Paneer Lababdar Cones

Paneer Lababdar Cones

 

Serving - 15

 

 

INGREDIENTS

Wheat flour -100 grams

All purpose flour - 2 tablespoons

Salt - 1/2 teaspoon

Water - 70 milliliters

Oil - 1 tablespoon

Cumin - 1 teaspoon

Cinnamon stick - 1

Black peppercorns - 1/4 teaspoon

Cardamom - 3 pods

Cloves - 4 pods

Dry red chili - 4

Bay leaf - 1

Cashews - 1 tablespoon

Ginger - 2 teaspoons

Garlic - 2 teaspoons

Green chili - 1 teaspoon

Onion - 110 grams

Tomato - 270 grams

Water - 300 grams

Oil - 2 tablespoons

Butter - 1 tablespoon

Salt - 1 teaspoon

Paprika - 1/2 teaspoon

Paneer - 50 grams

Paneer cube - 200 grams

Sugar - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Fresh cream - 1 tablespoon

Dry fenugreek leaves - 1 teaspoon

Coriander - 2 teaspoon

Wheat flour - for dusting

Water - for brushing

Oil - for frying

Coriander - for garnish

 

 

PREPARATION

  1. In a mixing bowl, add 100 gram wheat flour, 2 tablespoon all purpose flour, 1/2 teaspoon salt and 70 milliliters water.
  2. Knead it to make a smooth dough.
  3. Rest the dough for 20 minutes.
  4. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin, 1 cinnamon stick, 1/4 teaspoon black peppercorn, 3 pods cardamom, 4 pods cloves, 4 dry red chili, and 1 bay leaf. Mix well.
  5. Add 1 tablespoon cashews, stir once, then add 2 teaspoons ginger, 2 teaspoon garlic and mix well.
  6. Now, add 1 teaspoon green chili and 110 grams onion sauté for 5-6 minutes.
  7. Now, add 270 grams tomatoes and cook for 8 - 10 minutes.
  8. Add 300 milliliters water and bring it to boil.
  9. Remove the pan from heat and allow it to cool.
  10. Transfer it into blender and blend to a smooth puree. Keep aside.
  11. Heat 2 tablespoon oil in pan and 1 tablespoon butter in a pan, add blended puree.
  12. Mix well and cook for 5-7 minutes.
  13. Add 1 teaspoon salt, 1/2 teaspoon paprika and mix well.
  14. Add 50 grams grated paneer and 200 grams paneer cube. Stir well.
  15. Add 1/2 teaspoon sugar, 1/2 teaspoon garam masala and mix properly.
  16. Cook for 2-3 minutes on medium heat.
  17. Add 1 tablespoon fresh cream, stir once and add 1 teaspoon dry fenugreek leaves, and 2 teaspoon coriander.
  18. Give it a mix and remove the pan from heat.
  19. Dust some wheat flour on a flat surface and take a small ball from dough.
  20. Flatten it with the help of rolling pin.
  21. Cut it into 4 pieces and apply some water on the edges.
  22. Now, make a cone of a aluminium foil and roll each quarter of flatten dough over the cone.
  23. Heat sufficient oil in a skillet and deep fry the cones until golden brown.
  24. Remove foil wrap from cone.
  25. Fill prepared mixture in it.
  26. Garnish it with coriander.
  27. Serve hot.