Step 1: Fry Paneer

Heat 1 tablespoon of oil in a pan. Add the 400 grams of sliced paneer. Fry until golden brown on all sides, then set aside.

Step 2: Cook Onions and Cashews

In the same pan, add the 2 medium cubed onions, 10-12 cashews, 1 1/2 tsp cumin seeds, 5-7 whole black peppercorns, and 1/2 cup water. Cook until the onions and cashews soften, approximately 2-3 minutes.

Step 3: Blend Onion Mixture

Remove the onion and cashew mixture from heat and let it cool. Transfer the cooled mixture to a blender and blend into a smooth paste. Add 1-2 tablespoons of water if the paste is too thick to achieve a smooth consistency.

Step 4: Sauté Aromatics

Heat 4 tablespoons of oil in the pan. Add 1 1/2 tsp ginger/garlic paste and 2 split green chilies. Sauté for about 1 minute until fragrant.

Step 5: Add Onion-Cashew Mixture

Pour the blended onion and cashew mixture into the pan. Cook for 2-3 minutes, stirring continuously, until the mixture thickens slightly and the oil starts to separate from the sides.

Step 6: Add Dry Spices

Add 1 tsp coriander powder, 1/2 tsp garam masala powder, 1 Tbsp dried methi leaves, and 1 tsp salt to the gravy. Mix well and cook for another minute until the spices are fully incorporated and fragrant.

Step 7: Simmer with Malai

Stir in 1/2 cup malai (fresh cream) into the gravy. Cook, stirring occasionally, until the gravy starts bubbling and thickens to your desired consistency, about 2-3 minutes.

Step 8: Combine with Paneer

Gently add the fried paneer pieces to the simmering gravy. Mix and coat the paneer well with the gravy, ensuring each piece is covered.

Step 9: Garnish and Serve

Garnish the Paneer Lababdar with a dollop of butter or ghee and fresh cilantro. Serve hot with rice or paratha.

• Add 1-2 tablespoons of water if the onion-cashew paste is too thick during blending.