Indulge in the rich flavors of this authentic Paneer Lababdar recipe, a popular Indian dish that will transport you to the heart of Delhi’s street food scene. With its velvety texture and succulent paneer cubes, this mouthwatering curry is sure to delight your taste buds. In a blender or grinder, combine 1 cup of yogurt, 1 tablespoon of ginger paste, 2 cloves of garlic paste, and 1 teaspoon of cumin seeds to make the marinade. Add 250 grams of paneer cubes and mix well until they are fully coated. Cover and refrigerate for at least 30 minutes or overnight. Heat 4 tablespoons of oil in a deep pan over medium heat. Add 2 medium onions, chopped finely, and sauté until they turn golden brown. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds. Next, add 1 teaspoon of coriander powder, 1 teaspoon of garam masala powder, 1/2 teaspoon of cayenne pepper (optional), salt to taste, and the marinated paneer cubes. Stir well to combine. Add 2 cups of water and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10-15 minutes or until the gravy thickens slightly. Stir in 1 tablespoon of butter or ghee (clarified butter) and adjust the seasoning as needed. Garnish with fresh cilantro leaves, if desired, and serve the Paneer Lababdar hot over basmati rice or with some naan bread.