paneer lababdar

Paneer Lababdar is an easy-to-prepare, restaurant-style curry of paneer (cottage cheese cubes) in a creamy, mildly tangy and faintly sweet gravy. This vegetarian Paneer Lababdar recipe is also naturally gluten-free.

Paneer Lababdar

tomatoes

cashews

ginger (- chopped)

garlic ((medium-sized) - chopped)

water

green cardamom

cloves

Butter

tej patta ((Indian bay leaf))

onions (- 100 grams)

cumin powder ((ground cumin))

Coriander Powder ((ground coriander))

red chili powder

water (or add as required)

chilies

salt

sugar (or add as required)

Paneer ((cottage cheese))

paneer

¼ teaspoon Garam Masala

kasuri methi ((dry fenugreek leaves) - crushed)

low-fat cream (or 1 to 2 tablespoons heavy whipping cream

Butter (added later - (optional))

coriander leaves ((cilantro leaves))

ginger (- julienne)

Take chopped tomatoes, cashews, chopped ginger and garlic, green cardamom, cloves and water in a small pan. Use tomatoes which are not too tangy or sour.

Turn on the stovetop and simmer this mixture on a low heat.

Cook until the tomatoes are softened. If the water dries up and the tomatoes are not softened, then add about 2 to 3 tablespoons water and continue to cook.

Allow this mixture to become warm or cool completely and add to a grinder or blender jar.

Grind to a smooth paste without any cashews or tomato chunks or pieces. You may add some water if required while grinding. Keep this ground tomato-cashew-spices paste aside.

Preparing tomato-cashew paste

Heat butter in pan or kadai or wok. Add the tej patta and sauté for a couple of seconds.

Add finely chopped onions. Stir well.

Then continue to saute as well as stir and cook till the onions become light golden or golden.

Then add the tomato-cashew-spices paste. The mixture will splutter if there is water in it, so be careful. Stir very well.

Add cumin powder, coriander powder and red chili powder.

Stir and saute this masala. You will see the masala clumping and gathering around itself.

Saute till you see fat leaving the sides of the masala paste.

Sautéing onions and tomato-cashew paste

Then add water. Mix very well.

Add the slit green chilies.

Stir and allow the gravy to come to a simmer. Then season with salt and sugar.

Add paneer cubes and grated paneer.

Gently mix and combine.

Then sprinkle kasuri methi which has been crushed with the garam masala powder. Stir very well again.

Lastly add the low-fat cream or heavy whipping cream. Switch off the heat &amp; combine very well. You can also add 1 tablespoon butter at this step. This is optional.

Garnish paneer lababdar with chopped coriander leaves and ginger julienne. Serve with chapati, tandoori roti or naan. It also goes well with cumin rice or veg pulao.

Making paneer lababdar

https://content.jwplatform.com/videos/vCwAY5bP.mp4

Paneer Lababdar is an easy-to-prepare, restaurant-style dish of paneer (cottage cheese cubes) in a creamy, mildly tangy and faintly sweet gravy. Onions, tomatoes, cashews and spices make this a rich, flavorful and delicious recipe. This vegetarian Paneer Lababdar recipe is also naturally gluten-free.

Rich, creamy and delicious restaurant style paneer lababdar made with Indian cottage cheese (paneer), onions, tomatoes, cashews and basic spices. It is best served with naan, roti, jeera rice or plain basmati rice.

Paneer Lababdar Recipe (Instant Pot and Stovetop)

(350 grams) tomatoes ((chopped, 3 large))

cashews ((or skinned almonds))

cinnamon

cardamoms

bay leaf

onions ((very finely chopped,1 medium))

ginger garlic paste

coriander powder

½ teaspoon garam masala

red chili powder ((kashmiri))

salt ((adjust

water ((or as needed

sugar

green chilli

paneer ((cubed, Indian cottage cheese))

cream

coriander leaves

Add tomatoes, dried red chilies, cashews, cinnamon stick, cloves and cardamoms to a pot or pan.

Pour water and cook covered until tomatoes turn soft and pulpy.

Cool this and add to a blender. Blend well till you get a smooth puree. The puree has to be smooth. If needed you may add little water and blend.

Preparation

Heat oil in a pan. Then add add bay leaf and saute for a min.

Add finely chopped onions and saute until they turn completely and uniformly golden.

Next add ginger garlic paste and saute till the raw smell goes away. This takes about 1 to 2 mins.

Pour the tomato and spice puree to the pan.

Add red chili powder, salt, coriander powder and garam masala.

Mix and saute for about 2 to 3 mins. Cook covered for another 2 to 3 mins until the gravy thickens slightly.

Pour water and add sugar. Mix well. Cook covered on a medium heat until the gravy thickens and you see traces of oil over the gravy.

Taste test and add more salt if needed. Take kasuri methi to your palm, crush it and add it here. Also add grated paneer, cubed paneer and green chili.

Mix everything well and lower the flame completely. Cook just for 1 to 2 mins. Turn off the stove.

Pour cream and mix. Add coriander leaves and mix.

Keep the pan covered for 5 mins so paneer absorbs the flavors. Transfer to a serving bowl and garnish with coriander leaves. You can also garnish with more grated paneer &amp; cream.

Serve paneer lababdar hot with roti, garlic naan or rice.

How to make Paneer Lababdar

https://www.youtube.com/watch?v=Z-W_ZKVCKLA

Paneer lababdar is a delicious restaurant style dish made by simmering paneer in a spicy and creamy delicious curry. It is topped with grated paneer and cream.
Full written recipe here - https://www.indianhealthyrecipes.com/paneer-lababdar-recipe/

Paneer lababdar

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