Full written recipe for Paneer Lababdar
Prep time: 15-20 minutes
Cooking time:25-30 minutes
Serves: 5-6 people
Ingredients:
Base gravy
OIL | तेल 2-3 TBSP
CUMIN SEEDS | जीरा 1 TSP
GARLIC | लेहसुन 8-10 CLOVES
GINGER | adrak 2 INCH
GREEN CHILLI | हरी मिर्च 2-3 NOS.
ONION | प्याज़ 2 MEDIUM SIZED (SLICED)
WHOLE SPICES
1. BAY LEAF | तेज पत्ता 2 NOS.
2. CINNAMON | दालचीनी 1 INCH
3. GREEN CARDAMOM | हरी इलायची 3-4 NOS.
TOMATO | टमाटर 3 NOS.
CORIANDER STEM | धनिए की डंठल 2-3 TBSP
SALT | नमक TO TASTE
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 4-5 NOS.
CASHEW | काजू 15 NOS.
MELON SEEDS | खरबूजे के बीज 3 TBSP
HOT WATER | गरम पानी AS REQUIRED
Sautéing Paneer
OIL | तेल 2 TBSP
PANEER | पनीर 500 GRAMS (CUBED)
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
SALT | नमक A PINCH
Final Cooking
OIL | तेल 3-4 TBSP
CUMIN SEEDS | जीरा 1 TSP
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
ONION | प्याज़ 2 MEDIUM SIZED. (CHOPPED)
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP
POWDERED SPICES
1. TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
2. KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
3. CORIANDER POWDER | धनिया पाउडर 1 TSP
TOMATO | टमाटर 2 NOS. (CHOPPED)
SALT | नमक TO TASTE
CAPSICUM | शिमला मिर्च 1 NO. (CHOPPED)
SUGAR | शक्कर A PINCH
FRESH CREAM | फ्रेश क्रीम 3-4 TBSP
BUTTER | मक्खन 2 TBSP
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर 1/2 TSP
GARAM MASALA | गरम मसाला A PINCH
PANEER | पनीर 30-35 GRAMS (GRATED)
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Set a deep pan on high heat & once it gets hot add oil, once the oil gets hot add in
cumin seeds, garlic, ginger, green chilli & onion, stir it once & then add all the whole
spices & cook over high flame until the onions turn translucent.
Further add tomatoes, coriander stem & all the remaining ingredients, stir well & cook
briefly over high flame until the tomatoes gets slightly mushy.
Then add hot water as required, cover & cook over medium high flame until the
tomatoes gets completely mushy.
Once the tomatoes have cooked, switch off the flame & discard the whole spices, cool
down the gravy completely & then grind it into a fine paste, your base gravy is ready.
To saute the paneer set a wok over high flame & once it gets hot add oil & let the oil
heat up, then add the paneer, turmeric powder, kashmiri red chilli powder & salt, toss
over high flame until the paneer gets a slight fried coating.
Transfer the sauted paneer into a separate bowl.
To make the final tempering, set the wok over high heat, add oil & then add cumin
seeds, green chilli & onion, stir well & cook until the onions turn golden brown.
Further add ginger garlic paste & cook it briefly with the onions.
Lower the flame & add all the powdered spices followed by a splash of hot water, stir &
cook the spices for 2 minutes.
Further add the chopped tomatoes along with salt & cook over high flame until the
tomatoes get mushy.
Then add the capsicum & cook over high flame for 1-2 minutes.
Add the base gravy, make sure you strain & add it, stir well & cook over high flame for 5
minutes then taste & adjust the seasoning & add sugar & stir well.
Further add the paneer along with fresh cream, butter, roasted kasuri methi powder,
garam masala & grated paneer, stir well &; finally add fresh coriander.
Your restaurant style paneer lababdar is ready.
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Chapters
Intro 0:00
Base Gravy 0:55
Paneer tossing 3:13
Final Cooking 4:02
Plating 7:09
Outro 8:08