Paneer Lababdar is a very rich and delicious paneer based curry that tastes just amazing with some piping hot butter naans.
When it comes to dinner plans I always opt for easy dal, lentils or simple gravy based curries. Once or twice in a week, it has to be paneer curry either palak paneer , matar paneer.
I do love to make protein-rich dishes for dinner and simple vegetable sabzi or dry curries for our lunch. This way I try to make a balanced meal for the family, however sometimes it is difficult to follow this regime. Those days simple one-pot rice or pasta dishes comes to rescue.
INGREDIENTS OF Paneer Lababdar :-
- 300 gm paneer, cut in cubes
- 1/4 cup paneer, grated
- 2 onions, finely chopped
- 1/4 cup milk cream
- 1 teaspoon turmeric powder
- 1 teaspoon deggi mirch powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi
- salt to taste
- 2 tablespoon butter
- 2 talespoon oil
- 1 tablespoon coriander leaves, chopped
- 2 bay leaves
To grind in a paste:-
- 4 tomatoes, chopped
- 2 green chillies
- 2 onions, chopped
- 2″ ginger piece
- 4-5 garlic cloves
- 15-20 cashew nuts
- 2-4 cardamoms
- In a saucepan add all the ingredients to grind and cook for 10-12 minutes on medium heat.
- Once cooled make a smooth paste in the grinder and set aside.
- In another pan add butter and oil and cook on low to medium heat.
- Add bay leaves and chopped onions and cook until onions are brown and cooked.
- Now add in turmeric, coriander, deggi mirch, salt, and garam masala and stir nicely.
- Add in the prepared paste and cook until oil separates from the gravy.
- Finally add 2 cups of water, milk cream, and kasuri methi. Cook covered for 10 minutes.
- Remove the lid and add crumbled paneer and paneer cubes. Turn off the heat and add coriander leaves.
- Serve with naan or paratha bread.
Adjust the spices as per your taste.