Preparation:

• Chop onion and slit green chillies.
• Wash and chop tomato.
• Cut paneer into cubes. Also, grate a tbsp of paneer and keep aside.

Recipe:

How to make the lababdar masala:

• In a pan take cardamom, cloves, ginger, garlic, chopped tomato, and cashews.
• Add a cup of water and close with a lid.
• Boil these ingredients for 10mins until water is completely absorbed.
• Let these boiled things cool down and grind them into a fine paste. Lababdar masala is ready. Set aside.

How to make paneer lababdar gravy:

• Heat some butter in another kadai, add bay leaf and cinnamon sticks.
• Put chopped onion and saute nicely until onions become soft and transparent.
• Now add the ground masala along with some water and stir quickly.
• Cook the masala for five minutes and add the spice powders turmeric, chilli, coriander powder, and jeera powder respectively. Pour some water to cook the masala.
• Slit green chillies and add into the masala.
• Now add required salt for the gravy and some sugar for taste and mix well.
• Put the chopped paneer cubes and cook for two minutes.
• Mix half a cup of fresh cream or homemade cream and cook for two minutes.
• You can adjust the consistency of the gravy by adding the required water.
• Also, add grated Paneer slices.
• Finally, when gravy starts boiling add garam masala and pepper powder.
• For flavor add crushed kasuri methi(fenugreek) leaves.
• At last, just before serving add julienne cut ginger pieces and mix well.
• Serve hot with roti, naan, paratha or ghee rice.