Paneer Lababdar (no Onion & Garlic) Creamy Gravy
Paneer Lababdar (no Onion & Garlic) Creamy Gravy

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, paneer lababdar (no onion & garlic) creamy gravy. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Paneer Lababdar (no Onion & Garlic) Creamy Gravy is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Paneer Lababdar (no Onion & Garlic) Creamy Gravy is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook paneer lababdar (no onion & garlic) creamy gravy using 22 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Paneer Lababdar (no Onion & Garlic) Creamy Gravy:
  1. Make ready 3 tomatoes, chopped
  2. Make ready 1 fresh, green,chilli, cut
  3. Make ready 1/2 inch ginger, chopped
  4. Take 1 tsp, cumin seeds
  5. Make ready 1 inch, cinnamon stick
  6. Take 2 , green cardamom
  7. Get 2-3 cloves
  8. Prepare 6-7 black pepper
  9. Get 10 almonds/cashew
  10. Make ready 1 cup water
  11. Make ready 1 tbsp oil
  12. Take 1 tsp, ginger, grated
  13. Get 2 tbsp, ghee/butter
  14. Prepare 1 tsp, dry fenugreek leaves
  15. Make ready 1/2 tsp, turmeric powder
  16. Make ready 1 tsp, coriander powder
  17. Get 1.5 tsp red chilli powder
  18. Get 1/4 cup milk cream (malai)
  19. Prepare 50 gm, paneer, grated
  20. Take 200 gm, paneer, long cubes
  21. Take 1/2 tsp, sugar
  22. Take 2 tsp cream to garnish
Instructions to make Paneer Lababdar (no Onion & Garlic) Creamy Gravy:
  1. Arrange the ingredients.
  2. Heat 1 tbsp oil in a pan. Add cumin seeds and the whole garam masala and almonds. - Fry for a minute on low flame.
  3. Add chopped tomatoes, chilli and ginger.
  4. Add 1/4 cup water and cook, covered,on medium flame, for 3-4 minutes. Saute and again cook for 5 minutes till, tomatoes are softened - - Cool the masala and make the paste.
  5. Heat 2 tbsp ghee on a wok. Add 1/2 tsp grated ginger, crushed dry fenugreek leaves, turmeric powder and coriander powder and Kashmiri red chilli powder. Fry on low flame.
  6. Fry the masala. Then add 1/4 cup fresh cream and grated paneer. Add salt and cook covered, 5 minutes on low flame.
  7. Add 3/4 cup water and chopped green coriander, if available. Now add paneer pieces.
  8. Cover and cook for 5 minutes. Then add sugar and cook covered for 2 minutes. Sugar enhance the taste of the gravy. - - Serve the hot pander lababdar gravy with paratha, Naan, Roti or rice. - Thanks

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