paneer lababdar recipe | how to make restaurant style paneer lababdar with detailed video recipe. a popular north indian gravy recipe made with cottage cheese in creamy and rich tomato and onion gravy. it is mainly served with roti or naan for lunch and dinner which can also be extended to jeera rice. the recipe is very similar to paneer butter masala but made in a different way.
paneer lababdar recipe | how to make restaurant style paneer lababdar with step by step video recipe. north indian curries or gravies are known for their richness and creaminess. typically it is made with mix of vegetables and paneer tossed and cooked in cashew based tomato onion base. paneer lababdar recipe is one such north indian curry which has strong resemblance to paneer makhani.
- 1 tsp oil
- 1 tsp jeera
- 2-3 bay leaf
- 1 inch cinnamon stick
- 5-6 no. cloves
- 3-4 no. black peppers
- 2-3 green cardamom
- 3-4 onion chopped
- 1 slit green chilli
- 1 inch ginger
- 6-7 cloves garlic
- 7-8 cashews
- 3 tomatoes
- 3-4 kashmiri red chilli
- salt as per taste
- 300 ml water
- 2 tsp butter
- 1 tsp oil
- 1 tsp kasuri methi / dry fenugreek leaves
- 200 ml water
- ¼ tsp salt
- 400 gm cubes paneer / cottage cheese
- 100 gm paneer / cottage cheese, grated
- 2 tbsp cream / malai
- 1 tsp garam masala
- 1 tsp sugar
- 2 tbsp coriander, finely chopped
- in a pan take oil and add all khada masala and saute
after that add onion and cook until it turn to light brown colour.
- add cashew, kashmiri red chilli and tomatoes to it and cook for more 6-7 minutes until tomatoes cooked properly and becomes soft and mushy.
- let it cool down and grind it into smooth paste
- gravy is ready now in the same pan add oil and butter and after that add pureed gravy.
- add water to it and cook it
- add grated paneer to it and paneer cubes to it mix it
- add garam masala, sugar, and kasuri methi to it and cook for 4-5 minutes
- add cream to it to give it very rich and creamy flavour
- finally add coriander leaves to it and paneer lababdar is ready to serve with naan, roti paratha or even jeera rice.