The measure for the masala paste mentioned below is for 250 gms of paneer, you can increase or decrease accordingly to make the number of batches you desire to freeze. Let’s go through, how to enjoy restaurant style Paneer Lababdar at home whenever you desire…. Ingredients:- 250, paneer, cut into 1& ½ inch cubes 1 nos, 2 inches cinnamon stick 1 bay leaf 1 teaspoon, garam masala powder 1 teaspoon, kasuri methi, slightly roasted and crushed Juice of ½ lemon 1 teaspoon, honey 2 tablespoon cream Salt to taste 2 tablespoon ghee and 1 tablespoon oil A burning piece of charcoal and ½ teaspoon ghee For Masala paste: 1 cup, tomatoes, chopped ½ cup, onion, chopped 5-6 cashews 1 teaspoon, char magaz (melon seeds) 1 teaspoon red chili powder 1 teaspoon coriander powder ½ teaspoon turmeric 2-3 green cardamom 3 cloves ½ teaspoon, cumin seeds 4-5 black peppercorns ½ blade of mace 1 teaspoon, garlic paste ¾ teaspoon, ginger paste 1 tablespoon oil Method: For Masala Paste: In a pan, heat tablespoon of oil Add cumin seeds, cardamom, black peppercorn, cloves and fry for few seconds Add onions and little salt, fry until soft and pink....