Paneer Lababdar | How to make Restaurant style Paneer Lababdar
Paneer Lababdar is a rich Restaurant style Paneer that you can make at home. This gravy is very creamy and rich that pairs well with Naans, Rotis and even for Pulaos.
Servings 5 people
Ingredients
For the Paste
- 3 medium Tomatoes
- 1/2 cup Cashews paste , approx 12 nos
- 2 Green Chillies
- 2 Dry Red Chillies
- 1 tsp Ginger Garlic paste
- 1 Cardamom
- 2 Cloves
- 1 inch Cinnamon
- 1 Bay Leaf
- 1 tsp Cooking Oil
- 1/2 cup Water
Other Ingredients for the Gravy
- 250 grams Paneer cubes
- 1/4 cup Paneer Grated
- 1/4 tsp Asafoetida / Hing
- 1 tsp Green Chilli Paste
- 1 tsp Red Chili powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/4 tsp Garam Masala Powder
- 1 tsp Kasuri Methi
- 1/2 cup Cream
- 2 tbsp Butter
- 1 tbsp Butter to be added finally
- Salt to taste
- 1 tsp Honey
Instructions
For the Paste
- Heat a nonstick pan with oil, saute all the whole garam masala for a couple of minutes.
- Then add the chopped green chillis, dry red chillies, chopped tomatoes and soaked cashews
- Saute all the above ingredients for about 5 to 7 mins. remove and cool.
- Make a smooth paste adding just enough water.
For the Gravy
- Heat another nonstick pan, add hing. Then add slit green chillies, saute for few minutes.
- Next, add the ground masala, saute well in simmer.
- Then add red chilli powder, coriander powder, cumin powder, kasuri methi, combine everything well and simmer for 5 mins. bring to a boil.
- Next add cream, salt, grated paneer, paneer cubes. Simmer again till the gravy is nicely thick and cooked.
- Finally, add the honey and butter, simmer for 5 mins.
Notes
The first time we made this gravy, we didn't add any water further after grinding the paste. The gravy is really very thick and creamy. We tried adding some water in the subsquent preparations and felt without water it was really a gourmet gravy.
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