Paneer Lababdar: A Delicious Paneer Gravy Recipe

Ingredients

30 mins 3-4 servings

1. 6-8 Paneer Cubes

2. 5-6 Garlic cloves, roughly chopped

3. 1 Onion, roughly chopped

4. 1 small onion, finely chopped

5. 4-5 cashews, soaked

6. 1 tbsp Cumin seeds

7. 2 Tomatoes, roughly chopped

8. 1 Green chilli, chopped

9. 1-2 tsp ginger, grated

10. 1 1/2 tbsp Coriander powder

11. 1 Bay leaf

12. 1-2 tsp Butter (optional)

13. 3 tbsp Vegetable oil

14. 1-2 Laung

15. 1/4 tsp Less than cinnamon powder

16. 1 Black cardamom

17. 1-2 tsp Turmeric powder

18. 1-2 tsp Garam Masala

19. 1 tsp Red chilli powder

20. 1-2 tsp sugar

21. Water as required

22. Salt as per taste

23. 1 tsp Black pepper powder

24. Garnishing

25. As per requirement Fresh coriander leaves,. Chopped

Cooking Instructions

Step 1

Heat 1 tbsp of oil in pan on medium low flame. Add cumin seeds, roughly chopped Onion, Tomatoes, garlic cloves, soaked cashews, ginger, Laung, black cardamom and salt. Add 1/4 cup of water and Mix well. Cover it with lid and let it cook for 1-2 mins on low flame. Then turn off the flame and let it cool down.

Step 2

Cool this mixture completely. Then transfer this mixture to blender jar. Make a smooth puree.

Step 3

Now in a same pan. Heat 1-2 tbsp of oil. Then add bay leave and finely chopped onion. Sauté for a min. Then add puree and stir.

Step 4

Add all the spices, salt and mix everything well. Cover it with lid for 1 min on low flame.

Step 5

Then add 1/2 cup water (as required) to make the gravy. Then add butter, sugar and mix. Cook it for a min or two on low flame.

Step 6

Then add paneer cubes, coriander leaves and mix gently. Cover it with lid for at least 5 mins and turn off the flame.

Step 7

Garnish with some coriander leaves and grated paneer on top. Serve hot with naan, lachha Parantha, roti or plain rice.