Paneer Lababdar - Rich Paneer side dish for fried rice, Roti, Naan

When I was in UK we visited a few Indian restaurant. When I visit Indian Restaurants I normally look for the new dishes. I saw this Paneer Lababdar and asked the guy in the restaurant what it was all about. He was explaining to me that it was a Onion Tomato gravy but rich dish as it has cream and milk. My kids were big fan of Paneer. So we ordered the dish. I was thinking it will be close to Paneer butter masala. But tasted different. I could taste the sesame seeds and ajwan. I have tried this at home. I didn't add cream but the taste came out pretty good. And we had this without much of guilt 
Paneer - 250g
Ginger Garlic paste - 1 teaspoon
Onion - 1
Tomatoes - 3
Cumin seeds - 1/2 teaspoon
Ajwan - 1/4 teaspoon
dry red chillies - 2 (broken into rough large pieces)
Sesame Seeds - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
salt to taste
Coriander Leaves - 1 tabelspoon
Milk - 1/4 cup
Dry Fenugreek leaves - 2 teaspoon
Oil - 1 tablespoon
Garam masala - 1 teaspoon


Heat 1/2 teaspoon oil and fry the Paneer and keep it aside. Heat the kada and add 2 teaspoon oil. Add Ajwan and onion. Fry till Onion is transparent. 
Add chopped tomatoes, Ginger Garlic paste and sesame seeds. Fry till Tomatoes are mushy. Add turmeric powder, chilli powder, garam masala. Fry till oil separate out. Let it cool down. Grind to smooth paste
Heat the rest of the oil in the pan and add cumin seeds and red chillies. Let it crackle. Add grinded paste 
Add milk. Let it boil. Add paneer and mix well. Add dried fenugreek leaves and mix well. Cook for another 5 mins. Switch it off. Add Coriander leave and mix it well
Serve hot