Paneer Lababdar
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Cumin - 1 teaspoon
Ginger paste - 1 teaspoon
Onions - 100 grams
Tomato puree - 200 grams
Red chili - 1 teaspoon
Cumin powder - 1/2 teaspoon
Salt - 1 teaspoon
Sugar - 1/2 teaspoon
Water - 180 milliliters
Paneer - 360 grams
Garam masala - 1 teaspoon
Dry fenugreek - 2 teaspoons
Fresh cream - 45 grams
PREPARATION
1. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 teaspoon ginger paste and stir well.
2. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
3. Now, add 200 grams tomato puree and mix it well.
4. Cook for 3 - 5 minutes on medium heat.
5. Add 1 teaspoon red chili, 1/2 teaspoon cumin powder, 1 teaspoons alt, 1/2 teaspoon sugar and mix it well.
6. Then, add 180 milliliters water and stir well. Bring it to a boil.
7. Now, add 360 grams paneer and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon garam masala, 2 teaspoons dry fenugreek and mix it well.
10. Add 45 grams fresh cream and mix it again.
11. Cook for another 3 - 5 minutes on medium heat.
12. Garnish with ginger.
13. Serve hot with roti, naan or rice.
Paneer Kalimirch
Servings - 3 - 4
INGREDIENTS
Oil - 2 tablespoons
Cloves - 4
Cinnamon stick - 1
Green cardamom - 5
Bay leaf - 1
Onions - 200 grams
Ginger garlic paste - 1 tablespoon
Green chili paste - 1 teaspoon
Tomato - 250 grams
Coriander powder - 1 1/2 tablespoons
Paprika - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Ghee - 1 tablespoon
Black pepper - 1 teaspoon
Cashews - 2 tablespoons
Water
Paneer - 200 grams
Dried fenugreek leaves - 1/2 teaspoon
Fresh cream - 170 grams
Lemon juice - 1/2 teaspoon
Saffron - 1/8 teaspoon
Garam masala - 1/2 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 2 tablespoons oil in a pot, add 4 cloves, 1 cinnamon stick, 5 green cardamom, 1 bay leaf and stir.
2. Add 200 grams onions and fry till they turn translucent.
3. Now, add 1 tablespoon ginger garlic paste, 1 teaspoon green chili paste and saute well.
4. Add 250 grams tomato and cook till tomatoes become pulpy. Add 1 1/2 tablespoons coriander powder, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1 teaspoon salt and mix all the ingredients well.
5. Transfer this mixture into a blender and blend it into a smooth gravy. Keep aside.
6. Heat 1 tablespoon ghee on a another pot, add 1 teaspoon black pepper, 2 tablespoons cashews and stir them well.
7. Strain the gravy mixture into the pot and some water to strain the gravy properly.
8. Now, add 200 grams paneer, 1/2 teaspoon dried fenugreek leaves, 170 grams fresh cream and mix all the ingredients well.
9. Add 1/2 teaspoon lemon juice, 1/8 teaspoon saffron, 1/2 teaspoon garam masala and mix well.
10. Garnish with coriander.
11. Serve with naan or roti.
