Tuesday, August 27, 2013

Paneer Lababdar


Yaah again...What to do ??? I just cant help myself..I'm in love...I'm in love with paneer.. so here again another paneer dish..Paneer Lababdar !!!

RECIPE:
Cooking Time: 20-25 mins
Preparation Time: 5-10 mins

Ingredients:

  • Paneer: 200 grm( cut in cubes)
  • Cashew: 1/4 cup 
  • Onion: 2 medium(Chopped)
  • Tomato: 2 medium(Chopped)
  • Ginger garlic paste: 1 tsp
  • Green chilli: 1 ( finely chopped)
  • Turmeric pwd: 1/4 tsp
  • Coriander pwd: 3/4 tsp
  • Cumin pwd: 1 tsp
  • Garam masala: 1 tsp
  • Kitchen King masala pwd: 1 tsp
  • Chilli pwd: 1/4 tsp
  • Salt to taste
  • Oil for cooking
  • Butter for cooking

Method:



  • Take the cubed paneer and  immerse them in a bowl of warm water.This process will keep the paneer cubes soft.
  • Heat  1-2 tsp oil in kadai/ pan and add chopped onion, saute for 2-4 min. 
  • Blanch the tomatoes and peel the skin.
  • Grind the onion and  tomato together to make a paste.


  • To make cashew paste just soak cashew in warm water for 15 mins and then grind it to smooth paste using little milk or water. Keep aside.
  • Heat 2-3 tsp oil in kadai/ pan and cumin seed, once they start spluttering  add ginger garlic past and chopped green chilli,  cook for few sec.
  • Add the onion-tomato paste, salt and all dry masala pwd and cook for 4-5 mins or till oil starts separating.


  • Add the cashew paste, mix well and let it cook for a couple of mins.Add more water to get the right consistency.
  • Add the paneer cubes to the gravy and simmer cfor 2-3 mins. 
  • Add butter at last. Adding butter at the end will enhance the taste. Turn off the heat.
  • Serve with Naan/paratha/rice/pulao.

Note:
  • You can even shallow fry the paneer cubes for a minutes and then immerse in warm water.
  • You can add cream to make gravy rich and creamy. 
  • Can use butter for cooking gravy. It will enhance the taste.


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