Paneer lababdar is a rich onion tomato based , restaurant style paneer gravy. I have come across this name in Kailash parbat menu card here in Singapore. They have Paneer tikka lababdar in their menu. As i planned to post paneer tikka masala soon, i thought i will try Paneer lababdar and post the recipe. I don’t know the exact recipe but i have noted down a recipe of a paneer gravy from a Cookery show which i watched in Delhi long time back during a holiday. Everyone at home loved the paneer gravy and we had it with peas pulao for a weekend lunch. You can serve this with roti|kulcha too. Though the recipe may look it has many steps but it is quite easy and worth trying too.
Preparation Time : 15 mins | Cooking Time : 35 Mins |Serves: 4-5
Paneer cubes 1 cup
Red chili 4-5
Cashew nuts 8
Tomato 1 big
Garlic 5 pods
Tomato puree 1/4 cup
Coriander powder 1/2 tsp
Jeera powder 1 tsp
Garam masala 1/4 tsp
Oil 1 tblsp
Fresh cream 2 tblsp
Kasoori methi 2 pinches
Salt as needed
- Break the red chili into two and take out the seeds.
- Soak the cashew nuts and red chili in hot water for 10 minutes.
- Grind this into a fine paste.
- Chop the tomatoes into big and peel the skin of the garlic. Cook this for 5 minutes in 1/2 cup of water. If you do not want to add tomato puree in the recipe, add one more tomato now.
- Chop the onions finely. In a pan add oil and cook the onions till they become nicely brown.
- Allow this to completely cool.
- Grind the roasted onions and the cooked tomato and garlic into a fine paste.
- In a pan add the ground paste and cook in a low flame. Do not keep the flame high as the gravy will splutter. Add the tomato puree.
- Cook this for a minutes and add the coriander powder, jeera powder and garam masala.
- Mix well and cook till the raw smell goes.
- Add the ground red chili and cashew paste now and cook for few minutes.
- Add the salt and add the paneer cubes.
- You can roast the paneer in a pan and add too.
- Add water to adjust the consistency. If you feel the gravy is bit spicy, add 1/2 tsp of sugar to the gravy.
- Add crushed kasoori methi to this.
- Add the fresh cream and mix well. Boil for 2 minutes and switch off the flame.
- Creamy, yummy paneer lababdar is ready to serve.
- Instead of grinding the red chili you can add red chili powder to the gravy, while adding the garam masala and other powders.
- Instead of adding cream in the last, you can add 1/4 cup of thick milk.