PANEER LABABDAR

Cut Paneer into 1-inch cubes. Grind soaked cashew nuts, small piece of cinnamon and green cardamom with 2-tablespoons water into smooth paste.

Heat oil in a pan over medium flame. Add chopped onion and bay leaf and sauté until onion becomes light brown. Add ginger, garlic and green chilies and sauté it well.

Add chopped tomatoes and cook over medium flame until oil starts to separate and tomatoes turn tender or for around 3-4 minutes.

Takeaway pan from the hotplate. Takeout and discard bay leaf from the pan. Let mixture cool for 5-minutes at room temperature. Transfer all contents to mixer-grinder jar, grind or blend into a smooth puree and transfer to a same pan.

Add cashew nuts paste, red chili powder, garam masala, coriander powder, turmeric powder and salt.

Stir and cook for 3-minutes. Add 3/4 cup water and bring it to boil. Reduce the heat to low and cook for 3-minutes.

Add paneer cubes and Kasuri methi. Cook for 3-minutes or until curry starts to thicken. Add fresh cream and Stir in between occasionally to prevent sticking.

Remove from the hot plate and transfer prepared curry to a serving bowl. Garnish it with fresh cream and coriander leaves serve hot.