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Paneer Lababdar Recipe

क्रीमी ग्रेवी वाली खास करी पनीर लबाबदार । Paneer Lababdar Recipe without Onion and Garlic

 

It is a fact that we Indians can’t deny, paneer recipes are always perfect for any type of occasion and celebration. With available variants of paneer recipes, today we are going to prepare Paneer Lababdar. It has a rich and creamy flavor that once tasted can’t be forgotten easily.

Follow the steps below along with the images to prepare delicious paneer lababdar.

Directions:

1. Cut 3-tomatoes, 1-green chili, and ½ inch ginger baton into big pieces.

2. Heat 1 tbsp of oil in a pan.

3. Add 1 tsp of cumin seeds, 1-inch cinnamon stick, 2-cardamoms, 3-cloves, 6-7 black pepper to the pan, and roast briefly.

4. Add the chopped tomatoes, green chili, ginger, and 10-chopped cashews to the pan.

 

5. Add 2 tbsp of melon seeds, ¼ cup of water, and mix well.

6. Cover and cook the ingredients over medium flame until the tomatoes become firm.

7. Allow the masala to cool down a bit and blend them into a paste.

8. Heat a pan and add 2 tbsp of butter.

9. Add 1 tsp of chopped ginger, 1 tbsp of dry fenugreek, ½ tsp of turmeric powder, and 1 tsp of coriander powder and roast briefly.

10. Add blend masala, 1.5 tsp of Kashmiri red chili to the pan and mix well.

11.  Add ¼ cup fresh Malai to the masala and mix well.

12. Grate 50 grams of paneer and add to the gravy.

13. Add less than 1 tsp of salt and cook the gravy over low-medium heat for 5 minutes.

14. Meanwhile, cube  200 grams of paneer.

15. Add a little more than ½ cup of water and 2 tbsp of green coriander to the gravy.

16. Add paneer cubes to the gravy and cook the sabzi for 5 minutes.

17. Add ½ tsp sugar to the gravy and cook for 2-more minutes over medium heat.

18. Garnish the sabzi with cream and green coriander leaves.

 

Paneer Lababdar Recipe
Author: 
Recipe type: Paneer recipe
Cuisine: Indian
 
Paneer recipes are always perfect for any type of occasion and celebration. Today we are going to prepare Paneer Lababdar.
Ingredients
  • Tomato - 3
  • Green Chilli - 1
  • Ginger - ½ inch
  • Oil - 1 tbsp
  • Cumin Seeds - 1 tsp
  • Cinnamon - 1-inch stick
  • Cardamom - 2
  • Cloves - 3
  • Black Pepper - 6-7
  • Cashews - 10
  • Melon Seeds - 2 tbsp
  • Butter - 2 tbsp
  • Ginger - 1 tsp, chopped
  • Dry Fenugreek Leaves - 1 tbsp
  • Turmeric Powder - ½ tsp
  • Coriander Powder - 1 tsp
  • Red Chilli Powder - 1.5 tsp
  • Milk Cream - ¼ Cup
  • Paneer - 50 grams, grated
  • Salt - a little less than 1 tsp
  • Paneer - 200 grams, cubed
  • Fresh Coriander - 2 tbsp
  • Sugar - ½ tsp
  • Cream - 1 tsp
Instructions
  1. Cut 3-tomatoes, 1-green chili, and ½ inch ginger baton into big pieces.
  2. Heat 1 tbsp of oil in a pan.
  3. Add 1 tsp of cumin seeds, 1-inch cinnamon stick, 2-cardamoms, 3-cloves, 6-7 black pepper to the pan, and roast briefly.
  4. Add the chopped tomatoes, green chili, ginger, and 10-chopped cashews to the pan.
  5. Add 2 tbsp of melon seeds, ¼ cup of water, and mix well.
  6. Cover and cook the ingredients over medium flame until the tomatoes become firm.
  7. Allow the masala to cool down a bit and blend them into a paste.
  8. Heat a pan and add 2 tbsp of butter.
  9. Add 1 tsp of chopped ginger, 1 tbsp of dry fenugreek, ½ tsp of turmeric powder, and 1 tsp of coriander powder and roast briefly.
  10. Add blend masala, 1.5 tsp of Kashmiri red chili to the pan and mix well.
  11. Add ¼ cup fresh Malai to the masala and mix well.
  12. Grate 50 grams of paneer and add to the gravy.
  13. Add less than 1 tsp of salt and cook the gravy over low-medium heat for 5 minutes.
  14. Meanwhile, cube 200 grams of paneer.
  15. Add a little more than ½ cup of water and 2 tbsp of green coriander to the gravy.
  16. Add paneer cubes to the gravy and cook the sabzi for 5 minutes.
  17. Add ½ tsp sugar to the gravy and cook for 2-more minutes over medium heat.
  18. Garnish the sabzi with cream and green coriander leaves.

 

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