prefer in the pan. Add one bay leaf into it and chopped onions. Cook the onions till it takes a nice light brown color. Now add the tomato-cashew paste into it and cook it for sometime. When the raw smell disappears, add the spices (except garam masala) into it, mix them well and cook all the ingredients until oil starts to come out from the mixture. Pour some water and slited green chilies. Cover the pan and cook for sometime. Now add the paneer pieces and give it a gentle stir. Then add crushed dry kasuri methi and garam masala powder. Now the dish is ready. Before serving, pour one spoonful of melted butter on it and enjoy with roti or nun.