Paneer lababdar is a north Indian mild tangy, creamy gravy which you can find in restaurant menus. This is very easy to make which goes well with naan, rotis, chapathi, paratha, pulao etc.
Yields: 3-4 servings
Ingredients:
1. Paneer- 200 gms cut in cubes
2. Grated paneer- 2 tbsp
3. Onion- 1/2 cup finely chopped
4. Green chillies- 2 slit
5. Coriander powder- 1/2 tsp
6. Red chilli powder- 1/2 tsp
7. Cumin powder- 1/2 tsp
8. Garam masala powder- 1/2 tsp
9. Cream- 2 tbsp
10. Kasuri methi- 1/2 tsp crushed
11. Butter- 2 tbsp
12. Sugar- 1/4 tsp
13. Bay leaf- 1 large
14. Water- 1 to 1.25 cups
15. Salt- to taste
For tomato-cashew paste:
1. Tomatoes- 1.5 cup chopped
2. Cashews- 10-12
3. Ginger- 1/2 ich chopped
4. Garlic- 2-3 pods chopped
5. Cardamom- 1
6. Cloves- 2
7. Water- 1/2 cup
Method:
1. Take a pan and add all the ingredients under 'For tomato-cashew paste' table and allow the mixture to cook in low-medium flame until the tomatoes are cooked well. Let it cool and grind into a fine smooth paste.
2. Heat butter in a pan. Add the bay leaf and saute for few seconds, then add onions and saute till it turns nice golden colour.
3. Add the tomato-cashew paste and then coriander powder, chilli powder, cumin powder and saute well until the oil leaves from the sides. Then add 1.25 cups of water along with green chillies and let it boil in low-medium flame for few mins. Season with salt and sugar.
4. Add the paneer cubes and 2 tbsp of grated paneer. Stir well and allow to cook in simmer for few mins until the paneer is cooked well.
5. Finally add the cream and kasuri methi and switch off the flame.
Serve this yummy paneer lababdar with naans, rotis, chapathis, parathas, pulao etc.
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