Paneer lababdar is a very popular North Indian curry. Paneer cubes get so enriched and coated by the flavorful creamy gravy in this dish, hence the name Paneer Lababdar. A dish which is full of paneer and laced with rich aromatic spiced gravy.
This rich, creamy, luscious and delicious restaurant style gravy is made with Indian cottage cheese (paneer), onions, tomatoes and basic spices. Soft cottage cheese (Paneer) pieces are dunked in thick, rich and creamy tomato gravy.
This makes a great grand choice for festivals, parties or when you have guests at home. This recipe is so perfect and sumptuous that believe me, it would leave your guests craving for more so make sure you have sufficient quantities tucked away in the kitchen.
You can also make the gravy ahead of time and refrigerate it. Just heat up the gravy and add the paneer before serving.
It can be served with Naan, Tandoori Rotis, Chapati, poori, paratha or rice etc.
For The Red Gravy
Oil/Ghee- 1 tablespoon
Cumin seeds- 1 teaspoon
Bay leaf- 1-2
Cinnamon stick- 1”
Green cardamoms- 2-3
Black peppercorns- 3-4
Onions- 3, medium, sliced
Green chilies- 1-2, chopped
Ginger- 1” piece, chopped
Cashew nuts- 7-8
Melon seeds- 1 tablespoon
Dry Red chillies- 4-5
Tomatoes(chopped)- 4-5, medium, chopped
Water- about 300 milliliter
Ghee/ butter- 2 tablespoon
Ginger Juliennes- 1 tablespoon
Cottage cheese or Paneer- 100 grams, grated
Cottage cheese or Paneer- 400 grams, cubes
Salt- according to your taste
Sugar- 1 teaspoon
Dry fenugreek leaves/ Kasoori methi- 1 teaspoon
Garam masala- 1 teaspoon
Coriander powder- 1 teaspoon
Cream- 1 tablespoon
Fresh coriander- 1 tablespoon, chopped DIRECTIONS:
For making the Red Gravy:
In a pan put ghee or oil.
Let it become hot.
Add in cumin seeds, peppercorns, cloves, bay leaves, cinnamon and green cardamoms.
Sauté till cumin seeds crackle.
After that add in sliced onions.
Sauté till they become translucent.
After that add in green chilies, whole red chilies, cashews, melon seeds and ginger.
Sauté everything for a minute.
Next, add in chopped tomatoes and give everything a good mix.
After that add in water.
Cover the pan and let it cook for about 10 minutes.
Switch off the gas and let the mixture come to room temperature.
Blend this mixture in a mixer to a smooth fine paste.
Keep aside. Your red gravy is ready.
How to make Paneer Lababdar
Heat the Ghee in a wok/Pan.
Add in Ginger Juliennes. Sauté them.
Add in the prepared red paste.
Along with add kasoori methi, sugar, garam masala and coriander powder.
Mix everything well. Let it cook for about 3-4 minutes.
After that add grated paneer. Mix well.
Let it cook for 5-7 minutes.
After that add in paneer cubes and salt. Mix well.
Add in cream also.
If the gravy looks very thick, you can adjust the consistency of gravy by adding water.
Cover the pan and let it cook for about 8-10 minutes.
Your paneer lababdar is ready.
Garnish with cream and chopped coriander leaves.
Serve it with Naan, Tandoori Rotis, Chapati, poori, paratha or rice.