Paneer lababdar

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Put the tomatoes, dried red chilies, cashews, cinnamon, cloves and cardamoms in a pot. Add the water, cover and cook until the tomatoes are soft and pulpy.
2. Let this cool, then blend until completely smooth, adding a little water if needed.
3. Heat the oil in a pan, add the bay leaf and sauté for a minute.
4. Add the finely chopped onion and sauté until evenly golden.
5. Add the ginger garlic paste and sauté for 1 to 2 minutes, until the raw smell goes away.
6. Pour in the tomato puree. Add the red chili powder, salt, coriander powder and garam masala.
7. Stir and sauté for 2 to 3 minutes, then cook covered for another 2 to 3 minutes until the gravy thickens slightly.
8. Add the water and sugar and mix well. Cook covered over medium heat until the gravy thickens and traces of oil appear on the surface.
9. Taste and add more salt if needed. Crush the kasuri methi in your palm and add it, along with the grated paneer, cubed paneer and green chili.
10. Mix well, then turn the heat completely off and cook for 1 to 2 minutes with the flame lowered...
11. Turn off the stove. Stir in the cream, then the coriander leaves.
12. Cover the pan and rest for 5 minutes so the paneer absorbs the flavors. Transfer to a serving bowl and garnish with coriander leaves, and extra grated paneer and cream if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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