facebook

Use my Location

0 Cart

Use my Location

0 Cart

Paneer lababdar (Punjabi style)

Paneer lababdar (Punjabi style)

Sunita Maheshwari
Prep Time
10 Mins
Cook Time
10 Mins
Serving
4 People
Views
375

Ingredients

  • 2 tbsp Vegetable Oil
  • 2 tbsp Butter (optional )
  • 1 tsp Cumin Seeds
  • 1tsp crushed coriander seeds
  • 1 inch Cinnamon
  • 1Green Cardamom
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 2 -3Green Chilli (Chopped)
  • 2-3 middium Onion (Chopped)
  • 3 middum Tomatoes (Chopped)
  • 4-5 Cashew Nuts (Soaked in hot water for 10 minutes)
  • 1 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 1/2 tsp Garam Masala Powder
  • 2 tsp Red Chilli Powder
  • Salt to taste
  • 250gm low fat Paneer (cut into small pieces)
  • 50 gm Grated Paneer
  • 200 ml Milk
  • 1 tsp sugar/Honey
  • 1/2 Lemon Juice
  • 2 tbsp Kasuri Methi
  • For garnishing.... 2tbsp Chopped green coriander leaf

Description

*Paneer lababdar is a rich and authentic Punjabi curry with the use of onions, tomatoes, cashews and spices.**Its gravy is creamy, mildly tangy and faintly sweet. So this dish made on festive or special occasions ***Paneer labadar goes very well with roti,or zeera pudina paratha.

Directions

Write your detailed process Write...????Method...

Heat oil and butter in a pan.

Add zeera, cinnamon stick and green cardamom,crushed coriander  seeds

and let them crackle for a few seconds.

Now add ginger and garlic paste and green chillies.

Add onion and fry till translucent.

Now add  tomatoes and fry for 2-3 minutes.

Remove the pan from heat.

Add this mixture in the jar of a blender along with soaked cashew nuts.

Blend and make a smooth paste. If required add little water.

Add the smooth paste in the pan and put turmeric powder, coriander powder,  garam masala powder, red chilli powder and salt and fry the masala for 4-5 minutes.

Now Add milk.

Now add panner cubes and grated panner  and cook for 2-3 minutes.

Add sugar/ honey, lemon juice and kasuri methi and cook for a minute.

Garnished with chopped corriander leaves.

Serve hot with Paratha.