Paneer Lababdar Recipe | How to make paneer lababdar

Ingredients

• Ingredients for curry paste 1 big roughly chopped onion
• 12-15 cashew nuts
• 2 medium-sized roughly chopped tomato
• 2 red chilies (optional)
• 1-inch cinnamon (dalchini)
• 3 cloves (Laung)
• 3-4 black pepper
• 3-4 garlic cloves
• 1-inch ginger
• Other Ingredients 1 cup paneer ( cottage cheese)
• 2-3 tablespoon cream
• 1 bay leaf (tejpatta)
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder( or as per your taste)
• 1 teaspoon coriander powder
• 1/4 teaspoon garam masala powder
• 3 teaspoon butter
• 1/2 teaspoon sugar
• 1/2 teaspoon Kasuri methi

Instructions

1. 1

   How to make Curry Paste Firstly, in a pan add 2 cups of water along with 2 medium-sized roughly chopped tomato, 12-15 cashews, 2 red chilies, 4 cloves, 2-3 black paper, and 1-inch cinnamon

2. 2

   Place this pan on medium-high flame and cook until tomato and cashews get soft. You can cover the pan with a lid for faster cooking

3. 3

   Meanwhile in another pan, heat 2 tablespoon oil and add roughly chopped onion and stir

4. 4

   Cook onion until soft and looks brown in color

5. 5

   When tomato and cashews get cooked, switch off the flame and let it cool down

6. 6

   Now in a mixer jar add cashew-tomato mixture along with its water, also add stir-fried onion, 1-inch ginger, and 4 garlic cloves

7. 7

   Grind all the ingredients and make a smooth paste

8. 8

   How to make Paneer Lababdar Heat the pan with 2 teaspoon butter

9. 9

   Add 1 cup paneer cubes and stir fry gently for 2-3 minutes

10. 10

    Remove the paneer from the pan and keep aside

11. 11

    Now in the same pan add 1 more teaspoon of butter along with bay leaf and add the curry paste

12. 12

    Continually stir to avoid sticking to the pan

13. 13

    Add 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon garam masala powder (optional), and 1 teaspoon coriander powder. Mix all the spices very well

14. 14

    Continuously stir the curry paste on medium-high flame until it releases its oil and looks dry

15. 15

    Add 1 cup water and stir very well. Adjust water consistency as per your preference

16. 16

    Add salt as per your taste

17. 17

    Bring it to boil. Now add paneer and stir well

18. 18

    Cover and cook for 5 minutes on low flame

19. 19

    Then add 2-3 tablespoon cream and crushed Kasuri methi and stir gently. Make sure that the flame should be lower when you add cream otherwise on high flame cream will curdle

20. 20

    Now add 1/2 teaspoon sugar. Stir and switch off the flame

21. 21

    Lastly, add chopped coriander leaves

22. 22

    And finally, the restaurant-style Paneer lababdar is ready to serve.