Paneer Lababdar

Name: Paneer Lababdar
Total time: 2400 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 7 oz paneer (about 200 grams), cut into 1-inch pieces; 2 medium tomatoes, chopped, or 1 cup tomato puree; 2 tablespoons oil; 1 black cardamom pod; 2 green cardamom pods; 2 cloves; 1 small piece mace; 1/2 -inch piece cinnamon stick; 2 bay leaves; 1/2 cup finely chopped onion (about 75 grams); 1 -inch piece ginger, grated; 1 teaspoon garlic paste or grated garlic; 1 green chili, chopped; 1/2 teaspoon salt, or to taste; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 cup water (240 ml); 1/2 teaspoon garam masala; 1 teaspoon dried fenugreek leaves (kasuri methi), crushed; 1 teaspoon butter; 2 tablespoons heavy cream (about 30 ml); For cashew paste:; 2 tablespoons cashews (about 18 grams); 1/4 cup warm water (60 ml)

Sanchita Mittal @sm_thechef

Delhi

Paneer Lababdar is a popular restaurant-style dish. Paneer is cooked in a creamy, buttery, and spiced tomato gravy, making it incredibly delicious.

Sanchita Mittal @sm_thechef

Delhi

Paneer Lababdar is a popular restaurant-style dish. Paneer is cooked in a creamy, buttery, and spiced tomato gravy, making it incredibly delicious.

Saved

Ingredients

40 minutes

Serves 2 servings

7 ozpaneer (about 200 grams), cut into 1-inch pieces
2medium tomatoes, chopped, or 1 cup tomato puree
2 tablespoonsoil
1black cardamom pod
2green cardamom pods
2cloves
1small piece mace
1/2-inch piece cinnamon stick
2bay leaves
1/2 cupfinely chopped onion (about 75 grams)
1-inch piece ginger, grated
1 teaspoongarlic paste or grated garlic
1green chili, chopped
1/2 teaspoonsalt, or to taste
1 teaspoonred chili powder
1 teaspooncoriander powder
1 cupwater (240 ml)
1/2 teaspoongaram masala
1 teaspoondried fenugreek leaves (kasuri methi), crushed
1 teaspoonbutter
2 tablespoonsheavy cream (about 30 ml)
For cashew paste:
2 tablespoonscashews (about 18 grams)
1/4 cupwarm water (60 ml)

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Steps

40 minutes

1

Soak the cashews in a bowl of warm water for 15 minutes, then blend them with the tomatoes to make a smooth paste.
2

Heat oil in a skillet over medium heat and add the whole spices. Sauté for 30 seconds.
3

Add the chopped onions and salt. Sauté until the onions are soft and light pink.
4

Add the ginger and garlic. Sauté for 1 minute, stirring constantly.
5

Add the tomato puree, chopped green chili, and remaining salt. Mix well and cook.
6

When the oil starts to separate at the edges, add red chili powder, coriander powder, and water. Boil for 5 minutes.
7

Add garam masala and crushed dried fenugreek leaves.
8

Add the paneer pieces, mix gently, and cook for 2 minutes.
9

Add butter and heavy cream. Mix well.
10

Once it comes to a boil, turn off the heat. Garnish with cilantro and serve hot with roti, paratha, or naan.