Arrange the ingredients.
Heat 1 tbsp oil in a pan. Add cumin seeds and the whole garam masala and almonds.
Fry for a minute on low flame.
Add chopped tomatoes, chilli and ginger.
Add 1/4 cup water and cook, covered,on medium flame, for 3-4 minutes. Saute and again cook for 5 minutes till, tomatoes are softened
Cool the masala and make the paste.
Heat 2 tbsp ghee on a wok. Add 1/2 tsp grated ginger, crushed dry fenugreek leaves, turmeric powder and coriander powder and Kashmiri red chilli powder. Fry on low flame.
Fry the masala. Then add 1/4 cup fresh cream and grated paneer. Add salt and cook covered, 5 minutes on low flame.
Add 3/4 cup water and chopped green coriander, if available. Now add paneer pieces.
Cover and cook for 5 minutes. Then add sugar and cook covered for 2 minutes. Sugar enhance the taste of the gravy.
Serve the hot pander lababdar gravy with paratha, Naan, Roti or rice.
Thanks
