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Paneer Lababdar

 Paneer Lababdar is a rich recipe of paneer with cream-based gravy, mildly spiced masala, along with soft, chunky pieces of paneer. A classic Indian dish with a Mughlai zing is best enjoyed with a lachha paratha, khamiri roti, naan, and other Indian breads. We all love that proper restaurant and the Dhaba-style paneer lababdar, so guess what? Here is my take on the paneer lababdar proper restaurant /Dhaba style. There are many variations of this recipe in terms of making but this one is a fuss-free video that is idealistic even to those who are new in the kitchen and have a keen interest in Indian Cuisine. Above all, the richly flavoured gravy along with mildness of spice and the softness of paneer will impact combustion of flavour in the taste – bud during lunch or dinner, even best when it is shared with your ideal loved ones, i.e., family.






INGREDIENTS :

For Paneer :

  • 2tbsp of Vegetable Oil
  • 400g of Paneer

For Gravy :

  • 5 tbsp of Vegetable oil
  • 1-inch Cinnamon
  • 6 Cloves
  • 4 Green Cardamom
  • 2 Bay Leaf
  • 1 tsp of Cumin Seeds
  • 2 Onions (sliced)
  • 1 tsp of Ginger – Garlic Paste
  • (3-4) Green Chilies
  •  ½ tsp Turmeric Powder
  •  ½ tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • 1 Cup of Tomato Puree
  • 1 tsp of Sugar
  • 1 tsp of Garam Masala Powder
  •  2 tbsp of Cream
  •  Salt (As Required)
  •  1tbsp of Coriander Leaves
  •  1tsp of Kasturi Methi (fenugreek seeds)





METHOD :


  1. Slice the onions and chop the chilies.
  2. In a pan add 2tbsp of vegetable oil and fry the 350g of paneer till golden. After frying, add the paneer to a bowl of water as it never loses its moisture and a nice texture of the paneer is achieved.
  3. Grate the rest of the 50g of paneer.
  4. Now for the gravy, in the same pan add all the whole spices and oil.
  5. Cook till the cumin seed splatters and oil is aromatic.
  6. Add the sliced onion and sauté till translucent. Add a pinch of salt in order to fasten the process so it can cause dehydration.
  7.  Once the onions are translucent, add the ginger-garlic paste and cook until raw flavours are gone.
  8. Add the green chilies and powdered spices, cook till the oil separates, and finally add the tomato puree.
  9. Cover it with a lid and cook for (5 - 10) minutes till the oil has been separated out.
  10.  Now add the Garam Masala for the flavour and sugar in order to balance the acidity of the entire dish.
  11. Add the grated paneer in order to thicken the gravy and finally the pieces of paneer.
  12. Check the consistency of the gravy and if you feel to add some water you can add the water in which the fried paneers were submerged as it contains a lot of flavours.
  13. Give a good mix, discard the bay leaf and cook till the oil separates once again.
  14. Turn off the flame, add some fresh cream, add some crushed Kasturi methi and garnish with coriander leaves.
  15. Check the taste if there is any lack of salt, adjust it to your preference.
  16. Lastly, serve with naan or roti of your choice.

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