Authentic Restaurant-Style Paneer LababdarVeg

1

Heat oil in a pan and add cumin seeds, cloves, black peppercorns, green cardamoms, bay leaves

2

Add the chopped green chilli, onions, and tomatoes. Sauté until softened.

3

Stir in white melon seeds, cashew nuts, Kashmiri red chillies, and salt. Mix well.

4

Pour in water, cover the pan, and cook for several minutes until the vegetables are tender.

5

Once cooked, let the mixture cool completely.

6

Transfer the mixture to a blender, add a little water, and grind into a smooth paste.

7

Strain the paste through a sieve to ensure a silky, velvety texture for the gravy.

1

In a clean pan or kadhai, heat butter.

2

Add ginger-garlic paste and sauté for a few seconds.

3

Stir in Kashmiri red chilli powder and tomato purée (if using). Mix well.

4

Pour in the prepared gravy base and stir thoroughly.

5

Lower the flame and add the grated paneer; this creates a rich, creamy consistency.

6

Season with garam masala powder, sugar, and additional salt if needed.

7

Add crushed dried fenugreek leaves (kasuri methi) for aroma and extra water to adjust the consistency of the gravy.

8

Stir in fresh cream for added richness and sweetness.

9

Finally, add the diced paneer cubes and mix gently into the gravy.

10

Cover the pan and let it simmer for a few minutes to allow the flavors to blend.

11

Garnish with a swirl of fresh cream and freshly chopped coriander leaves before serving hot with roti or naan.