I am going to share another yummy restaurant style paneer recipe with you today. Paneer Lababdar is a rich creamy, mild tangy dish, which can be made on special occasions and get together at home.
The yummy Paneer Lababdar goes well with naan, chapati, steam rice, jeera rice etc.
Paneer is the best source of protein for all the vegetarians. The best part is paneer are low in fat and they are great for weight loss. It is good for the growth and development of bones. In addition to it, paneer helps to maintain good dental health and improves metabolism. It is great for pregnant ladies, the high protein value and fat gives good energy to fight with common pregnancy problems like tiredness and weakness.
How to sneak in nutrition
I have made use of home made paneer, you can easily prepare it at home. I used butter instead of cooking oil, this will make the dish more flavorful and buttery.
Ingredients
- 250 gms Paneer
- 1 Bay Leaf
- 10 nos Soaked Cashew Nuts (soak for 15 minutes in warm water)
- 1 Cardamom
- 1/2 inch Cinnamon Stick
- 2 chopped Green Chilies
- 1 finely chopped Large Onion
- 2 Roughly chopped Medium Tomatoes
- 2 teaspoons finely chopped Ginger
- 6 finely chopped Garlic Cloves
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chili Powder
- 1/4 teaspoon Garam Masala Powder
- 1/4 teaspoon Coriander Powder
- 3 tablespoons Butter
- 1/2 cup water
- Salt to taste
- Finely chopped Coriander Leaves
How To Make Paneer Lababdar
Soak the cashew nuts in warm water for 15 minutes and cut the paneer into cubes. Grid the soaked cashew nuts, cinnamon, and cardamon into a smooth paste.
Take a wok and add butter to it, add bay leaf, finely chopped onion, saute until golden in color. Add ginger, garlic and green chilies. Saute it for 2 minutes.
Add chopped tomatoes into the wok and cook in medium flame until the tomatoes turn mushy. It will take around 3-4 minute.
Discard the bay leaf, allow the mixture to cool at room temperature. Grind it into a smooth paste using the blender.
Transfer it into the same kadhai and add cashew paste, red chili, turmeric powder, garam masala, coriander powder, add salt to taste. Mix well.
Stir well and cook for 3-4 minutes in medium flame. Add 1/2 cup of water and cook in low flame for 2-3 minutes. Add paneer cubes to the mixture.
Cook until the curry starts to thicken, or oil begins to seperate. Switch off the flame.
Garnish with coriander leaves and serve with rotis or rice.
Enjoy!
- 250 gms Paneer
- 1 Bay Leaf
- 10 nos Soaked Cashew Nuts (soak for 15 minutes in warm water)
- 1 Cardamom
- ½ inch Cinnamon Stick
- 2 chopped Green Chilies
- 1 finely chopped Large Onion
- 2 Roughly chopped Medium Tomatoes
- 2 teaspoons finely chopped Ginger
- 6 finely chopped Garlic Cloves
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- ¼ teaspoon Garam Masala Powder
- ¼ teaspoon Coriander Powder
- 3 tablespoons Butter
- ½ cup water
- Salt to taste
- Finely chopped Coriander Leaves
- Soak the cashew nuts in warm water for 15 minutes and cut the paneer into cubes. Grid the soaked cashew nuts, cinnamon, and cardamon into a smooth paste.
- Take a wok and add butter to it, add bay leaf, finely chopped onion, saute until golden in color. Add ginger, garlic and green chilies. Saute it for 2 minutes.
- Add chopped tomatoes into the wok and cook in medium flame until the tomatoes turn mushy. It will take around 3-4 minute.
- Discard the bay leaf, allow the mixture to cool at room temperature. Grind it into a smooth paste using the blender.
- Transfer it into the same kadhai and add cashew paste, red chili, turmeric powder, garam masala, coriander powder, add salt to taste. Mix well.
- Stir well and cook for 3-4 minutes in medium flame. Add ½ cup of water and cook in low flame for 2-3 minutes. Add paneer cubes to the mixture.
- Cook until the curry starts to thicken, or oil begins to seperate. Switch off the flame.
- Garnish with coriander leaves and serve with rotis or rice.
- Enjoy!
