Rich, creamy and delicious restaurant style paneer lababdar made with Indian cottage cheese (paneer), onions, tomatoes, cashews and basic spices. It is best served with naan, roti, jeera rice or plain basmati rice.
For best results follow my detailed step-by-step photo instructions and tips.
Add 2 cups tomatoes, 4 dried red chilies, 15 cashews, 2 inch cinnamon stick, 4 cloves and 4 cardamoms to a pot or pan.
Pour half cup water and cook covered until tomatoes turn soft and pulpy.
Cool this and add to a blender. Blend well till you get a smooth puree. The puree has to be smooth. If needed you may add little water and blend.
How to make paneer lababdar
Heat 2 tablespoons oil in a pan. Then add add bay leaf and saute for a min.
Add ½ cup finely chopped onions and saute until they turn completely and uniformly golden.
Next add 1 tablespoon ginger garlic paste and saute till the raw smell goes away. This takes about 1 to 2 mins.
Pour the tomato and spice puree to the pan.
Add ½ teaspoon red chili powder, ¾ teaspoon salt, 1¼ teaspoon coriander powder and ½ teaspoon garam masala.
Mix and saute for about 2 to 3 mins. Cook covered for another 2 to 3 mins until the gravy thickens slightly.
Pour ¾ to 1 cup water and add ¾ teaspoon sugar. Mix well. Cook covered on a medium heat until the gravy thickens and you see traces of oil over the gravy.
Taste test and add more salt if needed. Take ¾ teaspoon kasuri methi to your palm, crush it and add it here. Also add 3 to 4 tablespoons grated paneer, 200 grams of cubed paneer and 1 slit green chili.
Mix everything well and lower the flame completely. Cook just for 1 to 2 mins. Turn off the stove.
Pour 2 to 3 tablespoons cream and mix. Add coriander leaves and mix.
Keep the pan covered for 5 mins so paneer absorbs the flavors. Transfer to a serving bowl and garnish with coriander leaves. You can also garnish with more grated paneer & cream.
Serve paneer lababdar hot with roti, garlic naan or rice.