Name: Paneer Lababdar recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 200 grams Paneer cut into cubes; 2 medium or 1 cup Tomato pureed; 2 tablespoons Oil; 1 Black cardamom; 2 Green cardamoms; 2 Cloves; 1 blade mace(javitri); 1 bay leaf; 1 inch cinnamon stick; 1/2 cup Onion finely chopped; 1 teaspoon Ginger paste or freshly grated; 1 teaspoon Garlic paste or freshly grated; 1 Green chilli slit; 1 teaspoon Salt or to taste; 1 teaspoon coriander powder; 1/2 teaspoon red chilli powder; 1/4 teaspoon Sugar optional; 1 cup water; 1/2 teaspoon Garam masala; 1 tablespoon Kasoori methi (Dried fenugreek leaves) lightly crushed between your plam; 1 tablespoon Butter; 2-3 tablespoons fresh cream or malai; For the cashew paste; 2 tablespoons Cashew nuts; 1/4 cup Warm water to soak cashews.

ABOUT Paneer Lababdar RECIPE

Paneer Lababdar is a hardcore, authentic Punjabi cuisine recipe that has a luscious combination of cottage cheese and exotic gravy made from tomato puree, chopped onions, cashew nuts and spices. It goes very well with Indian bread like Butter and Garlic Naan, Laccha Paratha and can be served with Jeera Rice.

Ingredients Serving: 2

200 grams Paneer cut into cubes
2 medium or 1 cup Tomato pureed
2 tablespoons Oil
1 Black cardamom
2 Green cardamoms
2 Cloves
1 blade mace(javitri)
1 bay leaf
1 inch cinnamon stick
1/2 cup Onion finely chopped
1 teaspoon Ginger paste or freshly grated
1 teaspoon Garlic paste or freshly grated
1 Green chilli slit
1 teaspoon Salt or to taste
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/4 teaspoon Sugar optional
1 cup water
1/2 teaspoon Garam masala
1 tablespoon Kasoori methi (Dried fenugreek leaves) lightly crushed between your plam
1 tablespoon Butter
2-3 tablespoons fresh cream or malai
For the cashew paste
2 tablespoons Cashew nuts
1/4 cup Warm water to soak cashews.

Instructions

Soak cashew nuts in warm water for at least 15 minutes, and make a smooth paste in a grinder along with tomatoes and keep aside
Heat oil in a pan on medium heat, add whole spices and sauté for 30-40 seconds
Add chopped onions and salt.
Cook till onions are soft and translucent.
Add ginger-garlic paste and sauté for a minute.
Add prepared tomato purée and slit green chillies and stir occasionally and cook till all the moisture is evaporated and oil starts to ooze out.
Then add red chilli powder and coriander powder and mix well and cook for a minute.
Add prepared cashew nut paste, mix well and cook for a minute while stirring constantly.
Add water and let it simmer on low flame for 4-5 minutes.
Add sugar, garam masala powder and kasoori methi. (Do crush the kasoori methi between your palm before adding it)
Add paneer cubes and butter and heavy cream, mix gently on a medium flame for 2-3 minutes and switch off the flame.
Serve hot with any types of breads or jeera rice , after garnishing with chopped coriander leaves

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