Paneer Lababdar by Reeta

First, marinate 200 g Paneer (cut) with 1.5 tsp Red chilli Paste, 1.5 tsp Kashmiri Mirch, 1 tbsp Schezwan Chutney, and 1.5 tsp Salt in a bowl. Then, add 1 tbsp Refined Oil, 2 tbsp Mustard Oil, and 2 tbsp Ghee to The Upliance jar and heat on medium heat for 2 minutes. Add 6 Green Cardamom (peeled), 8 cloves Clove (peeled), 1 inch Cinnamon Stick, and 1 piece Onion (hand chopped). The Upliance will sauté the aromatics on low heat for 5 minutes with automatic stirring.

Next, add 3 pieces Tomato (cut in two), 10 Cashews, 20 g Melon Seeds, 0.25 tsp Turmeric, 0.25 tsp Black Pepper (powdered), 0.25 tsp Jeera Powder, and 30 ml Water to The Upliance jar. The Upliance will now cook the gravy base on low heat for approximately 25 minutes, with intermittent stirring and blending to form a smooth paste.

Now, add the marinated 200 g Paneer, 0.5 tsp Kasoori Methi, 10 g Cream, and 10 g Cheese Cube (grated) to The Upliance jar. The Upliance will mix and gently cook the paneer into the gravy on low heat for 9 minutes with automatic stirring. You will be prompted to turn the paneer pieces halfway through this step.

Finally, garnish the Paneer Lababdar with 4 stems Coriander Leaves (minced). Your delicious Paneer Lababdar is now ready to be served hot with Naan or Rice. Remove the paneer from the jar without rinsing.