Paneer Lababdar

Cook Time: 30 mins
Serves: 3

Ingredients:

For Tomato Puree:

2 tomatoes
2 cloves of garlic
1 inch ginger
1/4 teaspoon cardamom powder or 2 pods cardamom
1/4 teaspoon clove powder or 4 cloves
25 grams of cashew nuts
1/2 teaspoon salt
1 cup water

For Gravy

200 grams paneer
2 teaspoon butter
2 teaspoon oil
1 bay leaf
1/4 teaspoon cinnamon powder or 1 inch cinnamon
1 green chili, slit
1 teaspoon kasoori methi
1 onion, finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon kashmiri chili powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 cup water
2 tablespoons grated paneer
2 tablespoons heavy cream
1/4 teaspoon garam masla
2 tablespoons coriander leaves , finely chopped
Salt to taste

Directions

1. In a pan add water, tomatoes, garlic, ginger, cardamom powder or cardamom pods, clove powder or whole cloves, cashew nuts and salt. Cook this for 10 minutes. 
2. Switch off the flame. Allow it to cool and blend to a smooth puree.
3. Heat oil and butter in a pan in medium flame. Add bay leaf, cinnamon, kasoori methi and slit green chili. Stir it for 30 seconds.
4. Add onion and saute it till its golden brown. 
5. Add turmeric powder, kashmiri chili powder, coriander powder, cumin powder.Mix well.
6. Add tomato puree. Mix well and reduce the flame to low. 
7. Close the pan and cook it for 10 minutes. Stir occasionally to prevent burning.
8. Open the pan and add water and salt. Stir well. 
9. Add paneer, heavy cream and garam masala. Mix well and switch off the flame.
10. Add coriander leaves and grated paneer.