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Paneer Lababdar

Paneer Lababdar is a popular Indian Curries
Author :
Category :
Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Saute
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

Paneer, cut in cubes - 200 gms

Cashew - 1/4 cup

Onion, chopped - 2

Tomato, chopped - 2

Ginger Garlic paste - 1 tsp

Green chilli, finely chopped - 1

Turmeric powder - 1/4 tsp

Coriander powder - 3/4 tsp

Cumin powder - 1 tsp

Garam Masala - 1 tsp

Kitchen King masala powder - 1 tsp

Chilli powder - 1/4 tsp

Cumin seed- 1/2 tsp

Salt to taste

Oil for cooking

Method

  1. Take the cubed paneer and immerse them in a bowl of warm water.
  2. This process will keep the paneer cubes soft.
  3. Heat 1-2 tsp oil in kadai/pan. Add chopped onion and saute for 2-4 min.
  4. Blanch the tomatoes and peel the skin.
  5. Grind the onion and tomato together to make a paste.
  6. To make cashew paste just soak cashew in warm water for 15 mins and then grind it to smooth paste using little milk or water. Keep aside.
  7. Heat 2-3 tsp oil in kadai/pan and cumin seed. Once they start spluttering add ginger garlic paste and chopped green chilli. Cook for few sec.
  8. Add the onion-tomato paste, salt and all dry masala powder and cook for 4-5 mins or till oil starts separating.
  9. Add the cashew paste, mix well and let it cook for a couple of mins.
  10. Add more water to get the right consistency.
  11. Add the paneer cubes to the gravy and simmer for 2-3 mins.
  12. Add butter at last. Adding butter at the end will enhance the taste.
  13. Turn off the heat.
  14. Serve with Naan/paratha/rice/pulao.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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