Preparing tomato, cashews,,spices paste.

Take chopped tomatoes, cashews, ginger, garlic,green cardamomn cloves,.and 1/2cup water in a small pan,use tomato which are not too tangy or sour.

Switch on flam and simmer this mixture on a low flame.

Cook till the tomatoes are saftened if the water dries up and the tomatoes are softened then about 2to 3 TSP water dries up and the tomatoes are softened then add about 2to 3 water and continue to cook.

Allow this mixture to become warm or cool completely and add too grinder to a smooth paste without and cashews or tomatoes chunks or pieces

U may add some water if required while grinding.keep this ground tomato cashew spices paste aside.

Making paneer lababdar gravy.

Heat butter in pan or khadai add Tej patta and saute for a couple of secands

Add finely chopped onions stir well,add cumin powder,chilli powder

Stir and saute this masla you will see them ASAP clipping and gathering around itself saute till u see fat leaving the sides of the masala paste.

Then add water stir very well add slit green chillies stir and allow the gravy to come to a simmer then season with salt & sugar.add paneer lababdar gravy for a bout a minute

Then sprinkle Kasurinen meethi which has been rushed along with 1/4tsp garam masala.stir very well again and simmer for minutes.

Lastly add the low fat cream switch off the flame & stir very well u can also add butter at this step this is optional

Garnish paneer lababdar with chopped coriander leaves and ginger julienne serve with capataties,tandoori roties or naan.