Dhaba Style Paneer Lababdar Curry | Paneer Butter Masala

• 

To prepare Paneer Lababdar, start by making the tomato puree. Blend 6 large tomatoes, 1 green chili, and 10-12 cashew nuts with a dash of water until smooth. Set aside. Next, heat 1 tablespoon of oil and 3 tablespoons of butter in a pan. Add 1 bay leaf and sauté 1 cup of chopped onions until translucent. Then, add 2 chopped green chilies, 1 tablespoon each of chopped ginger and garlic, and sauté until fragrant. Stir in 1 tablespoon of Kashmiri chili powder, salt to taste, and 1 cup of chopped tomatoes.

• 
• 

Cook until the tomatoes are soft and the mixture thickens.Meanwhile, in another pan, heat 2 tablespoons of butter. Add 1 teaspoon of chopped ginger, 2 slit green chilies, and 1 teaspoon of Kashmiri chili powder. Sauté briefly before adding 400 grams of paneer cubes, salt to taste, and 2-3 cups of water. Cook until the paneer is soft and absorbs the flavors. Sprinkle in a large pinch of kasoori methi powder, a pinch of garam masala, and a handful of chopped coriander.Now, add the prepared tomato puree to the onion-tomato mixture and cook until the oil separates.

• 

Pour in ⅓ cup of cream and mix well. Finally, add the cooked paneer along with its gravy to the tomato mixture. Allow it to simmer for a few minutes, adjusting the seasoning if needed. Serve hot garnished with fresh coriander leaves. Enjoy the creamy and flavorful Paneer Lababdar with roti or rice!