Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9.Garnish and Serve

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