Paneer Lababdar

Using a grinder make a fine paste of cashew, green cardamom and cinnamon with 2 tablespoons of water.

Cut the paneer into 1 inch cubes or according to the desired size and chopped onion, tomato, green chilli, ginger and garlic.

Take a non-stick pan and add butter to it and heat it on medium heat. When the butter gets hot enough, add finely chopped onion and bay leaf and fry the onion till it becomes light brown. Add finely chopped green chili, ginger and garlic and fry for a minute.

Add finely chopped tomatoes and cook on medium heat until the tomatoes are soft, stirring occasionally. It will take about 3 - 4 minutes.

Turn off the heat. Takeaway the pan from gas to cool at room temperature for 5 minutes. Discard the bay leaf from it. Pour all the mixture into the grinder. Grind the whole mixture to make a smooth puree.

Transfer puree to the same pan again. Turn on the gas on medium heat. Add cashew paste and dried spices (red chili powder, turmeric powder, coriander powder, salt and garam masala) and mix well. Cook it over medium heat for about 3 minutes, while stirring occasionally.

Add 3/4 cup water and mix well. Allow the mixture to boil. When it starts boiling, reduce heat and continue cooking for about 3 minutes, stirring occasionally so that it does not stick to the pan.

Add the paneer cubes and dry fenugreek leaves (kasoori methi) and mix gently so that the paneer cubes do not break. Continue cooking for about 3 minutes until you get a nice thick curry, stirring occasionally to prevent it from sticking to the pan.

Turn off the heat. Transfer it to a serving bowl and garnish it with chopped coriander leaves. Delicious paneer lababdar is ready. Enjoy it at your lunch or dinner.