Paneer Lababdar is a very famous north Indian dish in which paneer is cooked in a rich , aromatic and creamy tomato based gravy. ‘ Lababdar means a strong desire for something and a desire to indulge in it’ !! It is rightly said for this, as once you taste this paneer recipe, you will definitely come for seconds!!
Found on the menu of many restaurants, paneer lababdar goes well with rotis, parathas, naans or rice! It makes a great choice for special occasions or weekend menus. It is pretty simple to make and taste amazingly delicious.
Course: Vegetarian side dish Cuisine : Indian Serves: 3-4
Ingredients:
- Oil : 2 tbsp
- Butter : 2tbsp
- Bay leaf: 2
- Cumin seeds: 1tsp
- Cinnamon Stick: 1 inch
- Cloves: 5-6
- Green cardamom: 2
- Black pepper corns: 3-4
- Onions: 3 , medium sized, sliced thinly
- Green chillies: 1-2, chopped
- Ginger: 1 inch chopped roughly + 1 inch julienned
- Garlic cloves: 6-7, chopped roughly
- Cashews: 6-7
- Tomatoes: 4-5 medium sized, chopped
- Kashmiri red chilli, whole: 3-4
- Salt: according to taste
- Paneer: 100 grams grated + 300 grams cut in cubes
- Kasuri Methi: 1 tsp
- Garam masala: 1 tsp
- Honey: 1/2 tsp (optional)
- Cream: 1 tbsp
- Green coriander: chopped 1 tbsp
Method:
- Heat 1 tbsp oil in a pan or kadhai on medium heat. Once hot, add all the whole spices ( cumin seeds, bay leaf, cloves, black pepper, cumin seeds, cinnamon stick and green cardamom ).
- Saute for few seconds till you get nice aroma of spices.
- Add sliced onions and saute until they are soft and translucent.
- Add chopped green chilli, ginger and garlic , mix everything nicely and saute till onions are light golden in color.
- Now, add chopped tomatoes, cashews and whole kashmiri red chillies and salt.
- Cook for 4-5 minutes.
- Now add 300 ml water and cook covered for 8-10 minutes. Switch off the flame after 10 minutes.
- Allow it to cool and once it cools down, transfer it to a mixer jar and grind to a smooth paste.
- Next, take the same pan and heat 1 tbsp oil and 2 tbsp butter on medium heat.
- Add 1 tbsp ginger juliennes and saute for 20- 30 seconds.
- Pour the pureed gravy into the pan and add 200 ml water.
- Cook covered for 7-8 minutes as it might splutter everywhere.
- Add grated paneer and paneer cubes to it.
- Cook for 3-4 minutes, until you see traces of oil on top.
- Add honey(optional), garam masala and kasuri methi (crush the kasuri methi between your palms before adding)
- Mix everything nicely, taste and adjust spices.
- Add cream and mix.
- Lower the flame and cook for 1-2 minutes
- Turn off the stove and keep it covered for 5 minutes.
- Garnish with ginger juliennes and chopped fresh coriander.
- Serve hot.
- Enjoy!
Bellissimo lavoro,bravo continua cosi!!
Thank you so much!!