Full recipe for Paneer lababdar
Prep time: 15 mins
Cooking time: 30 mins
Serves: 4
For Tomato onion gravy
Ingredients:
• Oil 1 tbsp
• Cumin seeds (Jeera) 1 tsp
• Bay leaf 1-2 nos.
• Cinnamon stick 1 inch
• Cloves 5-6 nos.
• Green cardamom 2-3 nos.
• Black pepper corns 3-4 nos.
• Onion 3 medium size (sliced)
• Green chillies 1-2 nos. (chopped)
• Ginger 1 inch (julienne)
• Garlic cloves 6-7 nos.
• Cashew nuts 7-8 nos.
• Melon seeds 1 tbsp
• Tomatoes 4-5 medium size (chopped)
• Whole Kashmiri red chili 4-5 nos.
• Salt to taste
• Water 300 ml
Method:
• Heat oil in a wok, add the whole spices and sauté them for a minute.
• Add onions, green chillies, ginger and garlic cloves, cook until onions are light brown.
• Add cashew, melon seeds, tomatoes, whole Kashmiri red chili and salt to taste, cook for 4-5 minutes and add water and cover and cook further for 8-10 minutes.
• Cool down the mixture and grind them into fine paste.
For making paneer lababdar
Ingredients:
• Oil 1 tsp + butter 2 tbsp
• Ginger 1 tbsp (julienne)
• Tomato onion gravy
• Water 200 ml
• Paneer 100 gm (grated)
• Paneer 400 gm (cubes)
• Sugar 1 tsp
• Garam masala 1 tsp
• Fresh cream 1 tbsp
• Salt to taste
• Fresh coriander 1 tbsp
Method:
• Heat oil and butter in a wok, add ginger and sauté for a minute, add the freshly prepared tomato onion gravy.
• Add water to adjust the consistency, cover and cook for 7-8 minutes.
• Add grated paneer along with paneer cubes. Mix well without breaking the delicate paneer cubes and cook for 3-4 minutes.
• Add garam masala, kasuri methi, fresh cream, salt and fresh coriander, mix well and serve hot with roti or paratha.
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