Paneer Lababdar Recipe
Spicy and Flavourful
North Indian dish Paneer lababdar
2 cups TomatoesChopped
3/4 Cups Water
10-15 whole Cashew Nuts
2 Green Cardamoms
8-10 cloves GarlicChopped
1 tbsp GingerChopped
300 grams + 2 Tbsp grated Paneer/Cottage Cheese
1.5 cups Onionfinely chopped
2 tbsp Butter
2 Bay leaf
2 tsp Chili Powder
1/2 tsp Coriander Powder
4-5 slits Green Chili
1/2 tsp Cumin Powder
1/2 tsp Garam Masala Powder
1/2 tsp Fresh Creamlow-fat cream
1.2 cups Water
As per taste Salt
1tsp SugarSugar or Honey
1 tsp Kasuri Methi
What is a Paneer Lababdar flavor
Paneer lababdar is a delicious north Indian dish made of soft and succulent paneer, dunked in rich and creamy onion-tomato-nuts based gravy. Although it is very popular as much as kadhai paneer or paneer butter masala this luscious dish is very flavourful and tastes exceptionally well.
Here is a step by step guide for how to make Paneer Lababdar. This spicy and flavourful recipe is cooked in rich and creamy gravy of onion, tomatoes, and cashews. It can be served hot with pulao, jeera rice, naan, parantha or simple chapati.
Special tips to make Paneer Lababdar recipe
- In order to make your preparations easy, you can use kitchen king instead of using all the spices and add ½ tsp extra red chilli powder in the recipe.
- The gravy will thicken once it gets cool down on room temperature.
Heat a pan and add 1.5 cups chopped tomatoes in it. Keep the flame on medium.
Add cashews, green cardamom, cloves, ginger, and garlic in it. Add water and bring it to a boil.
Sauté this mixture occasionally and simmer this mixture on low flame.
Once tomatoes are softened, turn off the flame and let the mixture cool down for some time.
Later, grind this mixture to a fine paste. Make sure the paste is smooth, and there are no chunks in it. Keep this mixture aside.
Take a pan and heat 2 tbsp butter on medium flame. Add bay leaves in the pan and stir it well. After that, add finely chopped onions, ginger garlic paste and cook until the onions become translucent in colour.
Add tomato-spice paste in it and stir it well. Add red chili powder, cumin powder and coriander powder in it and mix it well. Sauté this mixture until you see the fat separating at the edges of the pan and keep stirring.
Add water and mix it well. After that add slit green chilies, salt, and honey/sugar. Mix the gravy well and cook it for another 2 to 3 minutes till it gets thick.
Add Paneer Cubes and Shredded Paneer. Stir the gravy well and simmer it for a minute on low flame.
Lastly, add crushed Kasuri Methi, Garam Masala, and low-fat cream and stir it very well. You can also add butter in this step, but that is entirely optional. Cook this curry for 2-3 minutes until it starts thickening. Keep stirring so it doesn’t stick to the bottom of the pan.
Turn off the flame, and now transfer this curry into a bowl. Deck it with coriander and mint leaves and serve hot.
|2 cups Tomatoes|
|3/4 Cups Water|
|10-15 whole Cashew Nuts|
|2 Green Cardamoms|
|8-10 cloves Garlic|
|1 tbsp Ginger|
|300 grams + 2 Tbsp grated Paneer/Cottage Cheese|
|1.5 cups Onion|
|2 tbsp Butter|
|2 Bay leaf|
|2 tsp Chili Powder|
|1/2 tsp Coriander Powder|
|4-5 slits Green Chili|
|1/2 tsp Cumin Powder|
|1/2 tsp Garam Masala Powder|
|1/2 tsp Fresh Cream|
|1.2 cups Water|
|As per taste Salt|
|1 tsp Kasuri Methi|