Paneer Lababdar | Restaurant Style Paneer Lababdar Recipe
Learn how to make Restaurant Style Paneer Lababdar recipe with detailed step by step pictures. Easy Paneer Lababdar recipe, Creamy Paneer Curry recipe - best with any Indian flat bread!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 200 grams Paneer
- 1 Large Onion Finely Chopped
- 2 Medium Tomatoes
- 8-10 Whole Cashews
- 1 teaspoon Ginger Garlic Paste
- 2 teaspoon Butter/Oil
- 1-2 Green Chillies
- 1 Dried Bay Leaf
- ½ tablespoon Kashmiri Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Jeera Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Fresh Cream
- 1 teaspoon Kasoor Methi/Dried Fenugreek Leaves
- Salt as required
- Water as required
Instructions
- In a microwave safe bowl, add diced tomatoes, ginger garlic paste and cashews with some little water. Set it on microwave power high for 4-5 mins. Once the mixture is cooled completely, blend it into a smooth paste. Set aside.
- In a nonstick pan, heat butter/oil. Add dried bay leaf and fry for ten secs. Add finely chopped onions and fry until translucent. Add the ground tomato cashew paste and fry for 3-4 mins.
- Add some water if required and add all the masala powders – kashmiri red chilli powder, garam masala powder, coriander powder, cumin powder and turmeric powder. Add some water if the gravy is too thick. Add slit green chillies and salt. Cook for another 3-4 mins.
- Add dried fenugreek leaves/Kasoor methi and add the milk or fresh cream. Mix well. Cut the paneer into cubes and grate some of the paneer too. Add cubed Paneer pieces as well as the grated paneer. Mix well.
- Serve hot with Kulchas/Rotis/Phulkas/Naan.
Notes
- The tomato cashew mixture can be cooked on stove top as well. I use microwave as it’s convenient.
- For additional spiciness, green chillies can be fried in the butter/oil at the start.
Adjust spices as per preference. - A pinch of sugar can be added if the tomatoes are too tangy.
- Instead of cream, replace it with ¼ cup milk.
- Crush the dried fenugreek leaves between your palms before adding it to the gravy – enhances the aroma.
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