What makes this dish special
Paneer Lababdar is a popular Indian dish that is known for its rich and flavorful gravy. It is a dish that is both tasty and fancy, but surprisingly easy to make. The dish is characterized by its unique grainy texture, which sets it apart from other paneer dishes like Paneer Makhani. This texture is achieved through the careful cooking of the onions and spices, which are then combined with tomato puree, cream, and cashew paste to create a rich and creamy sauce. The dish is finished with the addition of fresh paneer cubes, which are gently mixed into the sauce to absorb the flavors.
Recipe
Ingredients: * Paneer (170g), cut into rectangular pieces * Pureed Tomato (1 large or 2 medium) * Finely Chopped Onion (1 large) * Cream (2 TbSp) * Curd (2 TbSp) * Grated Ginger (1 Tsp) * Garlic Paste (1 TbSp) * Cashew Paste (~10 cashews, soaked and ground) * Salt to taste * Red Chili Powder to taste * Cumin Powder (1 Tsp) * Kasoori Methi (1/2 Tsp) * Garam Masala (1/2 Tsp) * Turmeric (1/2 Tsp) * Coriander Powder (1.5 Tsp) * Coriander for garnishing * Oil for cooking (2-3 Tbsp)
Instructions: 1. Heat oil in a pan. Add finely chopped onions and saute until golden brown. 2. Add grated ginger and garlic paste. Cook for about a minute. 3. Add all dry spices except garam masala. 4. Add curd and cook until the water dries. 5. Add tomato puree and cook until oil leaves the sides. 6. Add fresh cream, cashew paste, kasoori methi, and garam masala. Mix well and add water to adjust consistency. 7. Gently add the paneer cubes and cook for about a minute. 8. Serve hot, garnished with chopped coriander.
Tips: * To prevent onions from over-browning and becoming bitter, add about 2 tablespoons of water while sauteing. This also helps to bring out the color of the onions. * When adding the paneer, be gentle to avoid breaking the pieces.
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