Paneer Lababdar recipe is a very famous North Indian paneer recipe, prepared with Cottage cheese and creamy gravy. It can be served with Chapati, Lacha parantha or Butter Naan. It also goes well with jeera rice or peas pulao. Like other rich creamy Paneer recipes, this dish is also good enough to be made on festivals or family gatherings. Sometimes, this recipe is confused with Shahi Paneer or Paneer Butter Masala. But this recipe has its own flavours. Here is the recipe with step by step instructions, pictures and tips.
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.
0 servings
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