Indulge yourself in the creamy pool of flavors that comes with the chewy paneer which is sure to tantalize your taste buds...
Paneer Lababadar is an exquisite dish from the delightful authentic Indian cuisine, much adored for its deliciousness and versatility.
A Preface On Paneer Lababdar:
If you are looking out for a party perfect dish that can be made within minutes, then here comes the exotic paneer Labaabdar, packed with richness and flavor. It is basically prepared with grated paneer and marinated paneer cubes as the main ingredient with the base puree made of onion, tomato and cashews. Tempered with regular Indian condiments like cumin, bay leaf, clove and cinnamon, it is made richer with the addition of fresh cream and butter. It makes a fantastic accompaniment for kulcha, naan, paratha and roti. Needless to say about its combination with rice varieties. It tastes extraordinarily delicious with pulao, kushka and fried rice varieties. For example, a north Indian thali made of mint kulcha, rice pilaf, tadka raita, garlic papad and chilled nimbu paani make a scrumptious platter for an evening party. When accompanied by a suitable dessert like almond carrot pudding the party would reach its ultimate festive zenith.
This versatile paneer makes the magic all across the world, by becoming the indispensable ingredient in the day today cooking. It is a fantabulous vegan protein and it is packed with lots of nutrients which can be taken on a daily basis. Right from the starters till the dessert, this dexterous paneer plays a riot of roller coaster with flavors. Its adaptability to each and every ingredient including any vegetable and meat, taste or form is enormous and with its basic richness and alluring nature, it is sure to spruce up any dish it is made of. Nevertheless, its spongy texture and mild flavor strikes a chord with kids and adults alike making it universally popular. Its contribution in the fitness diet and weight loss regime is commendable.
Benefits of Paneer:
Apart from being rich in protein, this instant source of energy is rich in vitamin D which strengthen our bones and teeth. It aids in heart health and maintains good blood sugar levels. It helps in weight loss and improves digestion while having laxative properties. It is a boon for fitness freaks as it builds muscle mass and strength. Moreover, it also boosts metabolism and makes one feel full for a longer time. As it regulates hunger, people who have the habit of binge eating can opt for paneer to get over the tendency. The magnesium present in paneer boosts immunity and the folate present in paneer increases the RBC count in the body. Nevertheless, it helps in maintaining wrinkle free skin and promotes hair growth. Regular intake of paneer prevents the formation of tooth cavities and prevents even cancer. The omega 3 present in paneer helps in the cognitive development and thus it is an ideal source of protein for growing kids. It facilitates the growth of strong muscles and reduces muscular cramps and overall it is the best alternative for meat as it is power packed with protein, vitamins and minerals. If we take a glance at the list of paneer based dishes in the Indian cuisine, it goes on endlessly all of which are simply amazing and nutritious. There are plenty of lucrative recipes based on paneer which are easy to make, and one such dish is this paneer lababadar. Make this recipe on a lazy noon for plain roti and enjoy your late lunch with a good music. Dive in if you just have half an hour and a pack of paneer at hand.
Here comes the recipe of paneer lababdar which can be made in a jiffy:
Ingredients Required To Make Paneer Labadar Recipe :
How To Make Paneer Labadar Recipe :
Heat a cast iron tawa a tip in a few drops of oil and after two seconds drop in a bay leaf, clove, cinnamon, cardamom and peppercorns. Just after a few seconds squirt in some chopped garlic and stir in low flame. Add the measured quantities of diced onion and when it becomes slightly translucent, just plop in the diced tomatoes too. Throw in the dried red chilies followed by the cashew nuts and mix altogether. Let it get sauteed in low medium flame for two to three minutes approximately. Soon after, sprinkle a little salt (as required for the paste) and pour in half a cup of water and pop the lid on and let it get cooked for a while. When it turns aromatic, just turn off the stove and allow it to cool down. In the meantime, prepare the marinade.
Take the paneer cubes and soak it well in lukewarm water for five to ten minutes. marinate the paneer so that the flavors get seeped in. Take a bowl and tip in two tablespoons of hung curd or plain yogurt and add a pinch of black salt to it. Add the measured quantities of red chili powder, cumin power, turmeric powder and garam masala to it. Beat nicely with a spoon for a few seconds and now filter the paneer cubes and drop them in the bowl. Combine altogether and let it remain for a few minutes until you get done with the tempering and the base gravy. Concurrently, plop in the sauteed ingredients into a blender and blitz for a few pulses until it becomes creamy. Blitz until the paste becomes absolutely smooth and flawless. Keep aside and now start the main procedure.
Heat the tawa again, and tip in one tablespoon of ghee and two tablespoons of cooking oil. When it gets heated up, scatter a teaspoon of cumin seeds and let it splutter. Now throw in two slit green chilies and add the grated ginger and minced garlic thereafter. Herein, add the marinated paneer and toss it over for two minutes. Let it get sauteed for a while in low flame. When it gets aromatic, just start adding the other ingredients. transfer it to a bowl and keep aside.
Now add the finely chopped onion and sautee till it gets partially golden brown. then plop in the tomatoes and sprinkle a little salt with a nice stir. Dust in some red chili powder, coriander powder and turmeric powder along with the required salt (may be a little) and stir everything swiftly around the pan. Let the flame remain in low flame and wait for the oil to ooze out. After two to three minutes, plop in the bast paste and swirl around for a while. Let it get cooked up for a while, and when it turns aromatic, just plunk in the sauteed paneer cubes and swish altogether. Scatter a little sugar and follow it up with some crushed dried kasuri methi. Spill over some grated paneer on top and add some water and swish the whole mixture again thoroughly. Let it get cooked in low flame with the lid on and wait for a while.
When the aroma starts wafting out from the tawa, just open the lid and smear a teaspoon of butter. squeeze out some fresh cream and after a minute or two just turn off the flame. Now the delicious paneer lababadar is ready. Garnish with a dash of lemon and some lush green coriander leaves and serve hot with a butter kulcha.
* Both home made paneer and store bought paneer can be used to prepare this paneer lababadar and if it is store bought, soak it in lukewarm water for a five to ten minutes to make it softer.
* You can also add bell peppers along with paneer if you like the combination.
* Make the puree absolutely fine and smooth so that you get the right texture of the lababadar.
* Usage of cashew gives a fantastic flavor and a creamy texture to the dish on the whole.
* You can garnish the paneer lababdar with just any one of the ingredients given or with all the three depending upon your choice and preference.
* In some versions they use a tablespoon of khus khus instead of cashews and you can also do it that way.
* When you sautee the onion tomato and cashews let it be moderate so that you get the light shade puree which gives the desired finish to the paneer lababadar.
Ingredients
Directions
Heat a cast iron tawa a tip in a few drops of oil and after two seconds drop in a bay leaf, clove, cinnamon, cardamom and peppercorns. Just after a few seconds squirt in some chopped garlic and stir in low flame. Add the measured quantities of diced onion and when it becomes slightly translucent, just plop in the diced tomatoes too. Throw in the dried red chilies followed by the cashew nuts and mix altogether. Let it get sauteed in low medium flame for two to three minutes approximately. Soon after, sprinkle a little salt (as required for the paste) and pour in half a cup of water and pop the lid on and let it get cooked for a while. When it turns aromatic, just turn off the stove and allow it to cool down. In the meantime, prepare the marinade.
Take the paneer cubes and soak it well in lukewarm water for five to ten minutes. marinate the paneer so that the flavors get seeped in. Take a bowl and tip in two tablespoons of hung curd or plain yogurt and add a pinch of black salt to it. Add the measured quantities of red chili powder, cumin power, turmeric powder and garam masala to it. Beat nicely with a spoon for a few seconds and now filter the paneer cubes and drop them in the bowl. Combine altogether and let it remain for a few minutes until you get done with the tempering and the base gravy. Concurrently, plop in the sauteed ingredients into a blender and blitz for a few pulses until it becomes creamy. Blitz until the paste becomes absolutely smooth and flawless. Keep aside and now start the main procedure.
Heat the tawa again, and tip in one tablespoon of ghee and two tablespoons of cooking oil. When it gets heated up, scatter a teaspoon of cumin seeds and let it splutter. Now throw in two slit green chilies and add the grated ginger and minced garlic thereafter. Herein, add the marinated paneer and toss it over for two minutes. Let it get sauteed for a while in low flame. When it gets aromatic, just start adding the other ingredients. transfer it to a bowl and keep aside.
Now add the finely chopped onion and sautee till it gets partially golden brown. then plop in the tomatoes and sprinkle a little salt with a nice stir. Dust in some red chili powder, coriander powder and turmeric powder along with the required salt (may be a little) and stir everything swiftly around the pan. Let the flame remain in low flame and wait for the oil to ooze out. After two to three minutes, plop in the bast paste and swirl around for a while. Let it get cooked up for a while, and when it turns aromatic, just plunk in the sauteed paneer cubes and swish altogether. Scatter a little sugar and follow it up with some crushed dried kasuri methi. Spill over some grated paneer on top and add some water and swish the whole mixture again thoroughly. Let it get cooked in low flame with the lid on and wait for a while.
When the aroma starts wafting out from the tawa, just open the lid and smear a teaspoon of butter. squeeze out some fresh cream and after a minute or two just turn off the flame. Now the delicious paneer lababadar is ready. Garnish with a dash of lemon and some lush green coriander leaves and serve hot with a butter kulcha.
