Published: by Absolutely Recipes, in the Indian recipes category.

Paneer Lababdar Recipe.

Ingredients:

To boil & puree
2 cups tomatoes (chopped, 3 large, 350 grams)
1/2 cup water
15 cashews (or skinned almonds)
2 inch cinnamon
4 cloves
4 cardamoms
4 dried red chilies (less spicy variety like kashmiri or byadgi)
for the gravy
2 tbsps oil
1 bay leaf
1/2 cup onions (very finely chopped,1 medium)
1 tbsp ginger garlic paste
11/4 tsp coriander powder
1/2 tsp garam masala
1/2 tsp red chili powder (kashmiri)
3/4 tsp salt (adjust to taste)
3/4 to 1 cup water (or as needed for the gravy)
3/4 tsp sugar
1 green chilli slit
1/2 to 3/4 tsp kasuri methi (crushed, dried fenugreek leaves)
200 grams paneer (cubed, indian cottage cheese)
2 to 3 tbsp cream (heavy cream/whipping cream or any)
2 tbsp coriander leaves
3 to 4 tbsp paneer (grated)

Recipe Instructions:

Add 2 cups tomatoes, 4 dried red chilies, 15 cashews, 2 inch cinnamon stick, 4 cloves and 4 cardamoms to a pot or pan.
Pour half cup water and cook covered until tomatoes turn soft and pulpy.
Cool this and add to a blender.
Blend well till you get a smooth puree.
The puree has to be smooth.
If needed you may add little water and blend.
How to make paneer lababdar
heat 2 tbsps oil in a pan.
Then add add bay leaf and saute for a min.
Add 1/2 cup finely chopped onions and saute until they turn completely and uniformly golden.
Next add 1 tbsp ginger garlic paste and saute till the raw smell goes away.
This takes about 1 to 2 mins.
Pour the tomato and spice puree to the pan.
Add 1/2 tsp red chili powder, 3/4 tsp salt, 11/4 tsp coriander powder and 1/2 tsp garam masala.
Mix and saute for about 2 to 3 mins.
Cook covered for another 2 to 3 mins until the gravy thickens slightly.
Pour 3/4 to 1 cup water and add 3/4 tsp sugar.
Mix well.
Cook covered on a medium heat until the gravy thickens and you see traces of oil over the gravy.
Taste test and add more salt if needed.
Take 3/4 tsp kasuri methi to your palm, crush it and add it here.
Also add 3 to 4 tbsps grated paneer, 200 grams of cubed paneer and 1 slit green chili.
Mix everything well and lower the flame completely.
Cook just for 1 to 2 mins.
Turn off the stove.
Pour 2 to 3 tbsps cream and mix.
Add coriander leaves and mix.
Keep the pan covered for 5 mins so paneer absorbs the flavors.
Transfer to a serving bowl and garnish with coriander leaves.
You can also garnish with more grated paneer & cream.
Serve paneer lababdar hot with roti, garlic naan or rice.

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