Paneer Lababdar Recipe: Protein-rich, low-fat, soft, and silky paneer cubes are cooked in a spicy tomato and fresh cream gravy to create a delicious paneer lababdar. The butter-sautéed onions and various spices, cooked in a tangy tomato gravy, complement the taste of paneer, making it one of the best curry recipes ever. Serve it with onion paratha or aloo paratha and a glass of sweet lassi for a complete Punjabi food experience.
Paneer Lababdar Recipe Ingredients:
- 250 gms Paneer (cottage cheese)
- 3 medium Tomatoes, finely chopped
- 10 Cashew Nuts, soaked in water for 15-20 minutes
- 1 Green Cardamom
- 1 small piece of Cinnamon Stick
- 2-3 Green Chilies, seeded and chopped
- 1 medium Onion, finely chopped
- 1 teaspoon finely chopped Ginger
- 5 Garlic Cloves, finely chopped
- 1/2 piece of Bay Leaf
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chili Powder
- 1/4 teaspoon Garam Masala Powder
- 2 teaspoons Coriander Powder
- 1-2 teaspoons Kasuri Methi
- 3 tablespoons Cooking Oil or Butter
- 2 tablespoons + 3/4 cup Water
- Salt to taste
- 2 tablespoons finely chopped Coriander Leaves, for garnishing
Paneer Lababdar Recipe Directions:
- Cut paneer into 1-inch cubes. Grind soaked cashew nuts, a small piece of cinnamon, and green cardamom with 2 tablespoons of water into a smooth paste.
- Heat butter or oil in a kadai (or pan) over medium flame. Add chopped onion and bay leaf and sauté until the onion becomes light brown. Add ginger, garlic, and green chilies and sauté for approximately 1 minute.
- Add chopped tomatoes and cook over medium flame until the oil starts to separate and tomatoes turn tender, around 3-4 minutes.
- Remove the kadai from the stove. Take out and discard the bay leaf from the kadai. Let the mixture cool for 5 minutes at room temperature. Transfer all contents to a mixer-grinder jar, grind or blend into a smooth puree, and transfer it to the same kadai.
- Add cashew nuts paste, red chili powder, garam masala, coriander powder, turmeric powder, and salt.
- Stir and cook for 3 minutes.
- Add 3/4 cup water and bring it to a boil. Reduce the flame to low and cook for 3 minutes.
- Add paneer cubes and kasuri methi.
- Cook for 3 minutes or until the curry starts to thicken. Stir occasionally to prevent sticking.
- Turn off the flame and transfer the prepared curry to a serving bowl. Garnish it with coriander leaves and serve.
Paneer Lababdar Recipe Tips and Variations:
- To give an extra creamy texture and taste to the paneer gravy, add 1/4 cup fresh cream in step 8.
Taste: Spicy and creamy
Serving Ideas: Serve it as the main curry dish for lunch or dinner with chapati or butter naan. It also pairs well with steamed rice and papad.
Conclusion
Paneer Lababdar Recipe is a delicious and creamy Indian curry that is easy to make at home. With the right combination of spices and ingredients, you can create a flavorful dish that will impress your family and friends. Whether you serve it with bread, rice, or on its own, paneer lababdar is sure to be a hit at any meal.
FAQs about Paneer Lababdar Recipe
What is paneer lababdar?
Paneer lababdar is a popular Indian dish made with soft and silky paneer cubes cooked in a spicy tomato and fresh cream gravy. It is flavored with various spices and often served as a main curry dish in Indian cuisine.
How do I make paneer lababdar creamy?
To make paneer lababdar creamy, you can add some fresh cream to the gravy during the cooking process. This will enhance the texture and taste of the dish, giving it a rich and creamy consistency.
Can I use tofu instead of paneer in paneer lababdar?
Yes, you can substitute tofu for paneer in paneer lababdar if you prefer a vegan version of the dish. Tofu will provide a similar texture and absorb the flavors of the gravy well, making it a suitable alternative.
What are some serving suggestions for paneer lababdar?
Paneer lababdar pairs well with various Indian breads such as naan, roti, or paratha. It also goes well with steamed rice or jeera rice. For a complete meal, you can serve it with some salad or raita on the side.
How long does paneer lababdar last in the refrigerator?
Paneer lababdar can be stored in the refrigerator for up to 2-3 days when stored in an airtight container. Reheat it gently on the stovetop or in the microwave before serving.
