Paneer Lababdar Recipe

paneer-lababdar-recipe

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Rich and Creamy Paneer Lababdar
Protein rich, low fat, soft and silky paneer cubes cooked in a spicy tomato and fresh cream gravy makes a delicious paneer lababdar.
paneer-labadar
Votes: 1
Rating: 5
Rate this recipe!
Course Side Dish
Cuisine North Indian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
for the tomato-cashew paste
remaining ingredients
for garnish
Course Side Dish
Cuisine North Indian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
for the tomato-cashew paste
remaining ingredients
for garnish
paneer-labadar
Votes: 1
Rating: 5
Rate this recipe!
Instructions
Planning tomato-cashew-flavors paste
  1. Take 1.5 mugs cleaved tomatoes, 10 to 12 cashews, ½ inch hacked ginger, 2 to 3 garlic (slashed), 1 green cardamom, 2 cloves and ½ container water in a little skillet. Use tomatoes which are not very tart or harsh.
  2. Switch on fire and stew this blend on a low fire.
  3. Cook till the tomatoes are relaxed. On the off chance that the water goes away and the tomatoes are not mollified, then add around 2 to 3 tbsp water and keep on cooking.
  4. Permit this blend to wind up warm or cool totally and add to a processor or blender jug.
  5. Toil to a smooth glue with no cashews or tomato lumps or pieces. you may include some water if obliged while pounding. Keep this ground tomato-cashew-flavors glue aside.
Get ready paneer lababdar sauce
  1. Heat 2 tbsp spread in container or kadai/wok. Include 1 tej patta and saute for two or three seconds.
  2. Include ½ container finely cleaved onions. mix well.
  3. At that point keep on sauting and in addition mix and cook till the onions turn out to be light brilliant or brilliant.
  4. At that point include the tomato-cashew-flavors glue. the blend will splutter if there is water in it, so be watchful. blend extremely well.
  5. Include ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp red stew powder.
  6. Mix and saute this masala. you will see the masala amassing and assembling around itself.
  7. Saute till you see fat leaving the sides of the masala glue.
  8. At that point include 1 glass water. blend extremely well.
  9. Include 1 or 2 opening green chilies.
  10. Blend and permit the sauce to go to a stew. at that point season with salt and sugar.
  11. Include 200 grams paneer which have been cubed. likewise include 2 tbsp ground paneer.
  12. Blend and stew the sauce for around a moment.
  13. At that point sprinkle 1 tsp kasuri methi which has been pounded alongside ¼ tsp garam masala. Blend extremely well again and stew for a moment.
  14. Ultimately include 2 tbsp low fat cream. switch off the fire & mix extremely well. You can likewise Include 1 tbsp spread at this stride. this is discretionary.
  15. Trim paneer lababdar with slashed coriander leaves and ginger julienne.
  16. Present with chapatis, tandoori rotis or naan.
  17. Paneer lababdar additionally runs well with jeera rice or veg.

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