Скачать или смотреть पनीर लबाबदार | Paneer Lababdar | Sanjeev Kapoor Khazana

One of the most ordered vegetarian restaurant dishes in which soft and smooth paneer pieces are gently simmered in a mouth-watering and luscious gravy.

PANEER LABABDAR

Ingredients

50 grams grated cottage cheese (paneer)
200 grams cottage cheese (paneer), cut into 1 inch cubes
2 tbsps oil
1 tsp cumin seeds
2 green cardamoms
2 cloves
3 medium onions, chopped
3 medium tomatoes, chopped
Salt to taste
1½ tbsps melon seeds (magaj)
8-10 cashew nuts
Gravy
1 tbsp oil
2 tsps butter
1 tbsp finely chopped garlic
½ tbsp finely chopped ginger
1 green chilli, chopped
1 tsp Kashmiri red chilli powder
½ tsp dry fenugreek leaves (kasuri methi) powder
1 tsp honey
¼ tsp garam masala powder
2 tbsps chopped fresh coriander leaves
2 tbsps fresh cream + for drizzling
Fresh coriander sprig for garnish
To serve
Naan as required
Salad

Method

1. Heat oil in a non-stick kadai, add cumin seeds, green cardamoms and cloves and sauté till fragrant.
2. Add onions and mix and sauté till golden brown. Add tomatoes and mix.
3. Add salt, melon seeds and cashew nuts and sauté for 4-5 minutes or till the tomatoes are soft and pulpy.
4. Take the kadai off the heat and allow the mixture to cool slightly. Transfer into a blender jar and add ½ cup water and blend to a fine paste.
5. To make the tempering, heat oil and butter in the same kadai. Add garlic, ginger and green chilli and sauté for a minute.
6. Add Kashmiri red chilli powder and mix. Add the ground paste and stir for 1-2 minutes. Add 1½ cups water and mix, bring to a boil.
7. Add dry fenugreek leaves powder and honey and mix. Add grated cottage cheese and mix well.
8. Add cottage cheese cubes, adjust salt, add garam masala powder and coriander leaves and gently mix.
9. Add fresh cream, mix and take the kadai off the heat. Transfer this mixture into a serving bowl and drizzle fresh cream on top and garnish with coriander sprig.
10. Serve hot with naan and salad.

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