Paneer lababdar is a very famous paneer recipe and paneer lababdar recipe can we found in many Indian restaurant and hotels it is made with paneer and delicious gravy which is made with tomatoes and onion and cashew it is very easy to make restaurant gravy is made with onion tomatoes cashews and many spices with flavour full and delicious recipe this paneer recipe is a vegetarian paneer lababdar recipe
Hey guys you are welcome on my new blog so friends today I am making very delicious paneer lababdar
So friends I am sharing the recipe of restaurant style paneer lababdar with all of you is a very rich with a thick creamy gravy and its tastes really delicious,
when this paneer lababdar recipe paid with garlic Naan or tandoori roti and when this recipe is made in restaurant it’s a made by mixing two three different gravies
The way that I make it at home and have simplified the method without taking too much efforts we will add all the ingredients to make a one pot gravy, And then temper it with onion tomato masala this recipe turn out to be so creamy rich and delicious
So friend let’s learn recipe of paneer lababdar
Prep time: 15-20 minutes Cooking time:25-30 minutes Serves: 5-6 people
#1 Ingredients for paneer lababdar
#2 Base gravy for Paneer Lababdar
OIL 2-3 TBSP
- CUMIN SEEDS 1 TSP
- GARLIC 8-10 CLOVES
- GINGER | adrak 2 INCH
- GREEN CHILLI 2-3 NOS.
- ONION 2 MEDIUM SIZED (SLICED)
WHOLE SPICES
- BAY LEAF 2 NOS.
- CINNAMON 1 INCH
- GREEN CARDAMOM 3-4 NOS.
- TOMATO 3 NOS.
- CORIANDER STEM 2-3 TBSP
- SALT TO TASTE
- KASHMIRI RED CHILLI POWDER 1 TSP
- TURMERIC POWDER 1/4 TSP
- KASHMIRI RED CHILLI 4-5 NOS.
- CASHEW 15-20 NOS.
- MELON SEEDS 3 TBSP
- HOT WATER | AS REQUIRED
Sautéing Paneer
- OIL 2 TBSP
- PANEER 500 GRAMS (CUBED)
- TURMERIC POWDER 1/4 TSP
- KASHMIRI RED CHILLI POWDER 1/2 TSP
- SALT A PINCH
Final Cooking
- OIL 3-4 TBSP
- CUMIN SEEDS 1 TSP
- GREEN CHILLI 2 NOS.
- (CHOPPED) ONION 2 MEDIUM SIZED. (CHOPPED)
- GINGER GARLIC PASTE 1 TBSP
POWDERED SPICES
- TURMERIC POWDER 1/4 TSP
- KASHMIRI RED CHILLI POWDER 1 TSP
- CORIANDER POWDER 1 TSP
- TOMATO 2 NOS. (CHOPPED)
- SALT TO TASTE
- CAPSICUM 1 NO. (CHOPPED)
- SUGAR A PINCH
- FRESH CREAM 3-4 TBSP
- BUTTER 2 TBSP
- ROASTED KASURI METHI POWDER 1/2 TSP
- GARAM MASALA A PINCH
- PANEER 30-35 GRAMS (GRATED)
- FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
#3 How to make Gravy for Paneer Lababdar
1. Here I am taking a big vessel, In this vessel I am adding four table spoon of oil in a cooking pot once the oil is hot then we will add one table spoon cumin seeds, 8 to 10 cloves of garlic, 2 inch Ginger, 3 green chillies and we will add 2 medium sized sliced onion, if you don’t want to slice the onion you can roughly chop them and add as well,
#4 You Can Also Like This Recipe
2. Now we will add two bay leaves and one inch cinnamon and after that we will add 4 green cardamom and we will cook the onion on high flame until they become translucent once your onion translucent then we will add three chop tomatoes, 3 table spoon coriander stem, and we will add the salt according to taste, one table spoon Kashmiri red chilli powder, half teaspoon turmeric powder and 4 to 5 Kashmiri dried Red chillies and I am adding 15 cashews hare,
3. And I am adding 3 table spoon melon seed, Now we will stir nicely and cook on medium flame until the tomatoes are nice and mushy.
4. The kaju and melon seed give that thickness and creamines to the gravy which is important for paneer lababdar, Because in restaurants they add yellow or white gravy which already has cashews and melon seeds,
5. so we are adding cashews seed in this gravy itself so that we get that richeness and creamines by this gravy itself
Once tomatoes are mushy then we will add hot water to it, After adding water we will stir it very well,
6. Now cover the lid and we will cook this gravy on medium low flame for 10 to 15 minutes, until everything gets cooked together nicely, After 10 to 15 minutes left the lid and you will see that everything is cook well, Now we will turn the flame off at this stage,
7. Now we will remove the bay leaves and cinnamon stick that we added in earlier, After that let everything cool down nicely before grinding it, Once everything has a cool down we will add them to a mixer grinder jar and grind it nicely, And if you feel the need to add more water to it then you can add more water,
8. Now we will grind it everything into a fine paste, So I have prepared a fine gravy, We will strain the gravy before adding letter for now keep this gravy aside,
#5 How to toss Paneer For Paneer Lababdar
9. Before tempering the gravy let’s toss the paneer first, now we will take a wok heat a wok nicely and then we will add two tablespoon oil to the wok and heat the oil nicely too,
10. I have cut 500 gram paneer into cubes now we will add this paneer into wok, along with we will add 1/4 tsp turmeric powder, half tsp Kashmiri red chilli powder, and we will add A pinch of salt and gently stir the paneer, aur we will toss on high flame,
11. Remember you do not have to cook the paneer a lot just to get a little bit and coat it lightly with the spices, so that when we add paneer to the gravy the flavours will be good and our paneer will not break apart,
12. This small process will give a good texture to the paneer lababdar recipe, Remember we will cook this paneer only 1 to 2 minutes,
now we will remove the paneer and transfer it to a bowl and keep it aside,
#6 How To Make Temper For Paneer Lababdar
13. Now let’s temper the gravy with onion tomato masala,
14. Now we will take a wok and take 3to4 tablespoon oil in a wok, now heat the oil very well now we will add one table spoon cumin seed and let them crackle now we will add to chopped green chilli and we will add two medium size chopped onion,
15. Now saute the onion on high flame until they turn golden brown in colour, Once onion are golden brown then we will add one table spoon ginger garlic paste and the saute for 1,2 minutes to let the raw pungency of ginger garlic to mellow down,
16. Once sauteed lower the flame and we will add 1/4th teaspoon turmeric powder, one teaspoon Kashmiri red chilli powder and we will add one teaspoon coriander powder and stir well,
17. At this stage we will add a splash of water to this, and cook the spices well for 3-5 minutes, Once the spices are cooked then we will add two medium size chopped tomato, and along with we will add salt according to test to help the tomato cook faster,
And cook the tomatoes until they are well cooked and Mushy,
18. So friends our tomatoes are nice and mushy at this stage I am adding one chopped capsicum,
#7 Pro Tips
19. Remember this is an important ingredients for paneer lababdar, in hotel lot of place capsicum and onions are cut into bigger dices and added but I finally chop it to add in this recipe,
20. Now stay it for just a minute and saute the capsicum with the gravy, So finally our tempering is ready, at this stage we will add the strain gravy into it, so strain the gravy through a sieve and add to the masala, And stir it well after adding the gravy to the tempering,
21. Now you have to cook the tempering and gravy together for 5 to 6 minutes so while stirring cook the gravy for 5 to 6 minutes,
and if at any stage you feel that the gravy is to thick then you can add hot water and adjust the consistency,
You are gravy should be luscious,
22.Aafter cooking the gravy for 5 to 6 minute taste it and adjust the salt as per your test, Now here I am adding A pinch of salt to balance the flavours stir it nicely,
#8 How to Make Paneer Lababdar
23. Now at this stage we will add sauteed paneer to the gravy, After adding the paneer we will add 3 to 5 table spoon fresh cream, and we will add two tablespoon butter half teaspoon roasted kasuri methi powder, and A pinch of homemade garam Masala,
24. I am doing a trick here I have saved some paneer so you have to grate 35- 40 gram of paneer and add into this paneer lababdar,
this will given even more richness to the texture of the gravy and it becomes amazing by adding grated paneer,
25. so definitely follow this tips and now we will mix everything lightly and keep the flame low and don’t cook for long otherwise the cream will split once you have mix everything well then we will add freshly chopped coriander on top and our restaurant style paneer is ready
26. So you can serve it with garlic Naan tawa Naan roti paratha Puri,
And definitely try this amazing paneer lababdar recipe at your kitchen and share this recipe with your friend and family and tell me in comment box how did you like this paneer lababdar recipe if you like this recipe please subscribe my blog we will see you in next recipe take care bye bye