Protein rich, low fat, soft and silky paneer cubes cooked in a spicy tomato and fresh cream gravy makes a delicious paneer lababdar.
INGREDIENTS
for the tomato-cashew paste
- 250 grams ripe red tomatoes 1.5 cup chopped tomatoes
- 10-12 cashews/kaju
- 1/2 inch ginger / adrak chopped
- 2-3 garlic/lahsun chopped
- 1/2 cup Water
- 1 green cardamom/chotti elachi
- 2 cloves (lavang)
remaining ingredients
- 200 grams paneer cottage cheese
- 2 tbsp grated paneer
- 100 grams onion ½ cup finely chopped onions
- 1 Bay Leaf
- 1-2 Green chilies slit
- 1/2 tsp cumin powder/jeera
- 1/2 tsp coriander powder (dhania powder)
- 1/2 tsp red chili powder/lal mirch powder or deghi mirch or kashmiri red chili powder
- 1/4 tsp Garam masala powder
- 1/4 cup low fat cream 25% to 35% fat
- 1 tsp kasuri methi / dry fenugreek leaves crushed
- 2 tbsp butter
- 1 tbsp butter to be added later optional
- 1/4-1/2 tsp sugar or add as required
- 1-2 cups Water
- Salt as required
for garnish
- 1 tbsp chopped coriander leaves
- 1/2 inch Ginger julienne
INSTRUCTIONS
Planning tomato-cashew-flavors paste
- Take 1.5 mugs cleaved tomatoes, 10 to 12 cashews, ½ inch hacked ginger, 2 to 3 garlic (slashed), 1 green cardamom, 2 cloves and ½ container water in a little skillet. Use tomatoes which are not very tart or harsh.
- Switch on fire and stew this blend on a low fire.
- Cook till the tomatoes are relaxed. On the off chance that the water goes away and the tomatoes are not mollified, then add around 2 to 3 tbsp water and keep on cooking.
- Permit this blend to wind up warm or cool totally and add to a processor or blender jug.
- Toil to a smooth glue with no cashews or tomato lumps or pieces. you may include some water if obliged while pounding. Keep this ground tomato-cashew-flavors glue aside.
Get ready paneer lababdar sauce
- Heat 2 tbsp spread in container or kadai/wok. Include 1 tej patta and saute for two or three seconds.
- Include ½ container finely cleaved onions. mix well.
- At that point keep on sauting and in addition mix and cook till the onions turn out to be light brilliant or brilliant.
- At that point include the tomato-cashew-flavors glue. the blend will splutter if there is water in it, so be watchful. blend extremely well.
- Include ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp red stew powder.
- Mix and saute this masala. you will see the masala amassing and assembling around itself.
- Saute till you see fat leaving the sides of the masala glue.
- At that point include 1 glass water. blend extremely well.
- Include 1 or 2 opening green chilies.
- Blend and permit the sauce to go to a stew. at that point season with salt and sugar.
- Include 200 grams paneer which have been cubed. likewise include 2 tbsp ground paneer.
- Blend and stew the sauce for around a moment.
- At that point sprinkle 1 tsp kasuri methi which has been pounded alongside ¼ tsp garam masala. Blend extremely well again and stew for a moment.
- Ultimately include 2 tbsp low fat cream. switch off the fire & mix extremely well. You can likewise Include 1 tbsp spread at this stride. this is discretionary.
- Trim paneer lababdar with slashed coriander leaves and ginger julienne.
- Present with chapatis, tandoori rotis or naan.
- Paneer lababdar additionally runs well with jeera rice or veg.
