Restaurant style paneer lababdar
Restaurant style paneer lababdar

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, restaurant style paneer lababdar. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Restaurant style paneer lababdar is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Restaurant style paneer lababdar is something that I’ve loved my entire life.

Paneer lababdar is a popular paneer gravy dish and can be found on the menu of many restaurants. This recipe is more Punjabi style than Mughlai style with the use of onions, tomatoes, cashews and spices. The gravy is creamy, mildly tangy and faintly sweet.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook restaurant style paneer lababdar using 24 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Restaurant style paneer lababdar:
  1. Get For the tomato-cashew paste:-
  2. Take 250 grams ripe red tomatoes-chopped
  3. Get 10-12 cashews (kaju)
  4. Make ready 1/2 inch ginger (adrak) - chopped
  5. Take 2-3 garlic (lahsun) - chopped
  6. Get 1/2 cup water
  7. Take 1 green cardamom (chotti elachi)
  8. Get 2 cloves (lavang)
  9. Make ready remaining ingredients for paneer lababdar:
  10. Make ready 200 grams paneer (cottage cheese)
  11. Take 2 tablespoon grated paneer
  12. Prepare 100 grams onion Or ½ cup finely chopped onions
  13. Make ready 1 tej patta (indian bay leaf)
  14. Prepare 1-2 green chilies (hari mirch) - slit
  15. Take 1/2 teaspoon cumin powder (jeera)
  16. Prepare 1/2 teaspoon coriander powder (dhania powder)
  17. Make ready 1/2 teaspoon red chilli powder (lal mirch powder) or deghi mirch
  18. Prepare 1/4 teaspoon garam masala powder
  19. Prepare 1/4 cup low fat cream -
  20. Get 1 teaspoon kasuri methi (dry fenugreek leaves) - crushed
  21. Get 2 tablespoon butter
  22. Take 1/4-1/2 teaspoon sugar or add as required
  23. Take as required salt
  24. Get 1-1.25 cups water

Paneer lababdar recipe - restaurant style with step by step photos. It is very easy to make at home. It is rich, creamy and delicious gravy. This paneer lababdar gravy is very easy to make.

Instructions to make Restaurant style paneer lababdar:
  1. Preparing tomato-cashew-spices paste:- - take 1.5 cups chopped tomatoes, 10 to 12 cashews, 1/2 inch chopped ginger, 2 to 3 garlic (chopped), 1 green cardamom, 2 cloves and 1/2 cup water in a small pan. use tomatoes which are not too tangy or sour.
  2. Switch on flame and simmer this mixture on a low flame.
  3. Cook till the tomatoes are softened. if the water dries up and the tomatoes are not softened, then add about 2 to 3 tbsp water and continue to cook.
  4. Allow this mixture to become warm or cool completely and add to a grinder or blender jar.
  5. Grind to a smooth paste without any cahsews or tomato chunks or pieces. you may add some water if required while grinding. keep this ground tomato-cashew-spices paste aside
  6. Making paneer lababdar gravy:- - heat 2 tbsp butter in pan or kadai/wok. add 1 tej patta and saute for a couple of seconds.
  7. Add 1/2 cup finely chopped onions. stir well.then continue to saute as well as stir and cook till the onions become light golden or golden.
  8. Then add the tomato-cashew-spices paste. the mixture will splutter if there is water in it, so be careful. stir very well.
  9. Add 1/2 tsp cumin powder, 1/2 tsp coriander powder and 1/2 tsp red chilli powder.
  10. Stir and saute this masala. you will see the masala clumping and gathering around itself.
  11. Saute till you see fat leaving the sides of the masala paste.
  12. Then add 1 cup water. stir very well.add 1 or 2 slit green chilies.
  13. Stir and allow the gravy to come to a simmer. then season with salt and sugar.
  14. Add 200 grams paneer which have been cubed. also add 2 tbsp grated paneer.
  15. Stir and simmer the paneer lababdar gravy for about a minute.then sprinkle 1 tsp kasuri methi which has been crushed along with 1/4 tsp garam masala. stir very well again and simmer for a minute.
  16. Lastly add the low fat cream. switch off the flame & stir very well. you can also add 1 tbsp butter at this step.
  17. Serve with chapatis, tandoori rotis or naan. paneer lababdar also goes well with jeera rice or veg pulao.

And tastes exactly like the restaurant one. A dollop of butter is added at the end while making gravy. Paneer lababdar is a rich and creamy Punjabi curry with paneer and homemade cashew tomato gravy. A low carb Indian Vegetarian recipe that is easy Paneer lababdar is a rich and authentic Punjabi curry that can be found on many North Indian restaurant menu. Soft and succulent paneer dunked in.

So that’s going to wrap this up for this exceptional food restaurant style paneer lababdar recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!