Paneer Lababdar

Paneer Lababdar is a rich and creamy North Indian dish made with paneer (Indian cottage cheese) cooked in a flavorful gravy. Here’s a recipe to make Paneer Lababdar:

Here’s a basic recipe of Paneer Lababdar :

Ingredients:

For Paneer:

• 250 grams paneer, cut into cubes
• 2 tablespoons oil
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon red chili powder
• Salt to taste

For Gravy:

• 2 tablespoons oil or ghee
• 1 bay leaf
• 2-3 cloves
• 1-inch cinnamon stick
• 2 green cardamom pods
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped or pureed
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 cup cashew nuts, soaked in water for 30 minutes (optional for creaminess)
• 1/2 cup fresh cream
• 1 tablespoon kasuri methi (dried fenugreek leaves), crushed
• Salt to taste
• Chopped coriander leaves for garnish

Instructions:

1. Prepare the Paneer:
   • Heat oil in a pan, add ginger-garlic paste, and sauté for a minute.
   • Add paneer cubes, red chili powder, and salt. Cook until the paneer turns slightly golden. Remove and set aside.
2. Make the Gravy:
   • Heat oil or ghee in the same pan. Add bay leaf, cloves, cinnamon stick, and cardamom pods. Sauté until aromatic.
   • Add chopped onions and sauté until they turn translucent.
   • Add ginger-garlic paste and cook until the raw smell disappears.
   • Add chopped tomatoes or tomato puree. Cook until the tomatoes soften and the oil separates from the mixture.
   • Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well and cook for a few minutes.
3. Blend for Creaminess (Optional):
   • If using cashews for creaminess, blend them into a smooth paste and add it to the gravy at this stage.
4. Finish the Gravy:
   • Pour in fresh cream and mix well. Let it simmer for a couple of minutes.
   • Add kasuri methi (dried fenugreek leaves) and salt to taste. Stir it in.
   • Gently add the sautéed paneer cubes to the gravy. Let it simmer for a few minutes for the flavors to blend.
5. Garnish and Serve:
   • Garnish with chopped coriander leaves.
   • Serve hot with naan, roti, or rice.

Paneer Lababdar is a creamy and aromatic dish that beautifully balances spices and the richness of the gravy with the softness of paneer. Adjust the spice levels and creaminess according to your preference.