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Paneer Lababdar recipe ; Recipe for paneer lababdar

; Recipe for paneer lababdar

Ingredients for Paneer lababdar

Paneeer ( Indian cottage cheese )       300 gm

Onion                                                 1

Tomato                                               2

Ginger                                               1 inch

Garlic cloves                                     5 to 7

Cashews                                            5 to 7

Almonds                                            4

Melon seeds ( Maghaz )                   1 tbsp

Cinnamon stick                                 1 inch

Mace                                                 1/3 portion of a flower

Coriander powder                             3/4 tbsp

Turmeric powder                              1/2 tbsp

Red chilly powder                            1 tbsp

Garam masala powder                     1/2 tbsp

Butter                                             2 tbsp

Cooking oil                                     2 tbsp

Dry fenugreek leaves                      1/2 tbsp

How to make paneer lababdar

Turn on the flame, heat a pan and add oil add paneer fry it for 2-3 minutes medium flame. Once it is fried, take it out. Keep the fried paneer aside add butter/ oil into the same pan.( add garlic, ginger, cashew and almonds fry it for few seconds ) add melon seeds, ( optional ) mix it add onion and tomato fry it for 2-3 minutes on medium flame.

Add one cup of water stir it. Cover it and cook it for 3-4 minutes medium flame. Open the lid and stir it turn off the flame and let it cool down. Put it into a blending jar ( do not add water ) Close the lid and blend it. Blend it into smooth paste. Turn on the flame, heat a pan and add butter. ( You may use either butter or ghee ) 

Add cinnamon , dalchini stick and mace, javitri fry it for few seconds. Reduce the flame to low add turmeric powder and red chilly powder and red chilly powder add coriander powder and garam masala powder. Fry it a little on low flame. Add blended paste. Cook the masala till oil starts separating.

It will take 8-10 minutes approx add water ( 1.5 cup ) add salt stir it well ( increase the flame to medium- high ). Cook the curry for 8-10 minutes. Once the curry is cooked, add paneer. Add 1/4 cup of grated paneer mix it well. Cover it and cook it for 2-3 minutes low flame. Open the lid  and stir it turn off the flame.

Add dry fenugreek leaves add 1 tbsp of fresh cream ( optional ) You may add 1 tbsp of honey to enhance the taste. Cover it and leave it for 2-3 minutes. Open the lid and stir it. Take it out in a serving plate/ bowl. Garnish it with grated paneer and cream. Ready to serve with naan or kulcha.    

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