Paneer Lababdar is a popular Indian dish which is mainly made from pieces of paneer. Which has thick tomato-onion gravy. Various types of spices are added to it. Usually it is served with hot naan or tandoori roti. Paneer Lababdar is a perfect recipe for dinner lunch. It has the right combination of spices along with pieces of paneer which makes it extremely tasty. This is a favorite dish of wedding parties.
About Paneer lababdar
Paneer Lababdar is an Indian dish which is cooked with the favorite vegetable of Indians. This gravy is usually made from tomatoes, onions and various types of spices. It imparts a spicy and delicious taste. The gravy of Paneer Lababdar is the most important. It is important to cook it well so that all the spices get cooked properly and it becomes a thick and delicious gravy. This dish is served with Paratha ,Naan, Tandoori Roti, rice. Which makes a perfect confluence of it. Paneer Lababdar is a traditional Indian food, especially it is made on special occasions, parties, weddings or some special occasions.
Tips for perfect paneer lababdar recipe
- Gravy- To make the gravy tasty and perfect, fry the onions and tomatoes well and cook them till they turn golden, which increases the taste and aroma. Cooking gravy properly enhances its taste.
- Spices- It is very important to use spices in right quantity in paneer gravy. Measure all the spices and add them to the gravy properly.
- Thick – Use water carefully. If making gravy, use water as per your choice but be careful that the gravy does not become too thin, hence add water slowly.
- To make cream gravy creamy, use cream or malai. This will further enhance the taste of the gravy. You can also use the milk cream you have at home.
- Quality of Paneer – Use good quality paneer which does not have hardness and is thick. After frying the paneer, immediately put it in lukewarm pan, this will keep the paneer soft.
- Garlic- Ginger- Fry well while making the gravy. It will be better if you prepare garlic and ginger paste at home and add it.
- Carefully cut the paneer pieces into large pieces so that they fit well. Although you can add Paneer without frying it, but if you are going then fry the Paneer first and only after it is fried, put it in water so that the Paneer will remain soft.
Paneer lababdar recipe
Ingredients
- 3 cup water
- 250 gram paneer cut into cubes
- 2 tbsp tomato puree
- 2 tsp oil
- 1 tsp cashew nuts paste
- 3 tsp ginger-garlic paste
- 1 bay leaf
- 1 inch cinnamon
- 1 green chilli
- ½ tsp Fenugreek seeds (kasuri methi)
- 1 onion finely chopped
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- paneer
- ½ tsp Garam masala
- salt as per taste
- green coriander
Instructions
- Pour oil in a pan and add bay leaf, cinnamon, green chilli, garlic-ginger paste and cook.
- Add onion to it and cook till it turns golden brown and then add turmeric, red chilli, coriander and cumin powder and mix well.
- Cover it and cook for some time and then add tomato puree and cashew paste and cook for some time.
- Add water and salt in it and mix everything. After some time, add paneer cubes in the gravy and cook it.
- Add two spoons of cream, garam masala and kasoor methi and mix. Cover and cook for some time. Your Paneer Lababdar is ready.
- Serve by adding cream on top and garnishing with coriander leaves.
