Paneer Lababdar :-

Paneer Lababdar is a very rich and delicious paneer based curry that tastes just amazing with some piping hot butter naans.

Paneer Lababdar

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

INSTRUCTIONS 

  • 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.

NOTES:-

Adjust the spices as per your taste.

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