North Indian curries are known for their richness and creaminess. This recipe is made with paneer & rich gravy, prepared with onion, tomatoes, cashews and spices.
Finally, I would request you to check my other Paneer Recipes like: Dhaba Style Kadai Paneer Recipe, Restaurant Style Shahi Paneer Recipe, Paneer Thread Rolls , Paneer Parcel Recipe etc.
Instructions for how to make Restaurant Style Paneer Lababdar:
- Firstly, heat 1 tbsp butter in a pan/ Kadai and then saute 1 bay leaf, 1/2 inch cinnamon, 2 cardamom, 4 cloves and 1tsp kasuri methi until it turns aromatic.
- Then add roughly chopped three tomatoes, 2 green chilies, 1 inch ginger, 10 cashew nuts, 5 almonds and 1/2 tsp salt. I have used powder of 10 cashew nuts & 5 almonds.
- Add 1 cup water to it. Cover and boil for 10-12 minutes or until tomatoes turn soft and mushy.
- Cool the mixture completely. Transfer the mixture to a grinder jar and grind it to smooth puree. Keep it aside.
- In a kadai/pan heat 2 tsp butter and 2 tsp oil. Then add 1/2 tsp turmeric powder and 1/2 tsp red chili powder to it and roast on low flame.
- Add 1finely chopped onion and saute well until the onion turns golden brown.
- Add in prepared tomato puree and mix well.
- Then add 1 tsp coriander & cumin powder, 1/4 tsp garam masala, salt to taste and 1 tsp Kasuri Methi to it. Mix well.
- Cover and cook for 10 minutes, stirring occasionally to prevent from burning up.
- Then add milk in which paneer had soaked. Add 2 tbsp finely chopped fresh coriander leaves.
- Finally, add 1/4 cup grated paneer and paneer cubes to it.
- Mix well and then cover and cook for 5 minutes or until paneer absorbs flavour.
- Paneer Lababdar is ready to serve. Transfer it to serving bowl.
- Garnish with grated paneer. Enjoy Paneer Lababdar with chapati, parantha or butter naan.
1. Ingredients Preview.
2. Firstly, heat 1 tbsp butter in a pan/ Kadai and then saute 1 bay leaf, 1/2 inch cinnamon, 2 cardamom, 4 cloves and 1tsp kasuri methi until it turns aromatic.
3. Then add roughly chopped three tomatoes, 2 green chilies, 1 inch ginger, 10 cashew nuts, 5 almonds and 1/2 tsp salt. I have used powder of 10 cashew nuts & 5 almonds.
4. Add 1 cup water to it.
5. Cover and boil for 10-12 minutes or until tomatoes turn soft and mushy.
6. Cool the mixture completely.
7. Transfer the mixture to a grinder jar and grind it to smooth puree. Keep it aside.
8. In a kadai/pan heat 2 tsp butter and 2 tsp oil. Then add 1/2 tsp turmeric powder and 1/2 tsp red chili powder to it and roast on low flame.
9. Add 1finely chopped onion and saute well until the onion turns golden brown.
10. Add in prepared tomato puree and mix well.
11. Then add 1 tsp coriander & cumin powder, 1/4 tsp garam masala, salt to taste and 1 tsp Kasuri Methi to it. Mix well.
12. Cover and cook for 10 minutes, stirring occasionally to prevent from burning up.
13. Then add milk in which paneer had soaked.
14. Add 2 tbsp finely chopped fresh coriander leaves.
15. Finally, add 1/4 cup grated paneer and paneer cubes to it.
16. Mix well and then cover and cook for 5 minutes or until paneer absorbs flavour.
17. Paneer Lababdar is ready to serve. Transfer it to serving bowl.
18. Garnish with grated paneer. Enjoy Paneer Lababdar with chapati, parantha or butter naan.
Tips:
- Soaking of Paneer cubes in the milk, make the paneer moist and soft.
- There is no need of adding cream to this recipe, as adding grated paneer & milk to the gravy makes curry more rich & creamy.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, heat 1 tbsp butter in a pan/ Kadai and then saute 1 bay leaf, 1/2 inch cinnamon, 2 cardamom, 4 cloves and 1tsp kasuri methi until it turns aromatic.
3. Then add roughly chopped three tomatoes, 2 green chilies, 1 inch ginger, 10 cashew nuts, 5 almonds and 1/2 tsp salt. I have used powder of 10 cashew nuts & 5 almonds.
4. Add 1 cup water to it.
5. Cover and boil for 10-12 minutes or until tomatoes turn soft and mushy.
6. Cool the mixture completely.
7. Transfer the mixture to a grinder jar and grind it to smooth puree. Keep it aside.
8. In a kadai/pan heat 2 tsp butter and 2 tsp oil. Then add 1/2 tsp turmeric powder and 1/2 tsp red chili powder to it and roast on low flame.
9. Add 1finely chopped onion and saute well until the onion turns golden brown.
10. Add in prepared tomato puree and mix well.
11. Then add 1 tsp coriander & cumin powder, 1/4 tsp garam masala, salt to taste and 1 tsp Kasuri Methi to it. Mix well.
12. Cover and cook for 10 minutes, stirring occasionally to prevent from burning up.
13. Then add milk in which paneer had soaked.
14. Add 2 tbsp finely chopped fresh coriander leaves.
15. Finally, add 1/4 cup grated paneer and paneer cubes to it.
16. Mix well and then cover and cook for 5 minutes or until paneer absorbs flavour.
17. Paneer Lababdar is ready to serve. Transfer it to serving bowl.
18. Garnish with grated paneer. Enjoy Paneer Lababdar with chapati, parantha or butter naan.
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