Paneer Lababdar
Paneer Lababdar is an easy-to-make, restaurant-style recipe that is made of onion-tomato gravy. Rich in texture and flavors, serve it with Tandoori roti or Naan and it’s finger-licking good.
Course
main course
Cuisine
indian
,
indian north indian
Servings
Prep Time
4
people
15
minutes
Cook Time
20
minutes
Servings
Prep Time
4
people
15
minutes
Cook Time
20
minutes
Ingredients
200
gms
Cottage cheese/Paneer
2
tablespoons
Grated paneer
3-4
number
onion
Medium size
2
number
Tomatoes
Medium size
10-12
number
Cashews
5-6
number
Garlic pods
2
number
Green chili
2
number
Whole dried red chili
1
tablespoon
Oil
1/2
teaspoon
Jeera
1
teaspoon
Red chili powder
1/4
teaspoon
Haldi Powder
1/2
teaspoon
garam masala
1/4
teaspoon
Kashmiri Lal mirch Powder
For color
1/2
teaspoon
Dried Kasuri meethi
to taste
Salt
for garnish
Chopped coriander leaves
Instructions
In a kadhai, heat oil. Add jeera and dried whole red chili.
To this add roughly chopped onions, garlic, green chili, and cashews. Sauté till onions become transparent.
Now add roughly chopped tomatoes and cook it till it becomes soft.
Add masalas. Haldi, lal mirch, garam masala, and Kashmiri Lal Mirch powder. Cook everything together till oil starts releasing.
Let this mixture cool down. Once cooled down, grind this mixture to make a smooth puree. Add a little water if required.
Sieve the mixture using a strainer or a chalni. The idea is to get a smooth and beautiful puree.
Heat kadhai once again and cook this mixture. Add a little water for consistency. Add salt to taste and taste the masalas.
Add grated paneer and paneer cubes. Finely add the crushed dried kasuri methi and cook for another 2 -3 minutes.
Drizzle some fresh malai and garnish it with chopped coriander leaves.
Serve it with Naan or tandoori roti. Enjoy!
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