Paneer Labdadar

Ingredients

• 15 Cashew nuts
• ¼ cup Hot water to soak cashews
• 200 grams Paneer (⅓ cup grated and rest paneer cut into cubes)
• 2 tablespoons Oil
• 2 Cloves
• 1 inch Cinnamon stick
• 1 Bay leaf
• 2 stands Mace (Javitri)
• 2 Green cardamoms
• 1 Black cardamom
• ½ cup Red onion finely chopped
• 1 teaspoon Ginger paste or freshly grated or crushed
• 1 teaspoon Garlic paste or freshly grated
• 3 medium Tomatoes roma or plum (pureed ~ 1 ½ cups)
• 1 Green chili slit into half
• Salt to taste
• 1 ½ teaspoon Red chili powder
• ½ teaspoon Coriander powder
• ½ teaspoon Cumin powder
• 1 cup Water for gravy
• ¼ – ½ teaspoon Sugar
• ½ teaspoon Garam masala
• 1 teaspoon Kasoori methi (Dried fenugreek leaves) crushed before added
• 2 tablespoons Butter
• ¼ cup Heavy whipping cream or fresh cream or malai.

Directions For Making Paneer Labdadar

1. Soak the cashew nuts in hot water for 15 minutes. Make a smooth paste out of it and keep it aside.
2. Heat the oil in a pan on medium heat. Once hot add whole spices (cloves, cinnamon, bay leaf, green cardamoms, black cardamom and mace) and saute for a minute or until you get a nice aroma of the spices.
3. Add chopped onion and cook until they turn light brown.
4. Add ginger garlic paste. Mix and saute for 40-60 seconds or until the raw smell of ginger garlic goes away.
5. Add pureed tomato and slit green chili. Mix and cook until all the moisture evaporates and it becomes like a thick paste. In the beginning, it may splutter a lot. So partially cover the pan with a lid and stir in between to make sure that it is not sticking to the bottom of the pan. Once it stops spluttering, you can remove the lid and continue cooking.
6. Add salt, red chili powder, coriander powder and cumin powder. Mix and cook for a minute.
7. Add cashew nut paste. Mix and cook for a minute.
8. Add water and let the gravy simmer on medium-low for 5 minutes.
9. Taste the gravy and add sugar accordingly.
10. Add garam masala and crushed kasoori methi. Mix well.
11. Add paneer cubes and grated paneer. Mix and let the mixture come to a boil.
12. Add butter and heavy cream. Mix and cook until butter is melted. Paneer lababdar is ready to serve.

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