Paneer Lababdar/Creamy & Aromatic Cottage Cheese

Today I have for you all a very popular restaurant style paneer dish"Paneer Lababdar"with delicate aroma and a creamy scrumptious gravy...Spicy and aromatic curry with heavy pieces of soft paneer and crushed kastoori Methi all over....Ummm complete bliss!It is be a party,get together or any gathering this exists everywhere..Lababdar is a Urdu word which means thick gravy Hense this dish has thick gravy so it goes well with Naan or Paratha .
Making this dish at home is not difficult at all and No fine dining can beat the taste of this rustic paneer curry.It takes few minutes to get prepared and trust me the taste is unbeatable.I always believe in homemade food created with love is the best way for a healthy lifestyle.Paneer Lababdar is one of the most popular and rich ,superbly delicious dish that has its roots dug deep into the North India.With its blend of fiery spices ,mouthwatering & lip smacking taste,unbelievably tenderness it is always a hit and make you to fall in love.Serve this creamy,rich curry with some fresh homemade Naan and this dish will definitely you earn laurels and make you the master chef of your family .Try out this amazing recipe and share your experience with me on Nia's mommy food trail.....

Ingredients

  1. Paneer-250gm
  2. Cream-1/2cup
  3. Onion-1 large size
  4. Tomato-1 large size 
  5. Chopped ginger and green chilli-1 ts
  6. Kastoori Methi-2 ts
  7. Cashew nuts-1/4 cup
  8. Cream- 1/2 cup optional 

Procedure:

  • Soak paneer and cashew nuts in lukewarm water and after 15-20 minutes Cut paneer into 1 inches cubes and blend the cashew nuts with little water to a fine paste.
  • Heat oil in a kadai and add bay leaf,clove ,cardamom,cinnamon sticks and cumin seeds.
  • When seeds began to pop ,Add ginger and green chillies and sauté for a while.Add roughly chopped onions and sauté till translucent.
  • Then add chopped tomatoes and  spices(turmeric powder,coriander powder,red chilli powder and salt) and cook till oil separates from the sides.


  • Turn off the flame and take out bay leaf and blend into a smooth purée.
  • Heat oil in a pan and add cumin seeds,dry red chilli and when seeds pop,Add prepared batter and cook for 3-4 minutes.Add cashew nuts purée and sauté for sometimes.Add 1/2 cream and 1/2cup water and cook till gravy starts to thickens.Add paneer cubes and cook for 2-3 minutes.
  • Finally add Garam masala and kastoori methi and turn off the flame and serve hot.

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