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North Indian Special: Paneer Lababdar

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By Author: samidha harinna
Total Articles: 29
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Paneer Lababdar is a North Indian delicacy that tastes amazing when consumed with plain roti or naan or rice. The dish is made using Paneer, onions, tomatoes, and some spicy masalas. Here’s the recipe of this yummy restaurant-style Paneer Lababdar.


To boil & blend:

3 large chopped tomatoes

1/2 cup water

10 cashews

2-inch cinnamon stick

4 cloves

4 cardamoms

4 whole Kashmiri red chillies

For the gravy:

2 tablespoons oil

1 bay leaf

1 medium finely chopped onion

1 tablespoon ginger-garlic paste

1 1/4 teaspoon coriander powder

1/2 teaspoon garam masala powder

1/2 teaspoon red chilli powder

Salt as per the taste

1/2 cup water

3/4 teaspoon sugar

1 slit green chilli

1/2 to 3/4 teaspoon Kasuri methi

200 grams paneer, cut into cubes

2 to 3 tablespoon cream

2 tablespoon finely chopped coriander leaves

Making of Paneer Lababdar:

1. Take a pan and tomatoes, red chillies, cashews, cinnamon stick, cloves, and cardamoms along with some water. Give a good stir and cover with a lid. Cook until tomatoes and spices turn soft. Once the spices and tomatoes are cooked, turn off the gas and let the mixture cool down.

2. Once the mixture is cooled, transfer it into a blender and blend into a smooth paste and keep it aside. Now, to make the gravy, take a non-stick pan and heat some oil in it on a medium flame. Once the oil gets heated, add bay leaf and saute for about few minutes. Then add the onions and stir-fry for about 3-4 minutes or until brown.

3. Then, add the ginger-garlic paste and saute for another 2-3 minutes or until the raw smell goes away. Then pour the tomato and spice paste in the pan. Add the red chilli powder, salt, coriander powder, and garam masala powder. Mix well and let the spices cook for about 3-4 minutes. Add some water and sugar. Give a good stir and then cover the pan with a lid.

4. Let the gravy cook well on medium heat. Once the gravy thickens, add kasuri methi, paneer cubes and slit green chilli. Mix well and then let the sabji cook for more 1-2 minutes. Then, pour the cream and again mix gently. Turn off the gas and garnish with finely chopped coriander leaves. Serve it alongside naan or roti or rice.

The author of the article is a housewife and also is a writer. She loves writing blogs and articles relating to food. This Paneer Lababdar is her favourite and often cooks it for herself and her entire family.

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