Paneer Lababdar
Servings - 4
INGREDIENTS
Paneer - 200 grams
Turmeric - 1/2 teaspoon
Kashmiri red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Oil - 2 tablespoons
Oil - 2 tablespoons
Cumin seeds - 1/2 teaspoon
Green cardamom - 2 pods
Cinnamon stick - 1
Bay leaf - 1
Kashmiri Dry red chili - 1
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Green Chili - 1 tablespoon
Onions - 160 grams
Tomato - 140 grams
Coriander stems - 1 teaspoon
Salt - 1/2 teaspoon
Kashmiri red chili - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Cashews - 1 tablespoon
Melon seeds - 1 tablespoon
Water - 80 milliliters
Oil - 1 tablespoon
Cumin seeds - 1/2 teaspoon
Green chili - 1 tablespoon
Onions - 40 grams
Ginger garlic paste - 1 tablespoon
Turmeric - 1/2 teaspoon
Kashmiri red chili - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Bell pepper - 40 grams
Fresh cream - 50 grams
Butter - 30 grams
Sugar - 1/2 teaspoon
Dry fenugreek leaves - 1/2 teaspoon
Garam Masala - 1/2 teaspoon
Grated paneer - 1 teaspoon
Coriander - 1 teaspoon
Coriander - for garnishing
Grated paneer - for garnishing
PREPARATION
1. In a bowl, add 200 grams paneer, 1/2 teaspoon turmeric, 1/2 teaspoon kashmiri red chili, 1/2 teaspoon salt and 1 tablespoon oil. Mix well to combine.
2. Heat 2 tablespoons oil in pan, add the prepared paneer and sauté for 3 - 4 minutes.
3. Remove from heat and keep aside.
4. Heat 2 tablespoons oil in a skillet, add 1/2 teaspoon cumin seeds, 2 pods green cardamom, 1 cinnamon stick, 1 bay leaf, and 2 Kashmiri Dry red chili. Sauté for 2 minutes.
5. Add 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon Green Chili, and 160 grams onions. Cook for 2 - 3 minutes.
6. Add 140 grams tomato, 1 teaspoon coriander stems, 1/2 teaspoon salt, 1/2 teaspoon kashmiri red chili, 1/2 teaspoon turmeric, 1 tablespoon cashews, and 1 tablespoon melon seeds,. Mix and cook for 3 - 4 minutes.
7. Add 80 milliliters water and mix well. Cover and cook for 10 minutes.
8. Once cooked, remove the bay leaf and cinnamon stick from it.
9. Remove from heat and transfer to a blender. Blend until smooth.
10. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon cumin seeds, 1 tablespoon Green Chili, and 40 grams onions. Sauté for 1 minute.
11. Add 1 tablespoon ginger garlic paste and sauce for 30 minutes.
12. Add 1/2 teaspoon turmeric, 1/2 teaspoon Kashmiri red chili, 1/2 teaspoon coriander powder, and 1/2 teaspoon salt. Mix well.
13. Add 40 grams bell pepper and cook for 30 seconds.
14. Add the blended gravy and cook for 1 - 2 minutes.
15. Add the sautéed paneer, 50 grams fresh cream, 30 grams butter, 1/2 teaspoon sugar, 1/2 teaspoon dry fenugreek leaves, and 1/2 teaspoon Garam Masala. Mix well.
16. Add 1 teaspoon grated paneer and 1 teaspoon coriander. Mix well.
17. Remove from heat and garnish with grated paneer and coriander.
18. Serve hot.