Paneer Lababdar, which is one of the popular restaurant style paneer dishes made in northern India, it is actually a classic Punjabi dish made with soft melt in your mouth cottage cheese and cooked in spicy tomato sauce and fresh cream. The recipe I am sharing today is a tweaked version of the recipe from vegrecipesofindia.com.
Ingredients
- 200 g Paneer
- 1 Onion (finely chopped)
- 2 Green chillies
- 1/2″ Ginger (julienne)
- 1 Bay leaf
- 1/2 tsp Cumin powder
- 1/2 tsp Chilli powder
- 1/2 tsp Coriander powder
- 1/2 tsp Garam masala
- 1 tsp Kasthuri methi (Dried Fenugreek leaves)
- 1/2 tsp Sugar
- 1 cup Water
- 1/4 cup Low fat cream
- 2 tbsp Butter or ghee
- Salt to taste
- 1 tbsp Coriander leaves (finely chopped)
For the tomato and cashew paste
- 250 g Tomatoes (chopped)
- 12 Cashew nuts
- 1/2″ Ginger (julienne)
- 3 cloves Garlic (finely chopped)
- 2 Cloves
- 1 Green cardamom
- 1/2 cup Water
Method
- Place all the ingredietns mentioned for the tomato and cashew paste into a pan. Switch on the flame and simmer this on low flame till the tomatoes are softened. Add a few tablespoons of water if the mixture dries.
- Remove from heat and let cool completely. Grind this mixture to a smooth paste with no bits.
- Heat a pan, add 1 1/2 tbsp ghee and bay leaf. Saute for 10 seconds. Now, add the chopped onions and saute till it turns light golden in colour.
- Pour in the ground tomato and cashew paste, stir well. Reduce the heat at this point.
- Add salt, green chillies, chilli powder, cumin powder and coriander powder. Saute for 2 minutes. Pour in a cup of water, stir well and let it come to a simmer.
- Add in the cubed paneer and saute this for a few minutes. Then sprinkle a tsp of kasthuri methi, ginger and garam masala. Stir and simmer for a minute and pour in the cream. Switch off the flame, stir gently and garnish with chopped coriander leaves. Serve with rice, chapatti or naan.
