PANEER LABABDAR recipe

Paneer lababdar is an authentic Punjabi accompaniment that has a luscious combination of cottage cheese and exotic gravy made from tomato puree, chopped onions, cashew nuts and spices. 

It goes very well with Indian breads like Butter and garlic naan, laccha parantha and can be served with Jeera rice, Dal makhani as well. Here is how to make it in restaurant style. 

PANEER LABABDAR 

Prep time:  10 minutes 

Cook time:  30 minutes 

Total time:  40 minutes 

Servings:    3 packs 

INGREDIENTS

For puree:

• 1 cup water 
• 2 tomato 
• 2 clove garlic 
• 1 inch ginger 
• 2 pods cardemom
• 4 clove
• 15 cashew/ kaju
• 1/2 tsp salt 

OTHER INGREDIENTS 

• 2 tbsp butter 
• 2 tsp oil 
• 1 bay leaf
• 1 inch cinnamon 
• 1 chilli slit
• 1 tsp kasuri methi / dry fenugreek leaves 
• 1 onion finely chopped 
• 1/4 tbsp turmeric 
• 1/2 tsp kashmiri red chilli powder 
• 1/2 coriander powder 
• 1/2 tap cumine powder / jeera powder 
• 1 cup water 
• 1/4 tsp salt 
• 200g paneer 
• 2 tbsp grated paneer 
• 2 tbsp cream 
• 1/4 tsp garam masala 

INSTRUCTIONS 

1. Firstly, heat 2 tsp butter and 2 tsp oil.
2. Sauté 1 bay leaf, 1 inch cinnamon, 1 chilli and 1tsp kasuri methi until it turns into aromatic. 
3. Further,  add 1 onion and sauté well until the onion turn golden brown. 
4. Keeping the flame on low 1/4 tsp turmeric, 1/2 tsp chili powder, 1/2 tsp coriander powder and 1/2 tsp  cumine powder. 
5. Add in prepared tomato puree and mix well. 
6. Cover and cook for 10 minutes, or until the oil is released from masala paste. 
7. Add 1 cup water, 1/4 tsp salt and mix well. 
8. Add paneer and 2tbsp grated paneer, mis and cook well. 
9. Turn off the flame and add 2 tbsp cream, mix until the cream is combined well. 
10. Additionally, add 1/4 tsp garam masala, 2 tbsp coriander, mix well. 
11. Finally, enjoy paneer lababdar with Roti / chapati.