PANEER LABABDAAR

Namaste 🙏

Paneer is the most common replacement of chicken for vegetarians. It’s an India version of cottage cheese and goes well with sweet and salty dishes. Paneer dose makes some awesome snacks. Best ever paneer dish I ever had was made by my grandmother and that dish changed my thoughts for paneer forever. It was a simple dish made with love and passion. I still carry that taste with me, no matter how its been, her recipe is still the same, no change in taste not the process neither the look. I will try to make it sometime (one more time) following her special instructions to attain the same flavor and look and will share that special simple recipe with all of you very soon.

Talking about today’s dish, it’s a fancy named dish Paneer lababdaar which is easily available in Indian Restaurants and made in simple steps in no time, seriously! Looking for vegetarian options in an Indian Restaurant, one can find plenty of paneer dishes and won’t regret the choice (depending on the quality of paneer) .

To make this recipe you just need few specific utensils to ease your cooking, like a small deep pressure cooker (old fashion one are the best) to speed up the cooking and a hand blender or just a blender. Rest just grab the ingredients and get cooking. Don’t forget to pair it with garma-garm roti (wheat flour Indian tortillas).

Paneer Lababdaar Recipe:

INGREDIENTS :

• 300 gm Paneer cut in cubes
• 1/2 Cup thickly sliced onions
• 1 cup roughly chopped tomato
• 1 tbs ginger garlic paste
• 10-15 whole cashew
• 2 tbs oil
• 1 bay leave (tej patta)
• 2 clove
• 4 cardamom
• 1/2 inch cinnamon stick
• 1/2 tsp cumin (jeera)
• 1 tsp kashmiri red chili powder
• 1/2 tsp coriander powder (dhaniya powder)
• 1/2 tsp cumin powder (jeera powder)
• 1/2 tsp turmeric powder (haldi powder)
• 1/2 tsp sugar
• 1/2 cup heavy cream
• 1 tbs dried fenugreek leaves (kasoori methi)
• cilantro (hara dhaniya)

METHOD:

• In a pressure cooker heat oil add bay leave, clove, cardamom, cinnamon and cumin saute for a minute.
• add onions and fry till it turns light brown.
• add ginger garlic paste and all spices turmeric, cumin, coriander, kashmiri red chili powder and salt – saute for 2 minutes.
• add tomatoes and cashews mix well and pressure cook on medium flame for 2 whistles.
• allow it to cool completely
• remove bay leaves and blend into a smooth paste.
• with the help of a strainer, strain the blended gravy for silky texture.
• add the gravy to the same cooker on medium to low flame.
• stir occasionally and bring it to boil .
• add cream and kasoori methi
• add paneer give a nice mix and turn the flame off.
• cover the cooker with its lid and let it set for about 10 min.
• enjoy this recipe with roti or bread of your choice.

Do let me know your views on this recipe.