Paneer Lababdar

This was my first attempt at making paneer lababdar. (And I made this for a few friends who came for dinner!) Fortunately it was very good and everyone liked it. Till now I thought paneer butter masala was my vegetarian master piece recipe but now, I guess it has become this superb dish. Please try it.

Ingredients

1 cup low-fat paneer cubes
1 tsp oil
1/2 tsp cumin seeds
1 tsp roasted and crushed coriander seeds
3 whole dry kashmiri red chillies , coarsely powdered
1/2 tsp dried fenugreek leaves
1/2 cup finely chopped onions
1 1/2 tsp ginger-garlic  paste
1 1/2 cups chopped tomatoes
1/4 tsp turmeric powder
1/4 tsp cornflour dissolved in 1/2 cup low-fat milk
1/4 tsp garam masala
salt to taste
2 tbsp finely chopped coriander

Method

Heat the oil in a broad non-stick pan, add the cumin seeds, crushed coriander seeds, coarsely powdered dry kashmiri red chillies, dried fenugreek leaves, onions and ginger-garlic paste and sauté on a medium flame for 1 to 2 minutes or till the onions turn slightly brown in colour.
Add the tomatoes, turmeric powder and 4 tbsp of water and cook on a medium flame for 2 to 3 minutes.
Remove from the flame and allow it to cool slightly and then blend in a mixer to a smooth paste.
Transfer the paste into a deep non-stick pan, add the cornflour-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes.
Add the paneer, garam masala and salt, mix well and cook on a medium flame for 1 minute.
Garnish with coriander and serve hot with chappathi or fried rice.