Paneer Lababdar Recipe
North Indian Curry
Paneer Lababdar is a tasty punjabi dish that is delicious and prepared in combination with cottage cheese (paneer), luscious gravy.
1/4 Cup of Warm Water To Soak Cashews
2 Tbsp of Cashews
Salt To Taste
2 Tbsp of Oil
1 Bay Leaf
1 Cup of Water
1 Tbsp of Butter
200 Grams of Chopped Paneer
2 Green Cardamoms
2 Tsp Red Chilli Powder
1 Black Cardamom
1 Slit Green Chill
1 Blade Mace (Javitri)
1/3 Cup of Finely Chopped Red Onions
1/2 Inch Cinnamon Stick
1 and 1/2 to 2 Tsp Ginger Garlic Paste
2 Medium Sized Tomatoes or 1 Cup of Tomato Puree
1 Tsp Coriander Powder
2 to 3 Tbsp of Fresh Cream or Heavy Whipping Cream or Malai
1/2 Tsp Garam Masala
1/2 Tsp Sugar (Optional)
1 to 2 Tsp Kasuri methi (Dried Fenugreek Leaves)
For Cashew Paste
For Paneer Lababdar Gravy Recipe
Procedure To Make Tomato Puree & Cashew Paste
For 15 minutes, soak cashew nuts in warm water.
In a blender or grinder, make a smooth paste of the soaked cashew nuts.
Blend 2 medium sized tomatoes in a blender and make a smooth puree. Keep the puree aside
Procedure To Make Paneer Lababdar Recipe
On a medium flame, heat oil in a pan and add whole spices, saute for half a minute.
Add salt to taste, chopped onions and cook until the onions become soft.
Add ginger garlic paste and saute for a minute.
Add the slit green chilli and prepared tomato puree.
Adjust salt and add more if required. Let it cook and cover the pan partially.
Cook till the oil oozes out of the gravy.
Add coriander powder, red chilli powder and mix well for a minute.
Add the prepared cashew nut paste and mix well. Cook for a minute and stir constantly.
Add water, mix well and simmer on a low flame for about 4 to 5 minutes.
Add sugar according to your taste or you can even skip this step and mix well
Add garam masala powder and crushed kasuri methi.
Stir well and add paneer. Cook for 2 to 3 minutes and mix gently.
Add butter, heavy cream and mix well
Turn off the flame and serve the delicious paneer lababdar gravy curry with nan, roti, chapathi, paratha or steamed rice.
* Instead of cashew nuts, you can add melon seeds or poppy seeds.
* To get a smoky flavour to the curry as in restaurants, you can also add smoke to the curry. For this, heat a piece of charcoal on direct flame until red hot. Keep a container in a pan with the curry and place the heated charcoal in the container. Drizzle it with a teaspoon of ghee. Keep the lid on the pan and let the smoke spread into the curry. Remove the pan with charcoal and cook the curry for a minute once again before serving.
* 1 Cup is equal to 240 ml.
* Tbsp means Tablespoon.
* Tsp means Teaspoon.