Paneer cubes 1 cup Red chili 4-5 Cashew nuts 8 Tomato 1 big Garlic 5 pods Tomato puree 1/4 cup Onion 2 Coriander powder 1/2 tsp Jeera powder 1 tsp Garam masala 1/4 tsp Oil 1 tblsp Fresh cream 2 tblsp Kasoori methi 2 pinches Salt as needed
Break the red chili into two and take out the seeds. Soak the cashew nuts and red chili in hot water for 10 minutes. Grind this into a fine paste.
Chop the tomatoes into big and peel the skin of the garlic. Cook this for 5 minutes in 1/2 cup of water. If you do not want to add tomato puree in the recipe, add one more tomato now.
Chop the onions finely. In a pan add oil and cook the onions till they become nicely brown.
Allow this to completely cool. Grind the roasted onions and the cooked tomato and garlic into a fine paste.
In a pan add the ground paste and cook in a low flame. Do not keep the flame high as the gravy will splutter. Add the tomato puree.
Cook this for a minutes and add the coriander powder, jeera powder and garam masala. Mix well and cook till the raw smell goes.
Add the ground red chili and cashew paste now and cook for few minutes.
Add the salt and add the paneer cubes. You can roast the paneer in a pan and add too.
Add water to adjust the consistency. If you feel the gravy is bit spicy, add 1/2 tsp of sugar to the gravy. Add crushed kasoori methi to this.
Add the fresh cream and mix well. Boil for 2 minutes and switch off the flame.
Creamy, yummy paneer lababdar is ready to serve.
Shobhahttp://www.anubhavati.wordpress.com(By the way your blog does not allow WordPress comments still!) Thanks Jeyashri Akka! Sriram and Sruthi (Aswins cousin)
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