Paneer Lababdar is a wonderful, rich, and gorgeous looking dish with layers of flavors inside it. North Indian feasts just aren’t complete without a Paneer dish and this is perfect for that occasion. You can serve it a fancy dinner party or for a cozy family dinner.
Making of Paneer Lababdar
Paneer-2 cups, cubed.
Grated Paneer -1 cup
Onion -1 cup diced
Tomato -1 cup diced
Cashews.1/2 cup soaked in hot water for 10 minutes.
Ginger -Garlic paste -1 tablespoon.
Cream -1 cup.
Canola oil-2 tablespoons.
Butter -2 tablespoons
Kasoori methi -1 tablespoon.
Cumin seeds-1 tsp
Salt -according to taste.
Coriander powder-2 tsp
Green chilis-2 slit lengthwise.
Turmeric powder-1 tablespoon
Red chili powder-1 teaspoon.
Garam masala powder-1 teaspoon
Fresh cilantro leaves and cream for garnishing.
Take a pan /wok.
Add butter to it. Add butter only after adding oil otherwise it will burn.
Add cumin seeds and whole garam masala.
Add onion and fry it till it looks translucent.
Add ginger garlic paste.
Fry till the raw smell is gone.
Add tomato and green chili.
Fry it for 2 minutes.
In a blender make a smooth paste of cashews and onion tomato mixture.
Again take clean pan.
Add masala paste to it.
Add coriander powder ,chili powder ,garam masala powder and turmeric powder and salt to it.
Mix well . Fry for 2 -3 minutes till oil separates.
Add grated paneer to it .
Mix it .
Add diced paneer and cream to it .
Add kasoori methi to it .
If you want, add water to it, just don’t add too much.
Cook for 2-3 minutes.
Garnish with cilantro and cream .
Serve along Naan or Paratha.