Paneer Lababdar recipe
Paneer Lababdar is one such dish made with Indian cottage cheese in the luscious rich gravy of tomatoes and onion along with cashews, melon seeds and some other exotic spices.
Ingredients
1 Cup = 200 ml
FOR TOMATO PASTE
- 1 tbsp oil
- 1 tbsp cumin seeds
- 1 bay leaf
- 1 stick of cinnamon
- 3 cloves
- 2 green chilies
- 3 dry red chilies
- 2 green cardamoms
- 1 black cardamom
- 8-10 Black peppercorns
- 2 onion (roughly chopped)
- 3 big tomatoes
- 3 to matoes (roughly chopped)
- Small piece of ginger
- 4-5 garlic cloves
- 8-10 cashews
- 1 tbsp melon seeds
- 1 cup Water
- Salt to taste
FOR PANEER LABABDAR
- 2 tbsp butter
- Tomato gravy
- 100 gram paneer (grated)
- 400 gram paneer (cut into cubes)
- 1 tsp sugar
- 1 tsp Garam masala
- 1 tbsp coriander powder
- 1 tsp dry fenugreek leaves
- 1 tbsp cream
- Water (if required)
- Salt to taste
Instructions
FOR MAKING TOMATO PASTE
- Take a pan and add oil, cumin, bay leaf, cinnamon, cloves, green chilies, dry red chilies, green cardamoms, black cardamom, black peppercorns, cashews, melon seeds, ginger and garlic.
- Saute for few minutes until cumin splitter.
- Add onion and cook till it turns translucent.
- Add tomatoes and salt. Stir.
- Add water.
- Put a lid and let it simmer for 15 minutes on moderate heat.
- Let it cool down completely.
- Make a paste by grinding in a grinder jar. Keep aside.
MAKING OF PANEER LABABDAR
- Add butter in a pan.
- Add tomato gravy. Stir.
- Cover and let it cook for 10 minutes on moderate heat.
- Then add sugar, coriander powder, garam masala, salt (remember : tomato gravy too has salt) cream and grated paneer. Stir.
- Add paneer cubes and Fenugreek leaves and stir.
- Garnish with dry coriander leaves and serve hot.
Notes
- You can adjust the consistency of water as per your requirement.
- Some like to add red chilli powder and turmeric powder also. However we didn't.