Paneer Lababdar Recipe | Restaurant-Style Indian Cottage Cheese

Step 1: Heat oil in a deep pan. Add 1 teaspoon of cumin seeds, 8-10 cloves of garlic, 2 inches of chopped ginger, 2-3 green chilies, and 2 medium sliced onions. Sauté until the onions turn translucent.

Step 2: Add 2 bay leaves, 3 tomatoes, 2-3 tablespoons of coriander stems, 15 cashews, 3 tablespoons of melon seeds, and salt. Cook briefly until the tomatoes soften.

Step 3: Add hot water, cover, and cook until the tomatoes are completely mushy. Cool the gravy, discard the whole spices, and blend into a fine paste.

Step 4: In a wok, heat 2 tablespoons of oil. Add 500 grams of cubed paneer and a pinch of salt. Sauté until lightly browned, then transfer the paneer to a separate bowl.

Step 5: In the same wok, heat 3-4 tablespoons of oil. Add 1 teaspoon of cumin seeds, 2 chopped green chilies, and 2 medium chopped onions. Sauté until the onions turn golden brown.

Step 6: Add 1 tablespoon of ginger-garlic paste and cook briefly.

Step 7: Stir in 3 tablespoons of Ancient Aromas Kala Masala and cook for a few seconds, adding a little water to prevent burning.

Step 8: Add 2 chopped tomatoes and salt. Cook until the tomatoes soften, then add 1 chopped capsicum and cook for 1-2 minutes.

Step 9: Add the prepared base gravy, stir well, and cook for 5 minutes. Adjust seasoning and add a pinch of sugar.

Step 10: Add the sautéed paneer, 3-4 tablespoons of fresh cream, 2 tablespoons of butter, 1/2 teaspoon of roasted kasuri methi powder, and 30-35 grams of grated paneer. Stir well.

Step 11: Garnish with fresh coriander and serve hot with naan, roti, or your preferred Indian bread.