Paneer Lababdar is commonly found in all restaurant menus. Ideally this is made with a smooth gravy, just like our makhani gravy. But this time i decided to twist it a bit. Used chunky base for gravy & it turned out just perfect.
Recipe Tags
Veg
Medium
Dinner Party
Indian
Sauteeing
Main Dish
Breakfast and Brunch
Egg Free
Ingredients Serving: 4
250gms paneer, cut in 1 inch cubes
1 large onion, grated
1 medium tomato, grated
4 cloves garlic, finely chopped
1/2 inch ginger, finely chopped
2 green chillies, roughly chopped
1 tablespoon kashmiri red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1 teaspoon Kitchen king masala powder
1 teaspoon salt or as per taste
2 tablespoon oil
2 tablespoon butter
12-15 cashewnuts, roasted & powdered
1 tabespoon kasuri methi, roasted & crush with hands before adding
3 tablespoon fresh cream
WHOLE. SPICES
1 teaspoon cumin seeds
2 green cardamon
3-4 cloves
6-8 black peppercorns
2 bay leaves
Instructions
HEAT OIL & BUTTER IN A PAN. ADD THE PANEER PIECES & FRY THEM
ONCE THEY TURN GOLDER, REMOVE FROM PAN & KEEP ASIDE
TO THE SAME OIL ADD WHOLE SPICES. SAUTE FOR 30 SECONDS
NEXT ADD THE CHOPPED GINGER, GARLIC & CHILLIES. SAUTE FOR A MINUTE.
NOW ADD THE GRATED ONION & SAUTE THEM UNTIL THEY TURN GOLDEN BROWN
THEN ADD THE GRATED TOMATO
ADD RED CHILLI POWDER, SALT, TURMERIC & CORIANDER POWDER.
MIX THIS WELL & ALLOW THIS TO COOK TILL THE OIL/FAT STARTS TO LEAVE OIL/FATS
ONCE THE MASALA IS WELL BHUNOED, ADD CASHEW POWDER & ROAST FOR A MINUTE.
THEN ADD 1/4 CUP WATER
& CREAM. COOK FOR 2 MINUTES
NEXT ADD THE GARAM MASALA, KITCHEN KING MASALA,
1/4 CUP MILK & COOK FOR A MINUTE
ADD THE KASURI METHI
ADD THE FRIED PANEER PIECES. MIX EVERYTHING WELL
SIMMER FOR 3-4 MINUTES & IT'S READY TO BE SERVED
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