Paneer Lababdar Recipe | Restaurant Style Paneer Lababdar Recipe | Jayashree Recipes

 PANEER LABABDAR RECIPE | 

JAYASHREE RECIPES

Paneer lababdar is a rich, creamy and authentic North Indian curry made with lots of paneer and onion tomato cashew paste. Paneer Lababdar is sweet and slightly spicy curry, but its very flavorful and tasty recipe. If you are a vegetarian, must try this recipe. It goes well with Chapathi, roti, naan or parathas. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR PANEER LABABDAR

Coarse : Side Dish for Chapathi/Naan

Cuisine : North Indian

Author : Jayashree

Prep Time : 10 min

Cook Time : 30 min

Total Time : 40 min

INGREDIENTS

To Grind

• 1 tbsp oil
• 1/2 tsp cumin seeds
• 2 bay leaf
• 1 inch cinnamon stick
• 4 cloves
• 2 green cardamom
• 5-8 pepper corn
• 4 garlic
• 1 inch ginger - chopped
• 3 green chilli
• 1 onion - thinly sliced
• 2 tbsp cashews
• 3 medium sized tomatoes - chopped
• 5 kashmiri red chilli
• salt to taste
• 1/4 cup water

For Lababdar

• 2 tsp ghee
• 1 tbsp oil
• 1 tsp ginger - chopped
• 1.5 cup water
• salt to taste
• 1/2 cup paneer - grated
• 1 cup paneer cubes
• 1 tsp garam masala
• 1 tsp Garam Masala
• 1/2 tsp sugar
• 1 tsp fresh cream
• 1/4 cup coriander leaves - chopped

METHOD

• heat oil in a pan, add cumin seeds, bay leaf, cloves, cinnamon stick, pepper corn dn green cardamom
• sauce the spices for a minute
• add garlic, ginger, green chilli and thinly sliced onion
• saute well and cook the onions until light brown
• add chopped tomatoes and cashews
• saute well until it looks mushy
• add Kashmiri red chilli, salt and 1/4 cup water
• mix well
• cover with lid and cook for 5-7 minutes in low medium flame
• once onion, tomato and red chilies are cooked well, switch off the flame
• cool down the mixture completely
• grind to a smooth paste and keep aside
• in the same pan, heat oil and ghee
• temper with chopped ginger and saute for few seconds
• now add onion tomato paste and salt, followed by 1.5 cup water
• mix well and adjust the consistency of the gravy
• cover with lid and cook for another 7-8 minutes or until the oil starts to separate
• add grated paneer along with paneer cubes
• mix well without breaking the paneer cubes
• cover and cook for 3-4 minutes
• add Garam Masala powder, sugar and fresh cream
• mix well and switch off the flame
• garnish with chopped coriander leaves
• serve with chapathi or naan

NOTES

• adjust spice level according to your taste
• use fresh paneer for better taste and results
• if you don't have fresh cream, skip it or else can replace with cashew paste