Paneer Lababdaar is a mouth watering creamy tomato curry which goes well with Roti, Naan or rice. It can be served as a main course for lunch or dinner. Great dish to prepare if you want to serve something special to guests. For more tasty recipes,tips and product reviews pleaseSubscribe: http://www.youtube.com/user/eateastin...Our facebook page: http://www.facebook.com/EatEastIndianFollow us on twitter: https://twitter.com/EatEastIndianPinterest: http://pinterest.com/eateastindian/Our Blog: http://eateastindian.com/Instagram: http://instagram.com/eateastindianIngredients/ Method 400 gms Paneer (Indian Cottage Cheese)12-15 Cashews1 tbsp Sesame Seeds2-3 tbsp Oil1 tsp Cumin seeds1 small cinnamon stick1 bay leaf1 large or 2 small chopped onions1 tbsp ginger-garlic paste1 tsp salt1 tsp turmeric1/2 tsp red chilli pwd4 med size tomatoes1 tsp dried fenugreek leaves (Kasoori methi)1/2 tsp black pepper pwd1 cup water1/2 cup cream/ evaporated milk/ half and half etc1 tsp garam masala3-4 sprigs of cilantro leaves for garnishMethod:1. Soak cashews in water for 15-20 mins and dry roast sesame seeds. Then combine two in the blender along with 2-3 tbsp water to have a smooth paste. Set this paste aside. 2. In a wok/pan, add 2 tbsp oil. Once the oil is hot, add cumin seeds, cinnamon stick, bay leaf. fry for 30 secs and add onions, ginger-garlic paste, salt, red chilli pwd and turmeric. Fry for 2-3 mins until onions are no longer raw and start becoming translucent. 3. Add tomato puree and cashew-sesame paste. stir well and let cook until tomatoes are reduced in volume to almost half. 4. Add black pepper pwd, Kasoori methi and mix well. Add paneer and let it combine with all the flavors. Add 1 cup water. Simmer gently for 2-3 mins. 5. Add cream. Add garam masala. Mix well. Garnish with cilantro leaves and serve hot with roti or rice.