300 - 350gramsPaneeror Homemade Paneer cut into cubes
Salt to taste
1teaspoonsugar(See notes)
⅓cupmilk(See notes)
1teaspoonKasoori methi(dried fenugreek leaves)
Coriander leaves chopped for garnishing
Instructions
Making The Gravy
In a non-stick pan or Kadai, heat oil and add melon seeds and cashews. Saute them for a couple of minutes on a medium flame. Add chopped tomatoes and green chili, mix well.
Add turmeric powder, red chili powder, cumin powder, coriander powder, and Garam Masala or Kitchen King Masala powder. Mix well and add ½ cup of water.
Continue cooking the tomato mixture until tomatoes are soft and pulpy. Turn off the heat and let the mixture cool down a bit.
Take the mixture in the blender jar, and blend into a fine and smooth puree.
Making The Paneer Lababdar
Heat the gravy into the same pan and continue cooking until it comes to a boil. Add paneer cubes and salt to taste. Cook it for a couple of minutes.
Add sugar, dried fenugreek leaves, and milk. Mix well and continue cooking for a minute.
Turn off the heat, garnish it with finely chopped coriander leaves. Serve Paneer Lababdar hot with Naan, Roti, and Rice.
Notes
Melon Seeds: These seeds provide volume, creaminess, and thickness to the gravy. Also, it helps to balance the tanginess of tomatoes. However, if you don't have access to it, skip it.
Cashews: Cashews are necessary for this recipe. I haven't used cream in this dish because cashews make the curry creamy and smooth. But if you want, you can use only 5-6 cashews and add ⅓ cup of cream instead of milk to the curry.
Sugar: Sugar enhances the flavor of Paneer Lababdar and does not make it sweet. However, you can either skip it or use less amount of sugar.
Milk: I have used low-fat milk to adjust the consistency of the curry. Instead of milk, we can also use whisked yogurt or non-dairy milk like cashew milk or almond milk.