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Paneer Lababdar

 

A rich, creamy flavourful tomato based panned gravy , an north indian delicacy tjat goes well with naan and roti..

Paneer Lababdar

Paneer Lababdar Recipe by Asheera Haja
Cuisine indian

Ingredients

Instructions

  1. METHOD
  2. Cut paneer into 1-inch cubes. Grind soaked cashew nuts, small piece of cinnamon and green cardamom with 2-tablespoons water into smooth paste.
  3. Heat butter or oil in a kadai (or pan) over medium flame. Add chopped onion and bay leaf and saute until onion becomes light brown. Add ginger, garlic and green chilies and saute for approx. 1-minute.
  4. Add chopped tomatoes and cook over medium flame until oil starts to separate and tomatoes turn tender.
  5. Takeaway kadai from the stove. discard bay leaf from kadai. Let mixture cool for 5-minutes at room temperature. Transfer all contents to mixer-grinder jar, grind or blend into a smooth puree and transfer to a same kadai.
  6. Add cashew nuts paste, red chili powder, garam masala, coriander powder, turmeric powder, sugar and salt.
  7. Stir and cook for 3-minutes.
  8. Add 3/4 cup water and bring it to boil. Reduce flame to low and cook for 3-minutes.
  9. Add paneer cubes and kasuri methi.
  10. Cook for 3-minutes or until curry starts to thicken. Stir in between occasionally to prevent sticking.
  11. Turn off flame and transfer prepared curry to a serving bowl. Garnish it with coriander leaves and serve.
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