Paneer Lababdar Recipe

Try this easy Paneer Lababdar, a creamy North Indian curry with rich spices and paneer, perfect with naan.

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-lababdar/

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RECIPE INGREDIENTS

» For The Onion-Tomato Puree:

• 2 teaspoons cooking oil
• 3 small dried red chilies (sukhi lal mirch)
• 1 teaspoon cumin seeds (jeera)
• 3 green cardamom (hari ilaichi)
• 2-inch cinnamon sticks (dalchini)
• 5-6 peppercorns (kali mirch)
• 4-5 cloves (laung)
• 10-12 cashew nuts (kaju)
• 2 tablespoons melon seeds (kharbuje ke beej)
• 2 medium-sized onion (pyaaj), roughly chopped
• 2 small green chilies (hari mirch), roughly chopped
• 4-5 garlic cloves (lehsun)
• 1 inch ginger (adrak), roughly chopped
• 3 medium-sized tomatoes, roughly chopped
• 1 teaspoon salt
• 1 teaspoon Kashmiri red chili powder
• 1/2 cup water (pani)

» For paneer lababdar gravy:

• 350 grams paneer, cubed
• 100 grams paneer, grated
• 1 tablespoon oil
• 2 tablespoons butter (I used unsalted butter)
• 1 tablespoon ginger, julienned (adrak ke lacche)
• 1 teaspoon Kashmiri red chili powder (lal mirch powder)
• 1/2 teaspoon turmeric powder (haldi powder)
• 1/2 cup water (pani), or more if needed
• 1 bay leaf (tej patta)
• 1 teaspoon coriander powder (dhania powder)
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder (jeera powder)
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• salt as needed
• 1 teaspoon sugar or honey
• 3-4 tablespoons cream (I used 15% fat cream, you can use any cream you like)
• 2 tablespoons cilantro (coriander leaves), chopped

» For Garnish:

• Grated paneer
• Cream
• Cilantro (coriander) leaves

RECIPE INSTRUCTIONS

» How to make onion tomato puree:

1. Heat 1 tablespoon oil in a pan over medium heat. Once hot, add cumin seeds and dried red chilies.
2. Sauté for a few seconds and add cinnamon sticks, green cardamoms, peppercorns, and cloves.
3. Sauté for few more seconds or until they release the aroma.
4. Add cashews and melon seeds to the pan and sauté for a few seconds.
5. Next, add garlic cloves, ginger, green chilies, and chopped onions. Sauté for 3 minutes.
6. Add chopped tomatoes and mix well.
7. Also, add 1 teaspoon salt and 1 teaspoon Kashmiri red chili powder and stir well.,
8. Pour 1/2 cup of water mix well again. Cook covered for 6-7 minutes or until tomatoes are softened and turn pulpy.
9. Uncvoer. Turn off the heat and let the mixture cool completely.
10. Once cooled, add the sautéed onion-tomato mixture to a mixer/blender jar.
11. Blend well to make a fine and smooth puree. The onion-tomato puree is ready. Keep it aside.

» How to make Paneer Lababdar gravy:

1. Heat Add 1 tablespoon oil and 2 tablespoons butter to a large pan. Let the butter melt.
2. Once butter is melted, add bay leaf and julienned ginger to it. Sauté for a few seconds over medium heat.
3. Add Kashmiri red chili powder, and turmeric powder. Mix well and sauté spice powders for a few seconds.
4. After that, onion tomato puree along with 1/2 cup water to it. Mix until everything is well combined.
5. Cover the pan with the lid and cook for 5-6 minutes over medium heat.
6. Open the lid and add garam masala powder, coriander powder, cumin powder, and Kasuri methi. Mix everything well.
7. Add sugar. Also add salt, if needed. Mix everything well and cook for 1-2 minutes.
8. Then add grated paneer and give it a mix.
9. Cover the pan again with the lid and cook for 3-4 minutes over medium-low heat.
10. Remove the lid and mix everything well. Add cream and mix well.
11. Next, add paneer cubes and mix them again.
12. Cover the pan with the lid and cook for 3-4 minutes over medium-low heat.
13. Add cilantro and mix gently. Turn off the stove and keep the pan covered for 3-4 minutes.
14. Paneer lababdar is ready. Serve hot with naan, roti, or paratha.

RECIPE NOTES

1. Adding some kind of a sweetener is a must in this recipe. I have added sugar. You can swap sugar with honey or maple syrup.
2. For the best experience, sprinkle curry with a handful of grated paneer and drizzle with some cream.
3. Add a drizzle of melted ghee or butter at the end of the process to make this curry taste even richer in taste.