Paneer Lababdar Recipe: Your Quick and Delicious Guide

Ingredients:

Here’s what you need for making Paneer Lababdar:

• 250 grams paneer (cottage cheese), cubed
• 2-3 onions, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon each of red chili powder, coriander powder, cumin powder
• ½ teaspoon turmeric powder
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon cashew paste
• 1 cup milk or fresh cream
• 2 tablespoons butter or ghee
• 1 teaspoon garam masala
• Salt to taste
• Handful of cilantro, chopped for garnish

Preparation Steps:

1. Heat Butter: In a pan, melt butter or heat ghee, then add the finely chopped onions and sauté until they are golden brown.
2. Add Flavor Bases: Introduce ginger-garlic paste and sauté for a minute until the raw aroma is gone.
3. Mix in Spices: Add the tomato puree, turmeric, chili, coriander, cumin powders, and cook until the oil starts to separate from the masala.
4. Incorporate Cashew Paste: Stir in the cashew paste to give the curry its creamy texture. Add water if necessary to maintain consistency.
5. Cook Paneer: Place the paneer cubes into the pan, stirring gently to coat them with the sauce.
6. Simmer: Pour in milk or cream, then let the mixture simmer for a few minutes. This step allows the paneer to soak up flavors.
7. Season: Sprinkle kasuri methi, garam masala, and salt. Stir well and let it cook for another minute or two.
8. Garnish: Turn off the heat and garnish with fresh cilantro.

🔥 Note: To achieve the authentic taste of Paneer Lababdar, allow the curry to rest for 5-10 minutes before serving, this helps the flavors to meld together.

Tips for Perfect Paneer Lababdar:

• Use fresh paneer. The softer the paneer, the more it absorbs the flavors.
• Adjust the creaminess by varying the amount of milk or cream. For a richer gravy, add more cream.
• Simmer gently to prevent paneer from breaking apart.
• Do not overcook; this helps preserve the texture and flavor of the paneer.
• For a smoother sauce, blend half of your onion-tomato mixture before adding the paneer.

Variations:

• Add bell peppers for a crunchy texture.
• Incorporate boiled peas or spinach for a nutritious twist.
• Use smoked paneer for an additional depth of flavor.
• Experiment with different types of nuts like almonds for the paste.

Presentation:

To make Paneer Lababdar visually appealing:

• Plate the dish in a wide, shallow dish to highlight the vibrant colors.
• Garnish with a sprinkle of dried fenugreek leaves or a drizzle of cream.
• Serve alongside naan, roti, or jeera rice to enhance the dining experience.

In summary, making Paneer Lababdar is an easy way to bring restaurant-quality food into your home kitchen. With its rich, creamy texture and the burst of spices, it’s sure to become a staple in your culinary repertoire. Remember the balance of flavors, the quality of ingredients, and the love you put into making this dish, ensuring every bite is a celebration of Indian cuisine.

Can I use store-bought paneer?

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Yes, you can, but homemade paneer tends to be softer and more absorbent, enhancing the overall taste.

How do I store leftover Paneer Lababdar?

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Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water or milk if it thickens too much.

Can Paneer Lababdar be made vegan?

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Yes, replace paneer with tofu and use coconut milk or any plant-based cream instead of dairy cream. Skip butter or use vegan butter.