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–+ servings
Paneer Lababdar

Paneer Lababdar

Paneer Lababdar is a delicious, rich, creamy paneer gravy. The flavors are warm, buttery, slightly tangy and mildly sweet. Grated and cubed paneer add layers of texture and make every bite irresistible. Kasuri methi or dried fenugreek brings all the flavors together and add a hint of smokiness. A total must when making most Indian curries. But use sparingly as a little goes a long way. 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Meals
Cuisine Indian
Servings 4 servings
Calories 690 kcal

Ingredients
  

For cashew paste:

  • 4 tbsp Cashew nuts
  • 0.5 cup Warm water to soak cashews

For paneer lababdar recipe:

  • 400 grams Paneer cut into cubes
  • 50  Grams  Paneer  grated
  • 4 medium tomato pureed
  • 4 tbsp Oil
  • 2 Black cardamom
  • 4 Green cardamoms
  • 4 Cloves
  • 2 Mace Javitri
  • 1 inch Cinnamon stick
  • 2 Bay leaf
  • 2 medium size onion finely chopped
  • 2 teaspoon Ginger paste or freshly grated or crushed
  • 2 teaspoon Garlic paste or freshly grated
  • 2 Green chili slit
  • Salt - to taste
  • 4 teaspoons Red chili powder
  • 2 teaspoon Coriander powder
  • 2 cup Water
  • 1 teaspoon Sugar optional
  • 1 teaspoon Garam masala
  • 3 teaspoons Fenugreek leaves Kasuri methi crushed
  • 2 tablespoon Butter
  • 4-6 tablespoons Heavy whipping cream or fresh cream or malai
  • 2 tbsp coriander to garnish

Instructions
 

Making cashew paste and tomato puree:

  • Soak cashew nuts in warm water for at least 15 minutes. While it soaking prep other ingredients like chopping onions, making ginger, garlic paste or grating it.
  • Then make smooth paste out it using grinder.
  • Take two medium tomatoes. wash it well and roughly chop it.
  • Blend it into the blender till you get smooth puree. Keep it aside.

Making paneer lababdar recipe:

  • Heat the oil in a pan on medium heat. Once hot add whole spices. Saute for 30-40 seconds.
  • Then add chopped onions. Sprinkle little salt. Cook till onions are soft and translucent. No need to brown them.
  • Add ginger paste and garlic paste. Saute for a minute.
  • Add prepared tomato puree and slit green chili.
  • Add remaining salt and mix. let it cook. If it splutters a lot then partially cover the pan. Do stir occasionally.
  • Cook till all the moisture is evaporated and oil starts to ooze out.
  • Add red chili powder and coriander powder. Mix well and cook for a minute.
  • Add prepared cashew nut paste. Mix well and cook for a minute with stirring constantly.
  • Add water. Mix well and let it simmer on low for 4-5 minutes.
  • Add sugar. The amount of sugar is depends on the taste of tomatoes. Or you can skip it. Mix well.
  • Add garam masala powder and kasoori methi. Do crush the kasoori methi between your palm before adding it. Stir well.
  • Add paneer cubes and along with grated paneer,. Mix gently and cook for 2-3 minutes.
  • Add butter and let it melt.
  • Add heavy cream. Mix well
  • turn off the stove.
  • Sprinkle with coriander and add some cream on top,

Nutrition

Calories: 690kcalCarbohydrates: 23gProtein: 21gFat: 59gSaturated Fat: 26gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 106mgSodium: 130mgPotassium: 586mgFiber: 6gSugar: 8gVitamin A: 2022IUVitamin C: 23mgCalcium: 637mgIron: 3mg
Keyword cheese, curry, lababdar, paneer
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