Paneer Lababdar Homemade Recipe

Paneer Lababdar Recipe 

Ingredients:

250 gms Paneer (cottage cheese)

3 medium Tomatoes, finely chopped

10 Cashew Nuts, soaked in water for 15-20 minutes

1 Green Cardamom (elaichi)

1 small piece of Cinnamon Stick

2-3 Green Chilies, seeded and chopped

1 medium Onion, finely chopped

1 teaspoon finely chopped Ginger

5 Garlic Cloves, finely chopped

1/2 piece of Bay Leaf

1/4 teaspoon Turmeric Powder

1/2 teaspoon Red Chili Powder

1/4 teaspoon Garam Masala Powder

2 teaspoons Coriander Powder

1-2 teaspoons Kasuri Methi

3 tablespoons Cooking Oil or Butter

2 tablespoons + 3/4 cup Water

Salt to taste

2 tablespoon finely chopped Coriander Leaves, for garnishing

 

Directions:

Cut paneer into 1-inch cubes. Grind soaked cashew nuts, small piece of cinnamon and green cardamom with 2-tablespoons water into smooth paste.

Heat butter or oil in a kadai (or pan) over medium flame. Add chopped onion and bay leaf and sauté until onion becomes light brown.

 Add ginger, garlic and green chilies and sauté for approx. 1-minute.

Add chopped tomatoes and cook over medium flame until oil starts to separate and tomatoes turn tender or for around 3-4 minutes.

Takeaway kadai from the stove. Takeout and discard bay leaf from kadai.

 Let mixture cool for 5-minutes at room temperature. Transfer all contents to mixer-grinder jar, grind or blend into a smooth puree and transfer to a same kadai.

Add cashew nuts paste, red chili powder, garam masala, coriander powder, turmeric powder and salt.

Stir and cook for 3-minutes.

Add 3/4 cup water and bring it to boil. Reduce flame to low and cook for 3-minutes.

Add paneer cubes and kasuri methi.

Cook for 3-minutes or until curry starts to thicken. Stir in between occasionally to prevent sticking.

Turn off flame and transfer prepared curry to a serving bowl. Garnish it with coriander leaves and serve.