Step-by-Step Instructions

1. 1.Saute Paneer

   Heat 2 tablespoons of mustard oil and 1 small cube of butter in a pan. Add 1 kg of chopped paneer. Season with 1/2 teaspoon each of turmeric powder, red chili powder, and salt. Saute on high flame until the paneer turns light brown, then remove and set aside.

2. 2.Prepare Gravy Base

   In the same pan, add 2 tablespoons of mustard oil. Add whole spices including coriander seeds, cumin seeds, black cardamom, green cardamom, cloves, black pepper, and a cinnamon stick. Saute for 30 seconds. Then add sliced ginger, garlic, green chilies, dried red chilies, and bay leaves. Saute for another 30 seconds. Add 3/4 cup cashews and 1/2 cup melon seeds, stirring well. Next, add 3 medium chopped onions and saute until they turn light brown. Add 5-6 medium chopped tomatoes, 1 teaspoon salt, 1/2 teaspoon red chili powder, and 1/2 teaspoon turmeric powder. Saute for 1-2 minutes on high flame, then cover and cook for 4-5 minutes on low flame until the tomatoes soften.

3. 3.Blend Gravy Base

   Once cooled, remove the bay leaves from the cooked mixture. Transfer the mixture into a blending jar and blend until a fine, smooth paste is formed.

4. 4.Cook Capsicum and Aromatics

   Heat 1 tablespoon of mustard oil and 1 small cube of butter in a clean pan. Add 1 fine chopped onion and 3-4 chopped green chilies. Saute until the onion turns light brown. Add 1 teaspoon of ginger garlic paste and saute for 30 seconds. Then add 2 sliced capsicum and saute for 2 minutes on high flame. Season with salt to taste, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon jeera powder, and 1/2 teaspoon garam masala. Saute for 3-4 minutes on low flame.

5. 5.Combine and Simmer Gravy

   Add the prepared blended gravy paste to the pan with the capsicum. Stir well and cover the pan, cooking until oil separates (approximately 4-5 minutes on low to medium flame). Uncover and stir. Add fresh chopped coriander and water to adjust the gravy consistency. Cover again and cook for another 4-5 minutes on low to medium flame.

6. 6.Add Paneer and Finish

   Rub 1 tablespoon of fenugreek leaves (Kasuri Methi) between your palms and add to the gravy. Gently add the sauteed paneer pieces to the gravy and stir carefully. Cover the pan and cook for 6-7 minutes on low flame to allow the flavors to meld. Finally, add fresh chopped coriander and a swirl of fresh cream for garnish.

7. 7.Serve

   Serve the delicious Paneer Lababdaar hot with paratha, rice, dal, and raita.