So after posting a few regular recipes for the blog, here is a special one, for days like Sundays. Because Sunday is a perfect day for this special meal when the whole family sits together to have lunch.
Paneer Lababdar is a superbly delicious meal that goes well with both Naan or Pulao. You will be amazed how the people in your family will love it.
Follow the recipe of Paneer Lababdar with step by step instructions along with pictures.
Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Serving: 4
| Ingredients | Quantity |
| Paneer/ Indian Cottage cheese | 300 gram |
| Tomato | 5 medium size |
| Garlic cloves | 10 |
| Ginger | 1/2 inch piece |
| Cashew nuts | 1/4 cup |
| Cardamom green | 2 |
| Bay leaf | 1 |
| Onion | 2 |
| Red chilly flakes | 1/2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | to taste |
| Dry fenugreek leaves | 1/4 teaspoon |
| Vegetable oil | 1/4 cup |
| Grated paneer | 2 tablespoon |
Method:
1. Take one glass of water in a pan/wok and add chopped tomato, ginger, garlic cloves and cashew nuts. Cook it on medium flame for about 8-9 minutes or tomato is mushy and water is evaporated. Transfer the tomato mixture in a plate and cool it at room temperature. Add turmeric powder, garam masala powder and red chilly flakes in the tomato mixture.
2. Heat the non stick pan with 1 tablespoon oil and temper with cumin seeds, when it crackles add bay leaf, cardamom green and onion. Fry onions till they are translucent. Switch off the flame and let the onions mixture cools completely.
3. When tomato and onion mixture cools completely, add both the mixture in a grinder and grind it to make fine paste. You can add small amount of water while grinding to make fine and smooth paste.
4. In the same wok, add some more oil and add ground paste and salt. Cook the spice on medium heat till oil shows separately. Add fenugreek leaves.
5. Add triangle shaped paneer and 1 cup of water. Cook covered on medium flame for 2 minutes. Switch off the flame and add 2 tablespoon of grated paneer in the gravy. Mix it well. Delicious paneer Lababdar is ready to serve. Serve hot with naan, chapatti or pulav.
6. Enjoy!
Next: 20 Best Paneer Recipes You Should Try At least Once
Print Friendly Recipe
- Paneer/ Indian Cottage cheese 300 gram
- Tomato 5 medium size
- Garlic cloves 10
- Ginger 1/2 inch piece
- Cashew nuts 1/4 cup
- Cardamom green 2
- Bay leaf 1
- Onion 2
- Red chilly flakes 1/2 teaspoon
- Turmeric powder 1/2 teaspoon
- Garam masala powder 1/2 teaspoon
- Salt to taste
- Dry fenugreek leaves 1/4 teaspoon
- Vegetable oil 1/4 cup
- Grated paneer 2 tablespoon
- Take one glass of water in a pan/wok and add chopped tomato, ginger, garlic cloves and cashew nuts. Cook it on medium flame for about 8-9 minutes or tomato is mushy and water is evaporated.
- Transfer the tomato mixture in a plate and cool it at room temperature. Add turmeric powder, garam masala powder and red chilly flakes in the tomato mixture.
- Heat the non stick pan with 1 tablespoon oil and temper with cumin seeds, when it crackles add bay leaf, cardamom green and onion. Fry onions till they are translucent. Switch off the flame and let the onions mixture cools completely.
- When tomato and onion mixture cools completely, add both the mixture in a grinder and grind it to make fine paste. You can add small amount of water while grinding to make fine and smooth paste.
- In the same wok, add some more oil and add ground paste and salt. Cook the spice on medium heat till oil shows separately. Add fenugreek leaves.
- Add triangle shaped paneer and 1 cup of water. Cook covered on medium flame for 2 minutes. Switch off the flame and add 2 tablespoon of grated paneer in the gravy. Mix it well. Delicious paneer Lababdar is ready to serve. Serve hot with naan, chapatti or pulav.
