Paneer Lababdar /Cottage Cheese gravy

Paneer gravies are usually bland and buttery, which is not something a lot of people like. But Paneer Lababdar is a spicy, tangy and creamy cashew gravy for those people who want their paneer to have a spicy kick to it! This delicious North-Indian dish is best served with rotis and chapatis and also this gravy is served with jeera rice or navratan pulao. So try this Paneer lababdar and share your comments down!

You may also like my other paneer recipes such as Paneer 65, Paneer Manchurian, Paneer Butter Masala and Kadai Paneer.

Paneer Lababdar

Furthermore, I would like to give some of my suggestions for making paneer lababdar. Firstly, don’t forget to soak the cashews in hot water for 10 mins and then grind it into a fine paste. Because soaking of cashews in hot water help you to grind easily. Secondly, try to use fresh ripe tomatoes for this recipe, because it will give a nice color and tangy taste to your paneer lababdar. Finally, You can also make the gravy ahead of time and refrigerate it. Just heat up the gravy and add the paneer cubes before serving.

Paneer Lababdar 2017-05-30 11:50:28

Serves 3    Paneer gravies are usually bland and buttery, which is not something a lot of people like. But this spicy, tangy and creamy cashew gravy is for those people who want their paneer to have a spicy kick to it! This delicious North-Indian dish is best served with rotis and chapatis. So try this out and share your comments down!                             Print        Prep Time   00:15        Cook Time   00:20        Total Time   00:35

Prep Time   00:15        Cook Time   00:20        Total Time   00:35                      Ingredients

1. 200 grams paneer /cottage cheese cubes
2. 100 grams onion
3. 2 medium sized tomatoes (200 g)
4. 1 to 2 green chilies
5. 12 whole cashew nuts
6. 2 tsp ginger and garlic paste
7. 3/4 tsp red chilly powder
8. 2 tsp coriander powder
9. 1/8 tsp turmeric powder
10. 1/4 tsp garam masala powder
11. 1 tsp dried fenugreek leaves (crushed)
12. 3 tbsp olive oil or any other cooking oil
13. 1 small piece of cinnamon stick
14. 2 green cardamoms
15. 1/2 piece  bay leaf
16. 3/4 tsp salt or as needed
17. 1 tbsp finely chopped coriander leaves for garnishing          Preparations
18. Firstly, soak paneer cubes in hot water until you cook.
19. Then chop onion, green chilies and tomatoes roughly.
20. Finally, soak cashews in hot water for about 10 mins and grind until a fine paste.          For Masala
21. Meanwhile, heat a pan with oil over medium heat, add bay leaf, cardamoms and cinnamon stick and fry until spluttering.
22. Then add the chopped onion and saute until browned.
23. Then add green chilies and ginger and garlic paste and saute for a minute or until the raw smell goes away.
24. Also add chopped tomatoes and cook until tomatoes turn tender. Remove from the heat, discard the bay leaf and let it cool, blend until a smooth paste.          For Cooking
25. Place the onion and tomato paste, cashew paste, all the spice powders and salt in the same pan, stir well and cook until the oil oozes out from the masala over medium heat.
26. Also add 3/4 cup water and bring it to boil then reduce to the simmer and cook for 3 mins.
27. Then add paneer cubes and fenugreek leaves, cook until the gravy becomes thick.
28. Finally, garnish it with finely chopped coriander leaves.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Paneer Lababdar /Cottage Cheese gravy

Serves 1
Prep Time: 00:15
Cook Time: 00:20
Total Time: 00:35

Ingredients

• 200 grams Paneer/Cottage Cheese Cubes
• 100 grams Onion
• 2 medium sized (200 g) Tomatoes
• 1 to 2 Green Chilies
• 12 whole Cashew Nuts
• 2 tsp Ginger and Garlic Paste
• 3/4 tsp Red Chilly Powder
• 2 tsp Coriander Powder
• 1/8 tsp Turmeric Powder
• 1/4 tsp Garam Masala Powder
• 1 tsp Dried Fenugreek Leaves (crushed)
• 3 tbsp Olive Oil or any other cooking oil
• 1 small piece Cinnamon Stick
• 2 Green Cardamoms
• 1/2 piece Bay Leaf
• 3/4 tsp or as needed Salt
• 1 tbsp finely chopped Coriander Leaves (for garnishing)

Instructions

• Soak paneer cubes in hot water until you cook.
• Chop onion, green chilies and tomatoes roughly.
• Soak cashews in hot water for about 10 mins and grind until a fine paste.
• Heat a pan with oil over medium heat, add bay leaf, cardamoms and cinnamon stick and fry until spluttering.
• Add the chopped onion and saute until browned.
• Add green chilies and ginger and garlic paste and saute for a minute or until the raw smell goes away.
• Add chopped tomatoes and cook until tomatoes turn tender. Remove from the heat, discard the bay leaf and let it cool, blend until a smooth paste.
• Place the onion and tomato paste, cashew paste, all the spice powders and salt in the same pan, stir well and cook until the oil oozes out from the masala over medium heat.
• Add 3/4 cup water and bring it to boil then reduce to the simmer and cook for 3 mins.
• Add paneer cubes and fenugreek leaves, cook until the gravy becomes thick.
• Garnish it with finely chopped coriander leaves.

By Santhi Therese
The Indian Claypot