Paneer Lababdar

Cut paneer into 1-inch cubes.

Grind soaked cashew nuts cinnamon and green cardamom with 2-3 tbsp water into smooth paste.

Heat butter or oil in a pan.

Add onion and bay leaf and saute until onion becomes light brown.

Add ginger garlic and green chillies and saute for 1 minute.

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

Take away pan from the stove.

Takeout and discard bay leaf from pan.

Let mixture cool for 5 minutes at room temperature.

Transfer all contents to mixer grinder jar grind into a smooth puree and transfer to a same pan.

Add cashewnuts paste turmeric powder red chilli powder paneer masala coriander powder and salt.

Stir and cook for 3-4minutes.

Add 3/4 cup water and bring it to boil.

Reduce the flame to low and cook for 3-4minutes.

Add paneer cubes and kasoori methi.

Cook for 3-4minutes or curry starts to thicken.

Stir in between occasionally to prevent sticking.

Turn off the flame and transfer to a serving plate.

Garnish it with coriander leaves green chillies and grated cheese and serve with naan parantha or rice.