Make a smooth paste of 10 pieces of cashew nuts (broken, soaked for 15 minutes in hot water) and 100 grams of paneer (cut into small pieces). Also, make a paste of 1 big tomato and 2 pieces of red Kashmiri chilies (deseeded). Mix 1 tsp of Kitchen King masala powder, ½ tsp of chole masala powder, ½ tsp of pav bhaji masala powder, ½ tsp of sambhar masala powder.

Fry 1 tsp of shahi jeera in 2 tbsp of cooking oil and 1 tbsp of ghee. Then add 5 pieces of finely chopped garlic, 1 piece ginger (½ inch in size, finely chopped) and 1 piece of finely chopped green chili followed by 1 piece of large, finely chopped onion. Fry until soft.

Add 2 pieces of tomato (medium size, finely chopped), 1 tsp of salt, ¼ tsp of turmeric powder (haldi), 1 tsp of coriander powder, and ½ tsp of cumin seed powder. Mix, cover and cook on a medium flame for 4 minutes.

Add tomato and red chili paste. Mix and add ¼ cup of water. Cook for 2 minutes on a high flame until dry.

Add kaju and paneer paste and ¼ cup of water. Cook until oil separates.

Add 1 tsp of dry fenugreek leaves (kasuri methi), 2 tbsp of coriander leaves and the spice powder mix. Add 2 tbsp of tomato ketchup, 50 grams of grated paneer, and ¼ cup of water.

Add 1 tbsp of cream (or homemade malai), followed by ¼ tsp of garam masala powder, and ½ tsp of chaat masala powder, one by one.

Add ¼ tsp of salt and 1 tbsp of butter.

Add 2 tbsp of finely chopped coriander leaves, 2 pieces of sliced carrots and tomatoes and 200 grams paneer (cut into larger cubes). Mix gently.

Your tasty and creamy homemade paneer lababdar is ready.