Restaurant style paneer lababdar

Paneer lababdar is an restaurant style authentic Punjabi dish which is a combination of grated paneer and cottage cheese cubes and veggies and cooked in a onion tomato cashews gravy which is creamy, mildly tangy and faintly sweet gravy. Its richness, creaminess and deliciousness will increase your taste. You can say in other words “WOW ITS YUMMY DELICIOUS”. I always love to make this recipe for Weekdays or special occasions and parties. The use of dry fruits enhances smooth, creamy and mild and sweet gravy. Paneer lababdar garnished with coriander leaves and serves with naan, tandoori roti, chapati, lachcha paratha, Malabar paratha and jeera rice or veg pulao.

RESTAURANT STYLE PANEER LABABDAR

What is paneer lababdar made of?

Common Ingredients which we used in every paneer dish are

Paneer (Indian cottage cheese): This is the main ingredient in the dish. You can use any good quality paneer. I prefer Homemade paneer which ensures freshness and avoids any hidden ingredients and preservatives found in store-bought paneer.

Tomatoes: Giving the dish a bit of tang, tomatoes are an important ingredient in the gravy. Use tomatoes which are not too tangy or sour.

Cashews: The addition of cashews nuts enhances the richness and creamy texture to the exotic gravy. Cashews also add a lovely sweetness to the dish.

Cream: To make a dish as a restaurant style, add fresh cream or malai(collected cream on top of the milk) which increase the sweetness and richness of the paneer gravy.

Onions: In the paneer lababdar restaurant style, we use onion as a finely chopped and sauté till Thus they add some sweetness and a slight sharp flavor to the curry.

Spices and Herbs: Most of the spices and herbs used in this recipe are common and you probably already have them in your kitchen.

Can I make paneer lababdar without onion and garlic?

Yes, you can make paneer lababdar without onion and garlic. The addition of onion, garlic enhance the mild flavors , Instead of adding onion, garlic, you can add asafetida or hing (that is if you have it) when sauting the tomato-cashew paste.

How to serve paneer lababdar?

Paneer lababdar serves with naan, tandoori roti, chapati, lachcha paratha, malabar paratha and jeera rice or veg pulao. And a side of raita or a salad really completes the meal.

More paneer gravy recipes as follow:

PANEER PASANDA

PANEER MASALA

Recipe card for restaurant style paneer lababdar recipe:

RESTAURANT STYLE PANEER LABABDAR

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME:40 MINUTES

CUSINE: NORTH INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

200 grams paneer (cottage cheese)

2 medium size capsicum, finely chopped

2 medium size onion, finely chopped

2 to 2.5 tablespoon crumbled or grated paneer

Making tomato-cashew-spices paste

1 medium size onion, roughly chopped

2 medium size tomato, roughly chopped

6 to 8 cashews — finely chopped or 2 tablespoon finely chopped cashews

4–5 almonds- finely chopped

1 or 2 green chillies, chopped

Gravy Preparation

½ teaspoon caraway seeds (shahjeera)

1 bay leaf ( tej patta)

1 cinnamon stick (dalchini)

2 green cardamom (choti elaichi)

2 cloves (long)

½ inch ginger + 3 to 4 garlic — crushed to a paste in mortar-pestle or 2 teaspoon ginger garlic paste

¼ teaspoon turmeric powder

1 teaspoon kashmiri red chili powder or deghi mirch

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon crushed kasuri methi (dry fenugreek leaves)

1 cup water

2 tablespoon fresh cream

2 tablespoon chopped coriander leaves for garnish

salt as required

PREPARATION

Making tomato-cashew-spices paste

1. Heat oil and butter in a deep sauce pan.
2. Now, add cumin seeds and let them crackle for a few seconds.
3. Add bay leaf, cinnamon stick, cloves, and green cardamom and saute until it turns aromatic.
4. Now add ginger garlic paste and onion and fry till translucent.
5. Now add tomatoes, cashews nuts, almonds and red chilli powder, turmeric powder and coriandar powder and salt. Read more…