Paneer Lababdar

Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 3-4 Servings

Ingredients

For Tomato Cashew Paste

3 Large Tomatoes, chopped
10 Cashew Nuts
4 Green Cardamom Pods (Ellachi)
1 Small Cinnamon Stick (Dalchini)
2-3 Cloves (Lavang)
1/2 Cup Water

For Paneer Lababdar

150 Grams Cottage Cheese/Paneer, cut into 3/4 inch cubes
1 Medium Sized Onion, finely chopped
1 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
1 Green Chilli, slit on one side
Salt to Taste
3/4 Tspn Gingergarlic Paste
3 Tblspn Fresh Cream
1/2 Cup Water or add as needed
3/4 Tspn Sugar
1/2 Tspn Kasuri Methi
2-3 Small Bay Leaves
1/4 Tspn Garam Masala Powder
1 Tspn Coriander(Dhania) Powder
2 Tblspn Butter/Oil
1 Tblspn Cilantro Leaves (Kothmir), chopped

Directions

For Tomato Cashew Paste

• Add all the ingredients in a sauce pan & place it on a medium flame. Cover with a lid & cook until tomatoes, cashews, spices turn soft. 

• Turn off the flame & let it cool at room temperature.
• Blend or grind the tomato cashew mixture into a smooth paste in a mixie jar & keep aside.

For Paneer Lababdar

• Heat butter in a pan on medium flame, add bay leaves, chopped onion & fry until onion turns translucent. 

• Add gingergarlic paste, red chilli powder, salt, turmeric powder, garam masala powder, coriander powder & saute for a minute.

• Now add tomato cashew paste, green chilli & mix everything well. 

• Cook for 2-3 minutes & add half cup water.

• Bring it to a boil or cook until desired consistency of the gravy & stir occasionally in between. Now add kasuri methi, fresh cream, sugar & mix well. 

• Cook for another minute & add paneer cubes. 

• Mix everything well & cook for another 2 more minutes. Turn off the flame. Finally garnish with chopped cilantro leaves.
• Serve hot with naan, kulcha or tandoori roti.