Paneer Lababdar is paneer cooked in very delicious and silky gravy. Like most of the paneer recipes, this one is not on the sweeter side. It is spicy and flavorsome. Paneer can be served with butter naan or parathas. Paneer can be prepared for special meals or weekend dinners or for parties. Do try this recipe as it is a
Party main course recipe
Restaurant-style recipe
Recipe using paneer: I like to use homemade paneer as it is fresh and the best! If you use readymade paneer to soften it, keep in hot water for 10 minutes.
Other ingredients: Onion tomato gravy is used to make lababdar. Cashews and fresh cream have been added for richness. For gravies, I always use kaju tukda as it costs less and tastes the same.
1. Heat 1/2 cup water
2. Add 3 roughly chopped tomatoes, 1/4 cup broken cashew, 2-3 chopped garlic cloves, 1/2 inch chopped ginger,2 cloves, and 1 green cardamom
3. Add 1 tsp sugar
4. Cover and cook it for 5-6 minutes or till tomatoes become soft
5. Remove the lid and switch off the gas
6. Transfer cooked tomatoes and cashew mixture in a plate and allow to cool
7. Add mixture in grinder
8. Make a smooth past
9. Heat 2 tbsp butter in a pan
10. Add 1 bay leaf
11. Add 1/2 cup chopped onion
12. Stir and cook continue till onions are light golden
13. Add the smooth tomato-cashew past
14. Stir very well
15. Add spices i.e. 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin seeds powder
16. Cook for 1-2 minutes
17. Add 1/4 cup water
18. Cook for 1 -2 minutes
19. Now add 1 cup water
20. Mix well and cook
21. Add 1 green chili slit
22. Add salt to taste
23. Sprinkle 1 tsp dry Kasuri methi and 1/4 tsp garam masala
24. Add 200-gram paneer cubes and 2 tbsp grated paneer. Simmer for 2 minutes
25. Discard bay leaf and green chili
26. Add 1/4 cup fresh cream and mix well and switch off the flame
27. Bon Appetit Serve Paneer Lababdar with Butter naan or Tawa Roti
PREP TIME 20 minutes
COOK TIME 30 minutes
TOTAL TIME 50 minutes
For Paste:
• 3 large tomatoes, chopped
• 1/4 cup broken cashews (kaju tukda)
• 1/2 inch ginger, roughly chopped
• 2-3 garlic cloves (lehsun)
• 1/2 cup water
• 1 green cardamom (chhoti elachi)
• 2 cloves (laung)
• 1 tsp sugar
Other ingredients:
• 2 tbsp butter
• 1 bay leaf (tej patta)
• 1/2 cup chopped onion
• 1/2 tsp roasted cumin (jeera) seeds powder
• 1/2 tsp red chili
• 1/2 tsp coriander powder
• 1 green chili
• salt to taste
• 1 tsp dry fenugreek leaves (Kasturi methi)
• 1/4 tsp garam masala
• 1/4 cup fresh cream
• 200 grams of cottage cheese (paneer)
• 2 tbsp grated paneer
• Water as required
1. Heat 1/2 cup water
2. Add 3 roughly chopped tomatoes, 1/4 cup broken cashew, 2-3 chopped garlic cloves, 1/2 inch chopped ginger,2 cloves, and 1 green cardamom
3. Add 1 tsp sugar
4. Cover and cook it for 5-6 minutes or till tomatoes become soft
5. Remove the lid and switch off the gas
6. Transfer cooked tomatoes and cashew mixture in a plate and allow to cool
7. Add mixture in grinder
8. Make a smooth paste
9. Heat 2 tbsp butter in a pan
10. Add 1 bay leaf
11. Add 1/2 cup chopped onion
12. Stir and cook continue till onions are light golden
13. Add the smooth tomato-cashew paste
14. Stir very well
15. Add spices i.e. 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin seeds powder
16. Cook for 1-2 minutes
17. Add 1/4 cup water
18. Cook for 1 -2 minutes
19. Now add 1 cup water
20. Mix well and cook
21. Add 1 green chili slit
22. Add salt to taste
23. Sprinkle 1 tsp dry Kasuri methi and 1/4 tsp garam masala
24. Add 200-gram paneer cubes and 2 tbsp grated paneer. Simmer for 2 minutes
25. Discard bay leaf and green chili
26. Add 1/4 cup fresh cream and mix well and switch off the flame
27. Bon Appétit Serve Paneer Lababdar with Butter naan or Tawa Roti
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