Paneer Lababdar Recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 Servings
For cashew paste:
- 2 tablespoons Cashew nuts
- ¼ cup Warm water to soak cashews
For paneer lababdar recipe:
- 200 grams or 7 oz Paneer cut into cubes
- 2 medium or 1 cup Tomato pureed
- 2 tablespoons Oil
- 1 Black cardamom
- 2 Green cardamoms
- 2 Cloves
- 1 blade Mace (Javitri)
- ½ inch Cinnamon stick
- 1 Bay leaf
- 1/3 cup Onion finely chopped
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 teaspoon Garlic paste or freshly grated
- 1 Green chili slit
- Salt - to taste
- 2 teaspoons Red chili powder
- 1 teaspoon Coriander powder
- 1 cup Water
- ½ teaspoon Sugar optional
- ½ teaspoon Garam masala
- 1 ½ teaspoons Kasoori methi (Dried fenugreek leaves) lightly crushed between your plam
- 1 tablespoon Butter
- 2-3 tablespoons Heavy whipping cream or fresh cream or malai
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.
Then 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.
Then add red chili powder and coriander powder. Mix well and cook for a minute.
Then add prepared cashew nut paste. Mix well and cook for a minute with stirring constantly.
Then add water. Mix well and let it simmer on low for 4-5 minutes.
Then 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. Mix gently and cook for 2-3 minutes.
Add butter and let it melt.
Add heavy cream. Mix well
turn off the stove.
Calories: 413kcal | Carbohydrates: 11g | Protein: 14.3g | Fat: 35.1g | Saturated Fat: 6.5g | Cholesterol: 24mg | Sodium: 452mg | Potassium: 300mg | Fiber: 2.1g | Sugar: 3.9g
*Nutrition information is a rough estimate for 1 serving
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