Classic Paneer Lababdar
Paneer Lababdar a rich, gorgeous curry for all paneer lovers. Paneer cooked in luscious gravy made with cashews loads of tomatoes, onions and a few fragrant spices. Pair it with laccha parantha, jeera rice some onion rings and you are sorted.
Paneer is an all time favorite with my two beautiful kiddos at home. Arnav can literally live on it you serve him paneer every single day and he is more than happy.
Paneer is very much an essential part of my cooking, right from starters to curries this particular ingredient holds a special place. Any gatherings at my house paneer in any form has to be there. If You wont believe for the past few days I’ve been cooking Indian curries a lot, you can I’m obsessed. Curries that are rich with bold and beautiful flavors, curries with subtle flavors. Indian cuisine in general offers a variety of flavors from spicy, sweet, sour, hot and has something for everyone. The best part here is most of the time you need pantry staples to create magic.
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” ― Julia Child.
Paneer Lababdar is one such classic curry . It is rich with delicious luscious gravy made with tomatoes, onions, cashew nuts, a few fragrant spices with a delicate aroma. Slightly sweet, with that burst of spiciness is what this dish is all about. All you need is a good laccha parantha, few onion rings dressed in lemon juice, salt and red chilli powder.
Here i’ve given smoky touch to this classic which makes it all the more irresistible.
When I served it the other night for dinner there was complete silence on the dinner table, smile on everyone’s face and the kiddos finished their dinner in no time. Now that is what power of good food.
This dish is rich, so creamy and beautifully balanced.
It has that hint of sweetness and perfectly spiced.
Very easy to make with ingredients in pantry.
Very versatile dish, pairs well with garlic naan, parantha, jeera rice or any pulao/bread of choice.
Perfect for entertaining.
A gorgeous vegan dish with you definitely need in your life. Its gonna be loved by all.
Until next time
K
Paneer Lababdar
Paneer Lababdar , a rich, gorgeous curry with paneer cooked in luscious gravy made with cashews loads of tomatoes, onions and a few fragrant spices.
- 400 grams Paneer
- 3 tbsp Canola Oil
- 1 tbsp Butter
- 5 large Tomatoes roughly chopped
- 10 -12 Cashew nuts
- 5 Peppercorns
- 2 Green Cardamom
- 4 Cloves
- 7 – 8 Garlic Cloves
- 1 large Red Onion chopped fine
- 1 & 1/2 tsp Kashmiri Red Chilli powder
- 1 tsp Coriander Cumin powder
- 1 tbsp Kasuri Methi
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1 1/2 tsp Garam Masala
- 1 tsp Honey
- 2 tbsp Fresh Cream
- 1 cup Warm Water
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Start by making the tomato and cashew paste.
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Heat 1 tbsp oil in pan add the chopped tomatoes, cashew nuts, peppercorns, cloves, garlic, ginger, green cardamom and 1/4 cup water. let simmer for 10 -15 minutes till tomates become mushy. Set aside
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Grind to a fine paste once the mixture is cool.
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In the same pan heat the remaining oil. Add cumin seeds, bay leaf and let it crackle.
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Add the chopped red onions and fry till translucent.
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Add the tomato cashew nut paste, mix well and let it simmer till the oil starts to leave the sides of pan.
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Now add kashmiri chilli powder, coriander cumin powder, garam masala, salt. Mix well and let it cook for 1 minute.
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Add the slit green chilles and water. let it simmer till the gravy begins to thicken.
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Add honey, mix well.
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Add the paneer chopped into 1 & 1/2 inch cubes. Let it simmer for 2 – 3 minutes.
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Take the pan off heat, add the fresh cream. Mix well, return the pan to flame. Add the kasuri methi, butter. Mix well and cook further for a minute. Adjust seasoning if required.
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Now for the smoky flavor, place a small bowl containing a piece of burnt charcoal in the middle of pan itself. Pour a tsp of ghee over the hot charcoal and close the lid immediately. Leave as it for 10 minutes.
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Serve with any bread or pulao of choice along with some onion rings.
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