Paneer Lababdar

Ingredients

• Paneer (Cottage Cheese), cubed 500 g
• Ghee (Clarified Butter) ¼ cup (60 g)
• Laung (Cloves) 2
• Chhoti elaichi (cardamoms) 2
• Tej  patta (Bay leaf) 1
• Sabut  kali mirch (Peppercorns) 2
• Ginger, finely chopped 1 tbsp
• Khus khus (poppy  seeds) 2 tbsp]
• Almonds 10-12] soaked in water and ground to
• Magaz  (melon seeds) 2 tbsp] a paste
• Kesar  (saffron) ¼  tsp]
• Bhuna  pissa jeera (roasted powdered cumin ) 2 tsp
• Dhania (Coriander seeds ) powdered 1 tbsp
• Dahi (yogurt) 1/2 cup (100 g)
• Salt 1 tbsp
• Chilli  powder ½ tsp
• Laung (cloves)          2]
• Roughly  broken dalchini (cinnamon) 1/8 tsp] powdered
• Grated  jaiphal (nutmeg) 1/8 tsp]
• Jeera (Cumin seeds) 1/2 tsp]
• Cream ¼ cup
• Chopped hara dhania (coriander leaves) 1 tbsp]
• Slivered, roasted almonds 1 tbsp] for garnish

Preparation

• Heat the oil and add the 2 laung, dalchini, and tej patta and kali mirch. When slightly darkened, add the ginger and saute over medium heat, till light brown.

• Add the khus khus paste, jeera and dhania, dahi, salt, chilli powder and stir-fry till the fat separates.

• Add the paneer and mix well.

• Mix in the ground spices, and the cream and serve hot garnished with the hara dhania and almonds.