Paneer lababdar | How to make Paneer lababdar

By Isha N Lalit  |  31st May 2017  |  
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  • Paneer lababdar, How to make Paneer lababdar
Paneer lababdarby Isha N Lalit
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

12

0





About Paneer lababdar Recipe

now make restaurant style rich gravy within your homes. The ingredients used are simple and easily available at our homes. Also the style of preparation will make it easier for you to prepare it for your dear ones on their spl occasions or on weekends.

Paneer lababdar, a deliciously finger licking recipe to treat your family and friends. This recipe of Paneer lababdar by Isha N Lalit will definitely help you in its preparation. The Paneer lababdar can be prepared within 15 minutes. The time taken for cooking Paneer lababdar is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Paneer lababdar step by step. The detailed explanation makes Paneer lababdar so simple and easy that even beginners can try it out. The recipe for Paneer lababdar can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Paneer lababdar from BetterButter.

Paneer lababdar

Ingredients to make Paneer lababdar

  • tomato- 4 big
  • Onions - 2 medium
  • kaju (cashew nuts) - 1 tbspn
  • magaj (melon seeds) -1 tbspn
  • Cumin seeds -1tsp
  • kashmiri red chilli powder- 1/2 tblspn
  • garam masala -1/2 tblspn
  • dhania powder -1/2 tblspn
  • Salt to taste
  • kasoori methi - 1 tblspn
  • cream -1 tblspn
  • oil - 2 tblspn
  • Water
  • paneer cubes -1/4 cup

How to make Paneer lababdar

  1. soak kaju, magaj in warm water
  2. roughly chop tomato and onions
  3. heat oil add onions saute,when transparent add tomato, soaked kaju magaj and cumin seeds and cook till it softens.
  4. when water evaporates, add salt, dhania powder, chilli powder, garam masala and cook till oil seperates.
  5. when cooked, cool it down completely and blend into paste with little water.
  6. till here you can prepare your gravy and keep it in fridge a day before or before your guests arrives. After this only short final step will be left.
  7. Now in a pan add gravy, add water according to your desired consistency, add paneer and adjust salt.
  8. after a boil add cream, kasoori methi mix well and switch off the flame.
  9. serve hot with lacchha paratha or naan or missi roti

My Tip:

can cut paneer into cubes, lengthwise or diagonal acc to your choice. Dnt add sugar to Lababdar it should not be sweet. If you want along with paneer can add sweetcorn or gajar or capsicum or babycorn for a change.

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