paneer lababdar recipe, restaurant style paneer lababdar recipe

paneer lababdar restaurant style recipe with step by step photos – easy to prepare restaurant style paneer lababdar.

paneer lababdar is a popular paneer gravy dish and can be found on the menu of many restaurants. this recipe is more punjabi style than mughlai style with the use of onions, tomatoes, cashews and spices.

the gravy is creamy, mildly tangy and faintly sweet. being somewhat rich, this dish is good enough to be made on festive or special occasions.

paneer labadar goes very well with rotis, naans or chapatis. also this creamy gravy can be served with jeera rice or vegetable pulao.

step by step restaurant style paneer lababdar recipe:

1. take 1.5 cups chopped tomatoes, 10 to 12 cashews, ½ inch chopped ginger, 2 to 3 garlic (chopped), 1 green cardamom, 2 cloves and ½ cup water in a small pan. use tomatoes which are not too tangy or sour.

2. switch on flame and simmer this mixture on a low flame.

3. cook till the tomatoes are softened. if the water dries up and the tomatoes are not softened, then add about 2 to 3 tbsp water and continue to cook. when i cooked, almost all the water was evaporated.

4. allow this mixture to become warm or cool completely and add to a grinder or blender jar.

5. grind to a smooth paste. there should not be any cashews or tomato chunks in the paste. you may add some water if required while grinding. keep this ground tomato-cashew-spices paste aside.

6. heat 2 tbsp butter in pan or kadai/wok.

7. add 1 tej patta and saute for a couple of seconds.

8. add ½ cup finely chopped onions.

9. stir well.

10. then continue to saute as well as stir and cook till the onions become light golden or golden.

11. then add the tomato-cashew-spices paste. the mixture will splutter if there is water in it, so be careful.

12. stir very well.

13. add ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp red chili powder.

14. stir and saute this masala. you will see the masala clumping and gathering around itself.

15. saute till you see fat leaving the sides of the masala paste.

16. then add 1 cup water.

17. stir very well.

18. add 1 or 2 slit green chilies.

19. stir and allow the gravy to come to a simmer.

20. then season with salt.

21. add sugar. i added ½ tsp of sugar but you can add as per your taste.

21. add 200 grams paneer which have been cut into cubes or squares. also add 2 tbsp grated paneer. here i used fresh homemade paneer. if using frozen paneer, then keep it in warm water for some minutes and then slice as well as grate.

22. stir and simmer the gravy for about a minute.

23. then sprinkle 1 tsp kasuri methi which has been crushed along with ¼ tsp garam masala powder. stir very well again and simmer for a minute.

24. add ¼ cup low fat cream.

25. switch off the flame & stir very well. you can also add 1 tbsp butter at this step or dot the gravy with butter while serving. this is optional.

26. garnish paneer lababdar with chopped coriander leaves and ginger julienne. serve paneer lababdar with chapatis, tandoori rotis or naan. paneer lababdar also goes well with jeera rice or veg pulao.

if you are looking for more paneer recipes then do check paneer makhani, paneer korma, paneer butter masala, paneer 65, kadai paneer gravy and chole paneer recipe.

restaurant style paneer lababdar recipe below:

paneer lababdar recipe

paneer lababdar recipe - easy to prepare restaurant style gravy of paneer lababdar.

AUTHOR: dassana

RECIPE TYPE: curry

CUISINE: north indian, punjabi

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the tomato-cashew paste:

• 250 grams ripe red tomatoes, 1.5 cup chopped tomatoes
• 100 grams onion, ½ cup finely chopped onions
• 10 to 12 cashews/kaju
• ½ inch ginger/adrak, chopped
• 2 to 3 garlic/lahsun, chopped
• ½ cup water
• 1 green cardamom/chotti elachi
• 2 cloves/lavang

remaining ingredients:

• 200 grams paneer/cottage cheese
• 2 tbsp grated paneer
• 1 tej patta or indian bay leaf
• 1 or 2 green chilies, slit
• ½ tsp cumin powder/jeera
• ½ tsp coriander powder/dhania powder
• ½ tsp red chili powder/lal mirch powder or deghi mirch or kashmiri red chili powder
• ¼ tsp garam masala powder
• ¼ cup low fat cream, 25% to 35% fat
• 1 tsp kasuri methi/dry fenugreek leaves, crushed
• 2 tbsp butter
• 1 tbsp butter to be added later (optional)
• ¼ to ½ tsp sugar or add as required
• 1 or 1.25 cups water
• salt as required

for garnish:

• 1 tbsp chopped coriander leaves
• ½ inch ginger, julienne

INSTRUCTIONS

preparing tomato-cashew-spices paste:

1. take 1.5 cups chopped tomatoes, 10 to 12 cashews, ½ inch chopped ginger, 2 to 3 garlic (chopped), 1 green cardamom, 2 cloves and ½ cup water in a small pan. use tomatoes which are not too tangy or sour.
2. switch on flame and simmer this mixture on a low flame.
3. cook till the tomatoes are softened. if the water dries up and the tomatoes are not softened, then add about 2 to 3 tbsp water and continue to cook.
4. allow this mixture to become warm or cool completely and add to a grinder or blender jar.
5. grind to a smooth paste without any cahsews or tomato chunks or pieces. you may add some water if required while grinding. keep this ground tomato-cashew-spices paste aside.

preparing paneer lababdar gravy:

1. heat 2 tbsp butter in pan or kadai/wok.
2. add 1 tej patta and saute for a couple of seconds.
3. add ½ cup finely chopped onions. stir well.
4. then continue to saute as well as stir and cook till the onions become light golden or golden.
5. then add the tomato-cashew-spices paste. the mixture will splutter if there is water in it, so be careful. stir very well.
6. add ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp red chili powder.
7. stir and saute this masala. you will see the masala clumping and gathering around itself.
8. saute till you see fat leaving the sides of the masala paste.
9. then add 1 cup water. stir very well.
10. add 1 or 2 slit green chilies.
11. stir and allow the gravy to come to a simmer.
12. then season with salt and sugar.
13. add 200 grams paneer which have been cubed. also add 2 tbsp grated paneer.
14. stir and simmer the gravy for about a minute.
15. then sprinkle 1 tsp kasuri methi which has been crushed along with ¼ tsp garam masala. stir very well again and simmer for a minute
16. lastly add 2 tbsp low fat cream. switch off the flame & stir very well. you can also add 1 tbsp butter at this step. this is optional.
17. garnish paneer lababdar with chopped coriander leaves and ginger julienne. serve with chapatis, tandoori rotis or naan. paneer lababdar also goes well with jeera rice or veg pulao.

3.2.2925

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