Paneer Lababdar with Saffron Kasundi

Ingredients

• paneer400g
• tomatoes4 large
• cashews1/4 cup
• yellow onion1 medium
• ginger-garlic paste2 tbsp
• green chili1
• kasuri methi (dried fenugreek leaves)1 tbsp
• kashmiri red chili powder1 tsp
• garam masala1 tsp
• turmeric powder1/2 tsp
• sugar1 tsp
• saltto taste
• ghee3 tbsp
• saffron strandsa pinch
• mustard oil1 tsp
• honey1 tsp
• fresh cream2 tbsp
• water1/2 cup

Directions

1. 1

   Soak cashews in warm water for 20 minutes. Meanwhile, score the tomatoes and blanch in boiling water for 2 minutes; peel and chop roughly.

2. 2

   In a blender, make a smooth paste of the soaked cashews, chopped tomatoes, green chili, and 1/4 cup water. Set aside.

3. 3

   Heat 2 tbsp ghee in a pan. Sear paneer cubes until golden on all sides. Remove and set aside.

4. 4

   In the same pan, add remaining ghee and sauté finely chopped onion until translucent. Add ginger-garlic paste and cook for 1 minute. Add turmeric, chili powder, and half the kasuri methi; stir.

5. 5

   Pour in the tomato-cashew paste. Cook on medium heat, stirring often, for 5-7 minutes until the raw smell disappears and oil separates. Add salt, sugar, and 1/2 cup water; simmer for 5 minutes.

6. 6

   Steep saffron in mustard oil and honey for 5 minutes. Add this mixture to the gravy along with the paneer and cream. Cook covered on low heat for 5 minutes.

7. 7

   Finish with garam masala and remaining kasuri methi. Serve hot, garnished with a swirl of cream and a drizzle of the saffron oil.