Paneer Lababdar is a traditional Indian dish. This dish is cooked with Paneer(cottage cheese) in mild gravy.
|Paneer cut into triangle pieces||1 cup|
|Paneer Grated||1/4 cup|
|Julienne cut onion||1/2 cup|
|Roughly chopped tomatoes||1 cup|
|Garlic paste||1 teaspoon|
|Cinnamon stick||1 inch|
|Coriander powder||1 teaspoon|
|Garam Masala||1 teaspoon|
|Kasoori Methi||1 tablespoon|
|Kashmiri Mirch||1 teaspoon|
|Finely chopped Cilantro||1/4 cup|
Heat up a pan. Once the pan is fully hot add 1 tablespoon of oil and cardamon, cloves, cinnamon stick, and saute for a few seconds, and add onion, garlic, and saute.
Once the onion is soft add tomatoes and cashews and add 1/4 cup of water and cover the pan and let it cook for 4 minutes. Make sure cashews are mushy and soft.
Turn off heat and let the mixture cool down, once the mixture is cool, put all material in the grinder and make a fine paste.
Take a pan, turn the heat on medium and add 2 tablespoons of oil and 4 tablespoons of butter in it.
Once butter is melted, add ginger garlic paste and saute for a min. Add Kashmiri Mirch powder and saute a bit more.
Add the paste which you prepared in step 2 and saute it. You need to roast this mixture till oil separates out.
Now it's time to add other dry spices and mix them all together for few seconds. Add 1/2 cup of warm water into the mixture.
Let the mixture boil and then add grated paneer and mix well. Let the mixture cook for 2-3 minutes.
Add paneer pieces into the gravy and stir gravy but make sure paneer pieces shouldn't break. Add cream and let it cook for 4-5 minutes.
Once cooked, add honey and chopped cilantro and turn off the heat and Paneer Lababdar is ready to serve.
ServingServe hot Paneer Lababdar alongside Butter Naan. This is dish is mild spicy so everyone will enjoy it.