Paneer Lababdar

Paneer lababdar-

250 gms Paneer (cottage cheese)
3 medium Tomatoes, finely chopped
10 Cashew Nuts
2-3 Green Chilies
1 medium Onion, finely chopped
Garlic paste
1 capcicum ( optional)
1/2 teaspoon Kashmiri Lal Mirch
1/4 teaspoon Garam Masala Powder
2 teaspoons Coriander Powder
1-2 teaspoons Kasuri Methi( I didn't use it)
3 tablespoons Cooking Oil or Butter
Salt to taste
Fresh cream or malai
2 tablespoon finely chopped Coriander Leaves, for garnishing

Method- heat oil add onions, kaju and sauté until onions become light brown. Add tomatoes and cook until get tender. Turn off the gas. Let it cool. Trashed all contents to grinder jar,blend into smooth paste.

Heat oil in a same pan add garlic paste and sauté for a while. Add blended contents, give it a nice stir. Add some milk. Let it boil and add all spices. Stir and cook for 5 minutes.
Add fresh cream and milk(if required , check the consistency of gravy how you like)
Reduce the flame to low and cook for 5 mins
Add paneer and kasturi methi n Capcicum.
Cook until curry starts to thicken. Stir in between occasionally to prevent sticking.

Turn off the gas and transfer prepared curry to a serving bowl. Garnish with shredded cheese.( I didn't garnish with coriander leaves)

Tips- to give extra creamy texture avoid water, use milk or cream as needed.

It's done 💞
Happy cooking!
Don't forget to play music:P