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Paneer Lababdar

Paneer Lababdar

Cooking Time

Preparation Time : 20

Cook Time : 25

Total Time : 45

Ingredients

Serves 4

  • 250 gms Paneer cubes

  • 3 Medium sized tomatoes chopped

  • 10-12 Cashewnuts soaked in water for 15-20 minutes

  • 1 Green Cardmom

  • 1 Small piece of cinnamon stick

  • 2 Green chillies chopped

  • 1 Medium onion chopped

  • 1 tsp Chopped ginger

  • 5-6 Chopped garlic cloves

  • 1/2 Piece of Bay leaf

  • 1/4 tsp Turmeric powder

  • 1/2 tsp Red chilli powder

  • 1 tsp Paneer masala

  • 2 tsp Coriander powder

  • 1-2 tsp Kasoori methi

  • 3 tbsp Butter or oil

  • 2 tbsp 3/4 Cup Water

  • 1 tsp or as par taste Salt

  • 2 tbsp Chopped coriander leaves

  • 1 tbsp Grated cheese

Directions

  • 01

    Cut paneer into 1-inch cubes.

  • 02

    Grind soaked cashew nuts cinnamon and green cardamom with 2-3 tbsp water into smooth paste.

  • 03

    Heat butter or oil in a pan.

  • 04

    Add onion and bay leaf and saute until onion becomes light brown.

  • 05

    Add ginger garlic and green chillies and saute for 1 minute.

  • 06

    Add tomatoes and cook over medium flame until butter starts to separate and tomatoes turn tender or for around 3-4minutes.

  • 07

    Take away pan from the stove.

  • 08

    Takeout and discard bay leaf from pan.

  • 09

    Let mixture cool for 5 minutes at room temperature.

  • 10

    Transfer all contents to mixer grinder jar grind into a smooth puree and transfer to a same pan.

  • 11

    Add cashewnuts paste turmeric powder red chilli powder paneer masala coriander powder and salt.

  • 12

    Stir and cook for 3-4minutes.

  • 13

    Add 3/4 cup water and bring it to boil.

  • 14

    Reduce the flame to low and cook for 3-4minutes.

  • 15

    Add paneer cubes and kasoori methi.

  • 16

    Cook for 3-4minutes or curry starts to thicken.

  • 17

    Stir in between occasionally to prevent sticking.

  • 18

    Turn off the flame and transfer to a serving plate.

  • 19

    Garnish it with coriander leaves green chillies and grated cheese and serve with naan parantha or rice.

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