Paneer Lababdar
Paneer Lababdar is a rich and creamy North Indian curry featuring soft paneer cubes in a luscious tomato-onion gravy, enhanced with aromatic spices and finished with cream and butter for a decadent taste.
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Ingredients
- 250 gramspaneer
cubed
- 3 tablespoonsbutter
- 1 tablespoonoil
- 1 mediumonion
finely chopped
- 1 cuptomato puree
- 10 cashew nuts
soaked in warm water for 15 minutes
- 1 tablespoonginger garlic paste
- 1 green chili
finely chopped, optional
- 1 third cupfresh cream
- 1 teaspoonkasuri methi (dried fenugreek leaves)
crushed
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspoongaram masala powder
- 1 teaspooncoriander powder
- 1 teaspoonsalt
- 1 cupwater
- 2 tablespoonsfresh coriander leaves
finely chopped for garnish
Instructions
Soak cashew nuts in warm water for 15 minutes. Then grind them into a smooth paste using a little water as needed.
Heat butter and oil in a pan over medium heat. Add finely chopped onions and sauté until golden brown, about 8-10 minutes.
Add ginger garlic paste and green chili (if using). Sauté for 2 minutes until raw smell disappears.
Add tomato puree and cook for 8-10 minutes, stirring occasionally, until the oil starts to separate from the masala.
Add the ground cashew paste, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5 minutes, stirring frequently to avoid sticking.
Add 1 cup of water to the pan and bring the gravy to a gentle boil.
Add paneer cubes to the gravy, gently mix to coat them well. Simmer for 5-7 minutes on low heat.
Add fresh cream, crushed kasuri methi, and garam masala powder. Stir well and cook for another 2-3 minutes.
Turn off the heat. Garnish with freshly chopped coriander leaves and a small dollop of butter if desired. Serve hot.
