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Paneer Lababdar – Paneer Recipes
July 14, 2020
Paneer Dishes
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Paneer Lababdar is a creamy, delicious paneer recipe which is quite different from the usual Paneer Butter Masala. I came to know about this recipe from a friend. We all really loved it. It is easy to make. No complicated steps, just a few tweaks here and there from the usual paneer gravy and this results in an unique taste. The addition of scrambled paneer does the magic. Goes well with roti, naan & pulao varieties. Do check out the video..
Here is the video..
Now to the recipe..[Preparation Time-10 mins : Cooking Time- 30 mins]
Paneer Lababdar Ingredients :
- Paneer – 2 cups (cubed)
- Scrambled paneer – 1/4 cup
- Onion – 2
- Tomato – 3
- Green Chilli – 1
- Garlic – 2
- Ginger – 1 inch piece
- Cardamom – 1
- Cloves – 2
- Cashews – 10 to 12
- Butter – 2 tbsp
- Bay leaf – 1
- Salt – as needed
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Coriander leaves – few
Method:
- Take chopped tomatoes, ginger, garlic, cardamom, cloves & cashews and add it to boiling water. Cook until tomatoes are mushy. Strain it with a strainer (reserve the water, do not throw it).
- Cool it completely and take it in a mixer. Grind into a smooth paste. Keep it aside. Heat a pan with butter.
- Add the bay leaf. Once u get a nice aroma, add chopped onion & 1 slit green chilli. Saute till the onions change colour. Now add the ground paste to it, followed by salt, chilli powder, turmeric powder & coriander powder.
- Mix well and saute in medium flame for about 5-6 mins or until oil oozes out. Once oil oozes out add the reserved water. Mix well.
- Let it come to a boil. Add cubed paneer & scrambled paneer. Mix well and cook for a few mins. The gravy will thicken. Finally add coriander leaves and switch off.
Paneer Lababdar is ready!
Serve hot with roti or naan or Pulao varieties.
Tips:
- Adding scrambled paneer adds an unique taste. Do not skip it.
- U can add fresh cream before switching off for extra taste.
- Use oil instead of butter if u prefer.
– By Sundari Nathan
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