Protein wealthy, moo fat, and delicate, and plush paneer cubes cooked in a spicy tomato and new cream sauce make a delightful paneer lababdar. The butter sautéed onion and different other flavors cooked in tart tomato gravy complement the taste of paneer and make it one of the best curry recipes ever. Serve it with onion paratha or aloo paratha and a glass of sweet lassi for a total Punjabi nourishment experience.
Paneer Lababdar is a rich and flavorful North Indian dish where paneer (cottage cheese) is cooked in a delicious and velvety tomato-based gravy. Here’s a recipe for making Paneer Lababdar:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2 servings
Ingredients For Paneer Lababdar :
| 250 gms Paneer (cottage cheese) |
| 3 medium Tomatoes, finely chopped |
| 10 Cashew Nuts, splashed in water for 15-20 minutes |
| 1 Green Cardamom (elaichi) |
| 1 little piece of Cinnamon Stick |
| 2-3 Green Chilies, seeded and chopped |
| 1 medium Onion, finely chopped |
| 1 teaspoon finely chopped Ginger |
| 5 Garlic Cloves, finely chopped |
| 1/2 piece of Bay Leaf |
| 1/4 teaspoon Turmeric Powder |
| 1/2 teaspoon Red Chili Powder |
| 1/4 teaspoon Garam Masala Powder |
| 2 teaspoons Coriander Powder |
| 1-2 teaspoons Kasuri Methi |
| 3 tablespoons Cooking Oil or Butter |
| 2 tablespoons + 3/4 cup Water |
| Salt to taste |
| 2 tablespoon finely chopped Coriander Leaves, for garnishing |
How to Make Paneer Lababdar?
1. Cut paneer into 1-inch cubes. Crush drenched cashew nuts, a few pieces of cinnamon, and green cardamom with 2-tablespoons water into a smooth paste.
2. Warm butter or oil in a kadai (or pan) over medium fire. Include chopped onion and cove leaf and sauté until the onion gets to be light brown. Include ginger, garlic, and green chilies and sauté for approx. 1-minute.
3. Include chopped tomatoes and cook over medium fire until oil begins to separate and tomatoes turn delicate or for around 3-4 minutes.
4. Take kadai from the stove. Take and dispose of cove leaf from Kadai. Let blend cool for 5 minutes at room temperature. Exchange all substances to mixer-grinder bump, crush, or mix into a smooth puree and exchange to the same kadai.
5. Include cashew nuts paste, ruddy chili powder, garam masala, coriander powder, turmeric powder, and salt.
6. Blend and cook for 3 minutes.
7. Include 3/4 cup water and bring it to bubble. Decrease fire to moo and cook for 3 minutes.
8. Include paneer cubes and kasuri methi.
9. Cook for 3 minutes or until the curry begins to thicken. Mix in between sometimes to avoid sticking.
10. Turn off the fire and exchange the arranged curry for a serving bowl. Decorate it with coriander leaves and serve.
Tips and Variations:
- To provide an additional velvety surface and taste to the paneer gravy, include 1/4 cup fresh cream in step 8.
Taste: Spicy and creamy
Serving Ideas: Serve it as a primary curry dish for lunch or supper with chapati or butter naan. It too tastes well with steamed rice and papad.