Name: Paneer Lababdar Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Nos Of Onion; 2 Nos Of Tomato; 5 Nos Of Garlic Cloves; 5 Nos Of Kashmiri Red Chilii; 1 No Of Bay Leaf; 1 No Of Clove; 1 No Of Cardamom; 1 Inch Of Cinnamon; 10 Nos Of Cashew Nuts; 1 tsp Oil; ½ tsp Black peppercorns; 2 tbsp Cooking Oil; 1 tbsp Ghee; 1 tsp Cumin Seeds; 200 g DIced Paneer; 2 tbsp Hung Curd; ¼ tsp Red Chili Powder; ¼ tsp Turmeric Powder; ½ tsp Garam Masala; ½ tsp Cumin Powder; ½ tsp Cooking Oil; 1 Pinch Of kaala Namak (Black Salt); 2 Nos Of Slit Green Chili; 1 tsp Minced Garlic; 1 tsp Grated Ginger; 2 Nos of Finely Chopped Onion; 2 No Of Finely Chopped Tomato; 1 tsp Red Chili Powder; 2 tsp Coriander Powder; 2 pinches Turmeric Powder

For The Paste

2 Nos Of Onion

2 Nos Of Tomato

5 Nos Of Garlic Cloves

5 Nos Of Kashmiri Red Chilii

1 No Of Bay Leaf

1 No Of Clove

1 No Of Cardamom

1 Inch Of Cinnamon

10 Nos Of Cashew Nuts

1 tsp Oil

½ tsp Black peppercorns

For Tempering

2 tbsp Cooking Oil

1 tbsp Ghee

1 tsp Cumin Seeds

For The Marinade

200 g DIced Paneer

2 tbsp Hung Curd

¼ tsp Red Chili Powder

¼ tsp Turmeric Powder

½ tsp Garam Masala

½ tsp Cumin Powder

½ tsp Cooking Oil

1 Pinch Of kaala Namak (Black Salt)

For The Lababadar

2 Nos Of Slit Green Chili

1 tsp Minced Garlic

1 tsp Grated Ginger

2 Nos of Finely Chopped Onion

2 No Of Finely Chopped Tomato

1 tsp Red Chili Powder

2 tsp Coriander Powder

2 pinches Turmeric Powder

1 tsp Sugar

1 tsp Kasuri Methi

3 tbsp Fresh Cream

Required Amount Of Salt & Water

For The Garnish

2 Lemon Wedges

2 tbsp Finely Chopped Coriander Leaves

1 tsp Butter

Step 1: Sautee The Base Ingredients

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.

Step 2: Make 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.

Step 3: Temper The Ingredients

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.

Step 4: Make The Paneer Lababadar

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.

Step 5: Garnish the Laababadar

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.