Chef Nitish will shared recipe and ingredient of paneer lababdar

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chef nitish will tell recipe and ingredient of paneer lababdar

1) Soak cashew nuts in warm water for at least 15 minutes. While it soaking prep other ingredients like chopping onions, making ginger, garlic paste or grating it.

2) Then make smooth paste out it using grinder.
3) Take two medium tomatoes. wash it well and roughly chop it.
4) Blend it into the blender till you get smooth puree. Keep it aside.
5) Heat the oil in a pan on medium heat. Once hot add whole spices (black cardamom, green cardamom, cloves, mace, cinnamon stick and bay leaf). Saute for 30-40 seconds. Or till you get nice aroma of spices.
6) Then add chopped onions. Sprinkle little salt to speed up the process.
7) Cook till onions are soft and translucent. No need to brown them.
8) Then add ginger paste and garlic paste.
9) Saute for a minute. Or till the raw smell of garlic goes away.
10) Add prepared tomato puree and slit green chili.
11) Add remaining salt and mix. let it cook. If it splutters a lot then partially cover the pan. Do stir occasionally to make sure that puree is not sticking to the bottom of the pan.
12) Cook till all the moisture is evaporated and oil starts to ooze out.
13) Then add red chili powder and coriander powder.
14) Mix well and cook for a minute.
15) Then add prepared cashew nut paste.
16) Mix well and cook for a minute with stirring constantly.
17) Then add water.
18) Mix well and let it simmer on low for 4-5 minutes.
19) Then add sugar. The amount of sugar is depends on the taste of tomatoes. Or you can skip it.
20) Mix well.

21) Add garam masala powder
22) and kasoori methi. Do crush the kasoori methi.
23) Stir well.
24) Add paneer.
25) Mix gently and cook for 2-3 minutes. If gravy is too thick then you can some more water at this time and then simmer for 2 minut
26) Add butter and let it melt.
27) Add amul fresh cream.
28) Mix well and turn off the stove.
Paneer Lababdar Recipe
USE measuring cups are used (1 cup = 240 ml)

Course: Main Course

Cuisine: Indian

Calories: 413kcal

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes

US measuring cups are used (1 cup = 240 ml)

Ingredients:-
For cashew paste:

▢

• 2 tablespoons Cashew nuts

For paneer lababdar recipe:

• 200 grams or 7 oz paneer cut into dice shape

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2i

Instructions 

Making cashew paste and tomato puree:

Soak cashew nuts in warm water for at least 15 minutes. While it soaking prep other ingredients like chopping onions, making ginger, garlic paste or grating it.
Then make smooth paste out it using grinder.
Take two medium tomatoes. wash it well and roughly chop it.
Blend it into the blender till you get smooth puree. Keep it aside.

Making paneer lababdar recipe:

Heat the oil in a pan on medium heat. Once hot add whole spices. Saute for 30-40 seconds.
Then add chopped onions. Sprinkle little salt. Cook till onions are soft and translucent. No need to brown them.
Then add ginger paste and garlic paste. Saute for a minute.
Add prepared tomato puree and slit green chili.
Add remaining salt and mix. let it cook. If it splutters a lot then partially cover the pan. Do stir occasionally.
Cook till all the moisture is evaporated and oil starts to ooze out.
Then add red chili powder and coriander powder. Mix well and cook for a minute.
Then add prepared cashew nut paste. Mix well and cook for a minute with stirring constantly.
Then add water. Mix well and let it simmer on low for 4-5 minutes.
Then add sugar. The amount of sugar is depends on the taste of tomatoes. Or you can skip it. Mix well.
Add garam masala powder and kasoori methi. Do crush the kasoori methi between your palm before adding it. Stir well.
Add paneer. Mix gently and cook for 2-3 minutes.
Add butter and let it melt.
Add heavy cream. Mix well
turn off the stove.

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Nutrition

Calories: 413kcal | Carbohydrates: 11g | Protein: 14.3g | Fat: 35.1g | Saturated Fat: 6.5g | Cholesterol: 24mg | Sodium: 452mg | Potassium: 300mg | Fiber: 2.1g | Sugar: 3.9g

Nutrition information is a rough estimate for 1 serving