Paneer Lababdar with Cashews
A rich and creamy North Indian curry made with soft paneer cubes simmered in a luscious tomato-onion gravy enriched with cashew paste and aromatic spices. Perfect for special meals and celebrations.
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Ingredients
- 250 gramsPaneer (Indian cottage cheese)
cut into 1-inch cubes
- 15 piecesCashews
soaked in warm water for 15 minutes
- 1 largeOnion
finely chopped
- 3 mediumTomatoes
pureed
- 1 ½ tablespoonsGinger-garlic paste
- 1 smallGreen chili
finely chopped, optional
- 100 millilitersFresh cream
- 2 tablespoonsButter
- 1 tablespoonOil
- 1 teaspoonKasuri methi (dried fenugreek leaves)
crushed between palms
- 0 ½ teaspoonsSugar
- 1 teaspoonSalt
adjust to taste
- 0 ½ teaspoonsRed chili powder
- 0 ¼ teaspoonsTurmeric powder
- 1 teaspoonsCoriander powder
- 0 ½ teaspoonsGaram masala
- 150 millilitersWater
adjust as needed
- 2 tablespoonsFresh coriander leaves
chopped, for garnish
Instructions
Soak cashews in warm water for 15 minutes. Drain and grind to a smooth paste using 2-3 tablespoons of water. Set aside.
Heat oil and 1 tablespoon butter in a pan over medium heat. Add finely chopped onions and sauté until golden and translucent, about 6-8 minutes.
Add ginger-garlic paste and green chili (if using), sauté for 2 minutes until raw smell disappears.
Add pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook on medium heat until oil starts to separate from the masala, about 10-12 minutes.
Stir in the cashew paste and cook for another 5 minutes, stirring occasionally to avoid sticking.
Add water to adjust gravy consistency. Bring to a gentle simmer.
Add paneer cubes, mix gently to coat them with the gravy. Cook for 5 minutes on low heat.
Stir in fresh cream, kasuri methi, sugar, and garam masala. Mix well and cook for another 2-3 minutes.
Add the remaining 1 tablespoon butter, mix gently, and turn off the heat.
Garnish with chopped fresh coriander leaves and serve hot with naan, roti, or jeera rice.
