PANEER LABABDAAR (RESTAURANT STYLE )

Paneer lababdaar is a popular paneer gravy dish which can be found on the menus of many restaurants which serve punjabi food.
Making of restaurant style paneer lababdaar at home looks harder but it is not like that. North Indian / punjabi gravies are rich and creamy , majorly prepared using cashew, tomatoes and onions.

Preparation time : 30 minutes
Cooking time : 20 minutes
Serves : 4 persons

Ingredients:

200 grams cottage cheese ( paneer )

To be grind into paste:
4 tomatoes
10 cashews
4 cloves garlic
1/2″ piece ginger
2 cloves
1 cardamom

Other ingredients:
2 finely chopped onions
1 bay leaf
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp garam masala
1 tsp kasuri met ( det fenugreek leaves)
1/4 tsp sugar
2 tbsp butter/ghee
2 tbsp cream
Salt to taste

For garnish :
1 tsp ginger julienne
1 tbsp chopped coriander

Method:

1. Take all the ingredients of paste in one pan add about half cup of water and let it simmer till tomatoes are softened.once it cools down , blend it into a smooth paste, if needed addsome water.

2. Mix kasuri methi and garam masala and crush it with the hands.

3. Cut paneer into small pieces and soak it warm water. Spare some paneer , grate it and keep it aside.

4. Heat butter/ghee, add bay leaf ,saute it few seconds ,add onions and saute it till it becomes transperant.

5. Add the prepared paste,mix and stir well.

6. Add red chilli powder, cumin powder, coriander powder. Saute well till the oil separates.

7. Add one cup of water and stir well and let it simmer for a while.

8. Add sugar and Salt , mix and then add paneer , mix well. Then add grated paneer too. Cook for one minute .

9. Now add kasuri methi and garam masala mix. Mix and cook for 1 minute.

10. Lastly , add cream and turn off and turn off the heat. Mix well.

11. Garnish with ginger julienees and coriander. Serve with Roti’s , chapatis or paratha.