This is a delicious, rich, creamy Punjabi curry made with Paneer in tomato cashew paste. “Lababdar”┬ámeans complete surrender of one’s taste buds to the dish and yes , this dish does require you to surrender yourself to the delectable taste of this curry.

Now this curry is very similar to Paneer Butter Masala except that this curry tastes even better. Though this dish is not as popular as the other Paneer dishes, it tastes awesome. This dish is quite simple to prepare and requires regular ingredients which is easily available in our pantry. Enjoy this tasty Paneer Lababdar with roti (tortillas) or pulao. This is also one of the perfect curry for party/occasions

*Substitute Paneer with Tofu to make this curry vegan

**Substitute cashews with melon seeds or roasted pumpkin seeds . Use Fresh Paneer for this curry

***For the smoky flavor, heat charcoal and add 1/2 tsp oil over it and place this small charcoal plate in the curry. Cover it tightly and after 1 min remove the charcoal plate

Do watch the video for better clarity in preparation and share your experience in the comments section below once you prepare the dish

Preparation time: 10 mins Cooking time: 40 mins Total time: 50 mins

Servings: 4

Ingredients

  • 200 g Paneer, Cubed
  • 2 tbsp grated Paneer (Cottage Cheese)

For grinding

  • 10-12 cashews
  • 1.5 cups tomatoes chopped
  • 2-3 garlic cloves
  • 1/2 inch ginger
  • 2 cloves
  • 1 green cardamom
  • 1/2 cup water

For curry

  • 1/4 teaspoon Turmeric
  • 2-4 tbsp cream
  • 3 tbsp butter
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon Fennel Powder
  • 1 teaspoon Kasuri Methi (dried fenugreek leaves)
  • 1/2 teaspoon Garam Masala
  • 1 cup water
  • 1-2 green chilies slit
  • 1 bay leaf
  • 1/2 cup finely chopped onions
  • Salt to taste
  • 1/2 teaspoon sugar
  • 1 teaspoon oil
  • 2 tbsp chopped coriander leaves
  • 1/2 inch ginger julienne

Steps to prepare

  • Heat 1/2 cup water in a pan.
  • Add tomatoes, cashews,garlic, ginger, cardamom and cloves  
  • Simmer and cook until tomatoes have completely softened over low heat  
  • Allow to cool completely and grind cooked tomatoes mix to smooth paste. Keep it aside  
  • Heat 2 tbsp butter and oil in a pan.
  • Add bay leaf and saute for few seconds  
  • Add onions and saute until light brown  
  • Add tomatoes cashew paste, green chilies,spice powders and salt.
  • Mix well  
  • Cook until mixture starts leaving sides of the pan.
  • Add sugar and mix well  
  • Add water and mix well. Bring to boil  
  • Add in cubed Paneer and grated Paneer. Gently mix  
  • Cook for 2 minutes. Add in crushed Kasuri Methi and mix well  
  • Add 1 tbsp butter and cream. Mix well. Cook for 1 min. Switch off  
  • Garnish top with coriander leaves and Ginger Julienne.  
  • Serve hot with pulao or roti
Paneer (Cottage Cheese) Lababdar – Restaurant Style
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Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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