wellhealthorganic.com Paneer Lababdar: Paneer Lababdar is a renowned paneer delicacy frequently featured on the menus of numerous Indian eateries. There are several methods to prepare this opulent dish.
My rendition of the Paneer Lababdar recipe leans towards the Punjabi style rather than the Mughlai style, accentuated by the inclusion of onions, tomatoes, cashews, and a blend of spices. Unlike some versions, this recipe doesn’t rely heavily on an abundance of nuts, dried fruits, or seeds. Cashews are the sole nuts incorporated into the recipe.
Paneer Lababdar is an indulgent dish ideal for special occasions or festival celebrations. Its opulence, creaminess, and delectable flavors are sure to impress every time, making it a perfect choice for festive or celebratory gatherings.
The gravy for Paneer Lababdar is crafted from a blend of spiced tomato and cashew paste, sautéed with onions, additional spices, and herbs. It boasts a delightful tanginess and a rich flavor profile. The addition of sugar and cream lends the dish a creamy texture and a subtle sweetness.
Paneer Lababdar is a straightforward, restaurant-style curry featuring paneer (cottage cheese cubes) in a creamy, mildly tangy, and delicately sweet gravy. This vegetarian recipe is naturally gluten-free.
Paneer Lababdar
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Cuisine: North Indian, Punjabi
- Course: Main Course
- Diet: Gluten-Free, Vegetarian
- Difficulty Level: Moderate
Ingredients:
For Tomato-Cashew Paste:
- 1.5 cups chopped ripe and red tomatoes (about 250 grams)
- 10 to 12 cashews
- 1-inch piece of chopped ginger
- 2 to 3 medium-sized garlic cloves, chopped
- ½ cup water
- 1 green cardamom
- 2 cloves
Additional Ingredients:
- 2 tablespoons butter
- 1 Indian bay leaf (tej patta)
- ½ cup finely chopped onions (approximately 100 grams)
- ½ teaspoon ground cumin (cumin powder)
- ½ teaspoon ground coriander (coriander powder)
- ½ teaspoon red chili powder, Kashmiri red chili powder, or cayenne pepper
- 1 or 1.25 cups water, as needed
- 1 or 2 green chilies or serrano peppers, slit
- Salt, to taste
- ¼ to ½ teaspoon sugar, to taste
- 200 grams paneer (cottage cheese)
- 2 tablespoons grated paneer
- ¼ teaspoon garam masala
- 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
- ¼ cup low-fat cream or 1 to 2 tablespoons heavy whipping cream
- 1 tablespoon butter (optional)
For Garnish:
- 1 tablespoon chopped cilantro leaves (coriander leaves)
- 1-inch piece of ginger, julienned
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Instructions:
Preparing Tomato-Cashew Paste:
- In a small pan, combine chopped tomatoes, cashews, chopped ginger and garlic, green cardamom, cloves, and water.
- Simmer the mixture over low heat until the tomatoes are softened. If needed, add 2 to 3 tablespoons of water to prevent the mixture from drying out.
- Allow the mixture to cool slightly, then transfer it to a grinder or blender.
- Grind into a smooth paste, ensuring there are no cashew or tomato chunks. Add water if necessary while grinding. Set aside the ground tomato-cashew-spices paste.
Sautéing Onions and Tomato-Cashew Paste:
- Heat butter in a pan or kadai. Add the Indian bay leaf and sauté briefly.
- Add finely chopped onions and sauté until they turn light golden or golden brown.
- Next, add the tomato-cashew-spices paste. Be cautious as it may splutter due to any remaining water. Stir well.
- Incorporate ground cumin, coriander powder, and red chili powder. Sauté the masala until it thickens and the fat starts to separate.
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Making Paneer Lababdar:
- Add water and mix well.
- Introduce the slit green chilies and let the gravy simmer.
- Season with salt and sugar according to taste.
- Add paneer cubes and grated paneer, gently combining them with the gravy.
- Sprinkle crushed kasuri methi and garam masala, stirring well.
- Finish by adding low-fat cream or heavy whipping cream. Optionally, add butter and combine thoroughly.
- Garnish the Paneer Lababdar with chopped cilantro leaves and julienned ginger. Serve with chapati, tandoori roti, naan, cumin rice, or veg pulao.