Paneer lababdar

• 180 grams ripe tomatoes,
• 2 tbsp ground cashew
• ½ inch ginger/adrak, chopped
• 4 garlic/lesan pods, chopped
• 1/4 cup water
• 1 green cardamom/chotti elachi
• 2 cloves/laung
• 1 bay leaf

remaining ingredients:

• 200 grams paneer/cottage cheese
• 3 tbsp fried onions
• 1 or 2 green chilies, slit
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp red chili powder, or more, depending on how hot it is
• ¼ tsp garam masala powder
• ¼ cup cream, optional
• 1 tsp kasuri methi/dry fenugreek leaves, crushed
• 1 tbsp butter to be added later (optional)
•  ½ tsp sugar
• 1/2 water
• 1 tsp salt
• 3 tbsp grated cheddar cheese

for garnish:

• 1 tbsp chopped coriander leaves
• ½ inch ginger, finely chopped

INSTRUCTIONS

preparing tomato-cashew-spices paste:

1. Take a tbsp of oil in a pan and fry the laung, elaichi and bay leaf on low heat. Once it gives off aroma, grind it to a fine powder. Add the tomatoes and adrak lesan to the mixer and grind to a paste. 
2. Add to the pan, cover and simmer for 10 minutes over medium flame.
3. Add the green chili and all powdered masala, except for kasuri methi and garam masala. Cover and cook.
4. Add the fried onions, cashew, and cubed paneer. Cover and cook over the lowest flame.
5. Once the paneer has softened, add the salt, kasuri methi and garam masala. Cover and cook for 5 minutes.
6. Now add the cream, butter and cheddar cheese. Stir well and garnish.

Serve either with plain rotis or tandoori rotis, or zeera rice or pea pulao.