Authentic Paneer Lababdar

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. Heat 2 tbsp oil in a pan and sauté the whole spices, 5 garlic cloves, 1 inch ginger and 2 sliced onions.
2. Add 2 sliced tomatoes, 2 tbsp cashews, 2 tbsp melon seeds, 1 tsp salt and 2 dried red chillies. Sauté until the tomatoes are soft and mushy.
3. Let it cool completely, grind to a smooth paste adding water as needed, then strain to get a silky smooth base gravy. Set aside.
4. In a kadai, heat 2 tbsp oil and 1 tsp cumin and sauté until aromatic.
5. Add 1 finely chopped onion and sauté until golden brown.
6. On low heat, add ½ tsp turmeric, 2 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder, and sauté until aromatic.
7. Add the base gravy and cook until the oil separates.
8. Add 2 cups hot water and ½ tsp salt, and simmer until the consistency is right.
9. In a pan, heat 1 tbsp butter, then stir-fry 18 paneer cubes and ½ diced capsicum with ¼ tsp turmeric, ¼ tsp chilli powder, ½ tsp crushed kasuri methi and a pinch of salt, until the paneer is well cooked.
10. Transfer the paneer mixture to the gravy, add 4 tbsp grated paneer and mix well.
11. Cook for 10 minutes, until the gravy is well cooked.
12. Stir in 2 tbsp chopped coriander, 2 tbsp crushed kasuri methi, ½ tsp garam masala and 2 tbsp cream.
13. Serve with roti.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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