A Gravy Creamier And Tasty Paneer Lababdar Recipe For Dinner
By Samanwita Majumdar, Posted on 17/11/2020 - 1 Comments
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Paneer lababdar is a rich gravy with many flavours in it. Paneer is the basic ingredient of the recipe. Paneer along with a rich and spicy gravy is the secret of delicious mouth watering paneer lababdar.
You can eat this gravy along with butter naan, chapathi, fried rice, paratha, etc.,
You will need lots and lots of paneer for making this recipe. The reason behind the richness of the gravy are cashew paste and fresh cream. The calories of paneer lababdar masala is obviously high because of the rich calorie ingredients.
This recipe is known as paneer lababdar because the gravy is very addictive and your taste buds will really attach with the taste of this recipe.
The recipe I am showing today is restaurant style paneer lababdar and so there is no compromise in taste and consistency.
How to make perfect paneer lababdar?
First you have to all set with the paneer lababdar ingredients. Cashew paste is the most important reason behind the richness of this paneer recipe. So make cashew paste in a perfect consistency.
You have to soak cashew for at least 30 mins before grinding it. For making the paste use the same water in which you soaked the cashew.
The next thing is tomato puree. Blanch the tomatoes and then make it as puree. Paneer lababdar is a smooth gravy and there should not be any tomato skin in it. It will really spoil the texture of the gravy.
Today I am using oil to make the recipe. If you want it to be more rich in flavour, use butter instead of oil.
I am going to serve this gravy with butter naan recipe so I am avoiding butter in this gravy. The size of the paneer also matters for this recipe.
You have to make paneer as big cubes and more visible than in any other paneer gravies.
Using grated paneer along with paneer cubes will make the gravy really tasty. So please don’t skip adding the grated paneer. Am using tikka masala to roast the paneer, if you don’t have then use some chilli powder, garam masala and salt for the marination
Last but not the least you have to use a ladle full of fresh cream at the end of the recipe. You just have to add it after switching off the flame. It gives your recipe a pleasant presentation and also a creamy taste.
You can serve this yummy gravy with any of your favourite roti, chapati or paratha. It goes well with vegetable fried rice, paneer fried rice and ghee rice as well.
Kids will really love this recipe, so this is one of the best lunch box gravies or you can even make it during your kids birthday parties or any other parties.
Ingredients of Paneer lababdar
STEP : 1
Take the paneer and cut 3/4 of it into big sized cubes as shown in the picture. Add salt and tandoori masala to it. Grate the remaining paneer well.
STEP : 2
Make a paste of the tomato and the cashew nuts separately. Slice the onion and garlic into thin slices and slit the green chili. Set aside the coriander leaves for garnishing.
STEP : 3
Heat oil in a frying pan and fry the big sized marinated paneer in the oil on bot sides till they turn brown in color.
STEP : 4
Heat oil in a kadai and add the onion, garlic cloves and green chili and fry them well till they turn golden in color.
STEP : 5
Add the tomato paste to the kadai and let it cook and then finally mix well and add the salt.
STEP : 6
Now once the tomato has been blended well add the cashew paste to the kadai and then mix that too very well.
STEP : 7
Add the fried paneer cubes to the gravy and then mix it well so that all the masala penetrate well in the paneer.
STEP : 8
Add the grated paneer and mix it well with the rest of the contents. Cook for a minute or two so that the gravy is thickened. The dish is now ready to be served with coriander leaves.