Paneer lababdar recipe | Restaurant style paneer lababdar recipe | Easy paneer recipes
Paneer lababdar recipe, rich, creamy and delicious paneer lababdar, restaurant style gravy!
cut into cubes
minced ginger garlic
finely chopped coriander/cilantro leaves
Chop paneer into cubes. You can saute the paneer in some ghee or butter if needed. I used plain paneer.
Soak 10 cashews in 1/4 cup hot water for 10 minutes.
Wash and roughly chop the tomatoes. Puree the tomato in a blender. grind the soaked cashews into smooth paste in the same jar.
Heat 2 tablespoons butter or oil in a kadai. Once the oil is hot, add the whole spices. Saute for 2 minutes.
Add minced ginger garlic and saute well till the raw smell goes off.
Add finely chopped onion and saute till the onion changes color slightly.
Add the pureed tomato and cook well. Cook till the tomato puree thickens and leaves out oil.
Add coriander power and chili powder. Mix well.
Add 1/2 cup water and bring to a boil.
Add cashew paste and mix well. Season with salt. Add 1/2 cup mor water and mix well. Simmer till gravy thickens and reaches required consistency.
Add fresh cream and simmer for 4-5 minutes. DO not let boil.
Add the paneer cubes and simmer for 2 more minutes. Add crushed kasuri methi and mix well.
Remove from flame. Add chopped cilantro leaves, lemon juice and mix well gently without breaking the paneer cubes. Serve paneer lababdar hot with rice/roti/poori
1. You can leave out fresh cream if you don't prefer.
2. You can add 1/2 teaspoon garam masala along with coriander powder