• Soaking paneer in hot water helps to soften it, making it more succulent and tender. Once soaked, set the paneer aside, allowing it to absorb the water and attain a smoother texture before using it in the dish.
  

Making Base Gravy

• Heat 2 tablespoon Cooking Oil on a tawa or skillet. Once the oil is hot, add 1 no Bay Leaf, 1 inch Cinnamon, 2 nos Cardamom, 3 nos Cloves, 2 nos Green Chili, 3 nos Red Chili, 1 inch Ginger and 5 nos Garlic Cloves. Sauté these aromatic ingredients together to release their flavors, creating a fragrant base for your dish.
  
• After sautéing the spices and aromatics, add finely chopped 2 nos Onion to the mixture. Stir and cook until the onions turn translucent, indicating that they've softened and their rawness has diminished, enhancing the overall flavor profile of the dish.
  
• Incorporate the chopped 2 nos Tomato along with 10 nos Cashew and 2 tablespoon Melon Seeds into the sautéed mixture. Stir everything thoroughly to ensure the ingredients combine well, allowing them to cook together and form the base for the flavorful gravy.
  
• Introduce the chopped 2 tablespoon Coriander Leaves, ¼ teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, and 1 teaspoon Coriander Powder to the mixture. Give it a good mix, ensuring that the spices are evenly distributed, infusing the dish with vibrant color and aromatic flavors.
  
• Absolutely! Pour in ½ cup Hot Water into the mixture. This helps the ingredients meld together and allows the flavors to develop fully. Additionally, add the required amount of 1 teaspoon Salt to season the dish, enhancing its taste as it simmers to perfection. Let it cook until the mixture achieves a cohesive and well-cooked consistency. Switch off the flame!.
  
• Once the mixture has cooled down completely, transfer it to a mixer or blender. Grind it into a fine paste, ensuring a smooth texture. This blended mixture forms the flavorful and aromatic base gravy for your dish, ready to be used to elevate the Paneer Lababdar.
  

Cooking Paneer

• Cut the 400 grams Paneer into evenly sized cubes to maintain uniformity in the dish. This ensures that each piece absorbs the flavors of the gravy evenly, enhancing the overall taste of the Paneer Lababdar.
  
• Gently sprinkle ¼ teaspoon Turmeric Powder, ½ teaspoon Red Chili Powder, ½ teaspoon Coriander Powder, and ½ teaspoon Salt over the paneer cubes. Carefully toss or gently mix the spices with the paneer, ensuring an even coating without breaking or damaging the paneer cubes. This step ensures that the paneer absorbs the flavors without losing its shape or texture.
  
• Heat a pan with 2 tablespoon Cooking Oil over medium heat. Once the oil is sufficiently hot, carefully add the spiced paneer cubes to the pan. Pan-fry them until they attain a golden brown color on all sides, ensuring they are evenly cooked and have a delightful crispness without being overcooked. Take the cooked paneer cubes aside.
  

Final Cooking

• Heat the pan and add 2 teaspoon Ghee. Once the ghee is hot and starts sizzling, add 1 teaspoon Cumin Seeds to the pan. Let them crackle, releasing their aromatic flavors into the ghee.
  
• Add finely chopped 1 nos Onion to the pan. Sauté them until they turn translucent, indicating that they have softened and are ready to absorb the flavors of the spices and other ingredients added later in the cooking process.
  
• Introduce the chopped 1 nos Tomato to the sautéed onions. Then, add Salt, ¼ teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, 1 teaspoon Coriander Powder, 1 teaspoon Ginger Garlic Paste to the mixture. Stir everything thoroughly to combine the ingredients well. Add ½ cup Hot Water and allow this flavorful mixture to cook, letting the tomatoes soften and meld with the spices, creating a fragrant base for the Paneer Lababdar.
  
• Add the chopped 1 nos Green Capsicum to the mixture and stir it in. Sauce the capsicum for couple of mins.
  
• Then, incorporate the previously prepared ground base gravy into the pan and mix everything thoroughly. Adjust the consistency of the gravy by adding water as needed, ensuring it reaches your desired thickness or consistency for the Paneer Lababdar. Stir well to combine all the flavors evenly. Add Salt if required.
  
• Once the gravy reaches a gentle boil, add the cooked paneer cubes to the mixture. Gently fold them into the simmering gravy, ensuring they are well-coated and infused with the flavors of the rich, aromatic gravy. Be gentle to prevent breaking the paneer cubes while mixing.
  
• Sprinkle 1 teaspoon Garam Masala and crushed 1 tablespoon Kasoori Methi (dried fenugreek leaves) into the Paneer Lababdar. Mix everything thoroughly, allowing the flavors of the spices to infuse into the dish. Once incorporated, switch off the flame, ensuring the Paneer Lababdar is well-seasoned and ready to be served with its aromatic and flavorful profile intact.
  
• Adding 2 teaspoon Fresh Cream to the gravy enriches its texture and taste. Mix it gently into the Paneer Lababdar, allowing the creaminess to enhance the overall dish. Your lip-smacking Paneer Lababdar is now ready to be served, boasting a delightful blend of flavors and aromas! Enjoy every savory bite of this delightful dish.