Paneer lababdar

Cut the 300g Paneer into 1-inch cubes. Optionally, shallow fry the Paneer cubes in a little oil until light golden, then immediately transfer to warm water to keep them soft. Drain before use.

In a pot, combine 400g Tomatoes, 200g Onions, 30g Cashews, 15g Melon seeds, 20g Ginger, 15g Garlic, and 10g Green chilies with 200g Water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the vegetables are soft. Let the mixture cool slightly.

Blend the cooled mixture to a very smooth paste. Strain the paste through a fine-mesh sieve to ensure a silky-smooth gravy, discarding any fibrous solids.