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Monday, January 2, 2017

Paneer Lababdar

Paneer Lababdar is a rich and creamy dish that goes well with jeera rice, naan or roti. This is one of the famous paneer dishes in restaurants and party menus.
Lots of butter, cashews and full cream brings the dish it's richness. You can skip the cream to reduce some calorie intake.

Preparation Time: 10 minutes
Cook Time: 40 minutes
Serves : 4


To make paste:
Tomatoes: 4 medium chopped (use ripen ones)
Cashews : 12-14
Ginger: 1" piece chopped
Garlic: 3 cloves
Green cardamom: 1
Cloves : 2
Water : 1/2 cup


Butter : 4 tablespoons
Onions : 1 large finely chopped
Paneer : 200 grams diced (grate 2 tablespoons)
Bay leaf :1
Green chilies: 2 slit
Coriander cumin powder : 1 teaspoon
Red chili powder : 1 teaspoon
Garam masala: 1/2 teaspoon
Kasuri methi : 1 tablespoon crushed
Sugar : 1/4 teaspoon
Full cream : 1/4 cup
Water : 1 cup
Salt to taste
Cilantro/coriander leaves:To garnish.


Take all the ingredients listed under to make a paste in a pan and simmer them till the tomatoes are mushy and water is evaporated.
Turn off the stove and let the mixture cool off for 10-15 minutes. Take it into a blender and make a paste.
Heat butter in a pan add bay leaf and fry for 30 seconds.
Add onions and sauté till they turn golden.
Add the tomato paste, all the spice powders and sauté for until it leaves the side of the pan.
Add water, green chilies and mix well. Simmer the curry until it leaves the sides again. For about 6-8 minutes.
Add sugar, salt, paneer Pieces and grated paneer. Mix well and simmer for 1 minute.
Add crushed kasuri methi and mix well.
Turn off the stove and add cream. Stir well and garnish with cilantro.
Serve hot with jeera rice, roti or naan.

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