In a deep pan on medium flame, add oil, cumin seeds, garlic, ginger, green chilli, 2 nos. onions, bay leaf, cinnamon, green cardamom and cook until the onions turn translucent.

Now add 2 nos. tomatoes, fresh coriander stem, salt, kashmiri red chilli, cashew, melon seeds. Cook until the tomatoes gets soft. Switch off the flame, cool down the gravy completely and then grind it into a fine paste.

Cut paneer in triangular shape. Heat grill pan, roast paneer in butter both sides in golden brown colour.

Set the kadai over high flame, and add 2 tbsp oil, cumin seeds, 2nos. small pieces green chilli and onions, stir well and cook until the onions turn golden brown. Now add turmeric powder, kashmiri red chilli powder, coriander powder and some water, stir well on low flame for few minutes. Add chopped tomatoes, salt and cook until tomatoes gets mushy. Add chopped capsicum and cook for 2 minutes.

Add cooked gravy. For very smooth paste strain in strainer. Stir well and cook for five minutes. Add sugar, butter, Kasuri methi powder, garam masala and grilled Paneer. Stir well and add fresh coriander leaves.

Grilled Paneer Lababdar is ready for serve. Enjoy it with naan, tandoori roti, Paratha, bhature or jeera rice.