How to Make Restaurant Style Paneer Lababdar with a Homemade Spice

Paneer lababdar is a rich and creamy dish of soft cottage cheese cubes in a tomato-based gravy. It is a popular dish in North Indian cuisine and can be enjoyed with roti, naan, paratha or rice. The secret to making this dish delicious is using cee pee spices, which are made from the finest quality ingredients and blended with care.

Ingredients

• 250 grams paneer (cottage cheese),
• cut into cubes),
• 2 tablespoons oil ),
• 1 teaspoon cumin seeds ),
• 1 bay leaf ),
• 2 green cardamoms ),
• 3 cloves ),
• 1 inch cinnamon stick ),
• 1 onion, finely chopped ),
• 1 teaspoon ginger-garlic paste ),
• 2 green chilies, slit ),
• 1/4 teaspoon turmeric powder ),
• 1/2 teaspoon red chili powder ),
• 1/4 teaspoon garam masala powder ),
• 2 teaspoons cee pee shahi paneer masala),
• Salt to taste),
• 1/4 cup cashew nuts, soaked in warm water for 15 minutes),
• 2 tomatoes, pureed),
• 2 tablespoons fresh cream),
• 2 tablespoons chopped coriander leaves),
• 1 teaspoon kasuri methi (dried fenugreek leaves) ),

Method

• Heat oil in a pan and add cumin seeds, bay leaf, cardamoms, cloves and cinnamon. Fry for a few seconds until fragrant.
• Add onion and sauté until golden brown. Add ginger-garlic paste and green chilies and sauté for another minute. .
• Add turmeric powder, red chili powder, garam masala powder, cee pee shahi paneer masala and salt and mix well. Cook for a few minutes on low flame.
• Grind the cashew nuts into a smooth paste and add it to the onion masala. Mix well and cook for another minute. .
• Add tomato puree and bring the gravy to a boil. Simmer for 10 minutes on low flame, stirring occasionally. .
• Add paneer cubes and fresh cream and mix gently. Cook for another 5 minutes on low flame. .
• Sprinkle chopped coriander leaves and kasuri methi and mix lightly. Turn off the flame and transfer the paneer lababdar to a serving bowl.
• Enjoy your paneer lababdar with cee pee spices with your favorite bread or rice. .