Paneer lababdar, A ha Paneer Majedaar

Making of the tomato & cashew paste

1.5 cups chopped tomatoes

10 to 12 cashewsnuts

½ inch ginger – chopped

2 to 3 garlic – chopped

½ cup water

1 green cardamom

  • 2 cloves

Ingredients for Paneer Lababdar

200 gms paneer (cottage cheese)

2 tbsp grated paneer

100 gms onion Or ½ cup finely chopped onions

1 tej patta (indian bay leaf)

1 or 2 green chilies – slit

½ tsp cumin powder

½ t coriander powder (ground coriander)

½ teaspoon red chili powder or deghi mirch or kashmiri red chili powder

¼ teaspoon garam masala powder

¼ cup low fat cream – 25% to 35% fat1 teaspoon kasuri methi (dry fenugreek leaves) – crushed

2 tablespoon butter

1 tablespoon butter to be added later (optional)

¼ to ½ teaspoon sugar or add as required

1 or 1.25 cups water

  • salt as required

for garnish

1 tablespoon chopped coriander leaves (cilantro leaves)

  • ½ inch ginger – julienne

Preparing paste for Paneer Lababdar

  • take 1.5 cups chopped tomatoes, 10 to 12 cashews, 1/2 inch chopped ginger, 2 to 3 garlic (chopped), 1 green cardamom, 2 cloves and 1/2 cup water in a small pan. use tomatoes which are not too tangy or sour.
  • switch on the flame and simmer this mixture on a low flame.
  • cook till the tomatoes are softened. if the water dries up and the tomatoes are not softened, then add about 2 to 3 tbsp water and continue to cook.
  • allow this mixture to become warm or cool completely and add to a grinder or blender jar.
  • grind to a smooth paste without any cahsews or tomato chunks or pieces. you may add some water if required while grinding. keep this ground tomato-cashew-spices paste aside.

Making paneer lababdar

  • heat 2 tbsp butter in pan or kadai/wok. add 1 tej patta and saute for a couple of seconds.
  • add 1/2 cup finely chopped onions. stir well.
  • then continue to saute as well as stir and cook till the onions become light golden or golden.
  • then add the tomato-cashew-spices paste. the mixture will splutter if there is water in it, so be careful. stir very well.
  • add 1/2 tsp cumin powder, 1/2 tsp coriander powder and 1/2 tsp red chili powder.
  • stir and saute this masala. you will see the masala clumping and gathering around itself.
  • saute till you see fat leaving the sides of the masala paste.
  • then add 1 cup water. stir very well.
  • add 1 or 2 slit green chilies.
  • stir and allow the gravy to come to a simmer. then season with salt and sugar.
  • add 200 grams paneer which have been cubed. also add 2 tbsp grated paneer.
  • stir and simmer the gravy for about a minute.
  • then sprinkle 1 tsp kasuri methi which has been crushed along with 1/4 tsp garam masala. stir very well again and simmer for a minute
  • add the low fat cream. switch off the flame & stir very well. you can also add 1 tbsp butter to make it more delicious or rich.
  • Served hot garnish paneer lababdar with chopped coriander leaves and ginger julienne.
  • Serve/goes well with chapatis, tandoori rotis, naan, or cumin rice,veg pulao.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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