Paneer Lababdar

Paneer Lababdar

Ingredients:

• Paneer – 300 g (cut into pieces),
• paneer – 50 g (grated),
• 3 tomatoes (chopped),
• 2 onions (chopped), 6–7 cloves garlic,
• 1 piece ginger,
• 3 green chillies,
• 2 small cardamoms,
• 4 cloves, 1 piece cinnamon,
• 1 tsp cumin seeds,
• 1 tsp red chilli powder,
• ¼ tsp turmeric powder,
• 1 tbsp kasuri methi,
• 1 tbsp cream,
• 1 tsp garam masala,
• 1 tsp coriander powder,
• 10–15 cashew nuts,
• 2 tbsp melon seeds,
• 2 tbsp oil, 1 tbsp butter,
• ½ tsp sugar, salt – to taste,
• water – as required,
• cream and green coriander – for garnish.

Method of Preparation:

Heat 1 tablespoon oil in a pan. Add onions, ginger, garlic, green chillies, and cashews. Fry for 2–3 minutes while stirring, then cook for 5 minutes on low flame. Turn off the gas and let the mixture cool. Once cool, grind it with some water into a fine paste and keep it aside.

Now heat the remaining oil and butter in a pan. Add cardamoms, cloves, cinnamon, green chillies, and cumin seeds, and sauté. Add the ground paste and mix well. Then add turmeric, coriander powder, garam masala, red chilli powder, salt, and sugar. Cook until the oil separates from the masala.

Add 1 cup of water, 1 tablespoon cream, grated paneer, and kasuri methi. Mix well. Finally, add the paneer pieces and cook on low flame for 5 minutes. Turn off the gas.

Paneer Lababdar is ready. Garnish with cream and green coriander, and serve hot with roti, paratha, or naan.