Paneer lababdar recipe | Restaurant style paneer gravy recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Put the tomatoes, dried red chilies, cashews, cinnamon, cloves and cardamoms into a pot or pan and add the water. Cover and cook until the tomatoes are soft and pulpy.
2. Let the mixture cool, then blend until completely smooth, adding a little water if needed.
3. Heat the oil in a pan, add the bay leaf and fry for about 1 minute.
4. Add the finely chopped onion and fry until evenly golden all over.
5. Stir in the ginger garlic paste and cook for 1 to 2 minutes, until the raw smell is gone.
6. Pour in the tomato puree, then add the red chili powder, salt, coriander powder and garam masala. Stir and cook uncovered for 2 to 3 minutes, then cover and cook for another 2 to 3 minutes until the gravy thickens slightly.
7. Add the water and sugar, stir well, and cook covered on medium heat until the gravy thickens and oil shows on the surface.
8. Taste and adjust the salt. Crush the kasuri methi in your palm and add it with the grated paneer, cubed paneer and green chilli.
9. Stir well, turn the heat to the lowest setting and cook for 1 to 2 minutes, then switch off the stove.
10. Stir in the cream and coriander leaves, cover the pan and rest for 5 minutes so the paneer absorbs the flavours. Serve in a bowl topped with coriander leaves and, if you like, extra grated paneer and cream.

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

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