Paneer Lababdar Recipe | What is the Recipe of Paneer Lababdar
- 200 grams paneer cut into cubes
- 2 large tomatoes chopped roughly
- 10 cashews
- 1 teaspoon minced ginger garlic
- 1 big onion finely chopped
- 1 teaspoon chili powder
- ½ teaspoon coriander powder
- 2 tbsp fresh cream
- 1 teaspoon kasuri methi
- ½ teaspoon lemon juice
- 1 tbsp coriander leaves finely chopped
- Whole spices
- 1 bay leaf
- 2 cloves
- 1 black cardamom
- 2 green cardamom
Soak 10 cashews in ¼ cup hot water for 10 minutes.
Wash and roughly chop the tomatoes. Puree the tomato in a blender. grind the soaked cashews into smooth paste in the same jar.
Heat 2 tbsp butter or oil in a kadai. Once the oil is hot, add the whole spices. Saute for 2 minutes.
Add minced ginger garlic and saute well till the raw smell goes off.
Add finely chopped onion and saute till the onion changes color slightly.
Add the pureed tomato and cook well. Cook till the tomato puree thickens and leaves out oil.
Add coriander power and chili powder. Mix well.
Add ½ cup water and bring to a boil.
Add cashew paste and mix well. Season with salt. Add ½ cup more water and mix well. Simmer till gravy thickens and reaches required consistency.
Add fresh cream and simmer for 4-5 minutes. Do not let boil.
Add the paneer cubes and simmer for 2 more minutes. Add crushed kasuri methi and mix well.
Remove from flame. Add chopped coriander leaves, lemon juice and mix well gently without breaking the paneer cubes. Serve paneer lababdar hot with rice/roti.