PANEER LABABDAR RECIPE

Paneer lababdar recipe/ restaurant style paneer lababdar recipe

PANEER LABABDAR is a rich, creamy, delicious and flavourful North Indian recipe and mostly found on North Indian restaurant menus. Paneer lababdar is made with paneer or cottage cheese simmered in creamy onion-tomatoes and cashew based gravy. The gravy is creamy, mildly tangy and faintly sweet.

PANEER LABABDAR is a great choice for special occasions and parties. It is mainly served with naan, roti, parathas and it is also served with jeera rice or steamed rice. Paneer is a great source of protein and calcium. So it is healthy for people of all age.

To make perfect paneer lababdar one should use fresh and soft paneer. Homemade paneer are the best choice for this dish, because homemade paneer are freshly made and softer than other paneer.

In paneer lababdar instead of cream grated paneer is used to make the gravy creamy. For bringing sweet taste littlesugar is added in it which makes the dish yummy and delicious.

Ingredients for paneer lababdar

·        Paneer- 250 grams

·        Grated paneer- ½ cup

·        Onion-1

·        Tomatoes-2(medium)

·        Ginger-1 inch

·        Garlic-6 to 7 cloves

·        Cashew or kaju – 9 to 10

·        Melon seeds – 2 tbsp

·        Coriander powder-2 tsp

·        Red chili powder-1 tsp

·        Kashmiri red chili powder-2 tsp

·        Cumin powder-1 tsp

·        Turmeric powder- ½ tsp

·        Garam masala-1 tsp

·        Cumin seeds- 1 tsp

·        Clove, cinnamon and green cardamom – 2(each)

·        Salt

·        Oil

·        Butter-1 tbsp

·        Sugar-1 tsp

REPARATIONS FOR PANEER LABABDAR:

1. Cut paneer into triangle shape. (You can also cut the paneer into cubes).

2. Take 100 grams paneer and grate it.

3. Chop onion and tomatoes roughly. Peel garlic and ginger.

4. Heat one tbsp oil in a pan and add roughly chopped onion in it. Saute the onion till it becomes translucent.

 5.Add ginger and garlic and saute for a while.

 6.Now add chopped tomatoes,melon seeds and cashew and fry the all ingredients till the tomatoes became soft and mushy.

7. Let it become cool.

8. After cooling put all into a blending jar and make a puree out of it.

 

HOW TO MAKE PANEER LABABDAR:

1. Heat 2 tbsp oil and 1tbsp butter in a pan or kadhai. Add cumin seeds, cloves, cinnamon and green cardamom in it. Let the cumin seeds crackle.

2. Add Kashmiri red chili powder in it.

3. Add the puree we had made and stir.

4. Mix the masala for a while.

5. Add coriander powder, turmeric powder and garam masala and mix well.

6.  Add 2 tbsp water and cover the lid. Let the masala cook for 10 minutes on low flame.

7. When the masala cooked properly add ½ cup water, salt and 1 tsp sugar in it.  Let the gravy boil for a while.

8. Set the consistency of gravy and add grated paneer in it. (keep 2 tbsp grated paneer for garnishing)

9.  Now add paneer pieces and mix well.

10.  Let it simmer for 5 to 8 minutes.

11.  Add kasoori methi and mix well. Let it cook for another 5 minutes.

12.  When the gravy became thick, transfer it to a serving bowl.  Garnish the dish with remaining grated paneer and serve hot with naan, parantha or rice.