Paneer Lababdaar is a wonderful Indian cottage cheese dish made out of spiced tomato and cashew paste and sautéed with onions and more spices and herbs. You can even add sugar and cream to make it sweeter and more appealing. This dish has a delightful tang to it and is also quite flavorful.
HOW TO MAKE PANEER LABABDAAR?
· Prepare 1.5 cups of chopped tomatoes, 10 to 12 cashews, 1 inch of chopped ginger, 2 to 3 medium-sized garlic cloves- chopped, 1 green cardamom, 2 cloves and ½ cup water. Once ready, add all these to a small pan.
· Place the pan on the burner, let this mixture simmer over low flame.
· Let it cook until the tomatoes are soft. If the water evaporates before your tomatoes are softened, add 2 to 3 tablespoons of water and carry on. Then let it cool.
· Grind or blend the cooled mixture until it becomes a smooth paste. Make sure there are no chunks left. Set it aside.
· Saute 2 tablespoons butter, oil or ghee and 1 tej patta in a pan for two seconds, then add ½ cup finely chopped onions. Stir it well and carry on sauteing until the onions turn a light golden brown.
· Once it has, add the smooth paste you set aside earlier, and mix it well.
· Add ½ teaspoon cumin powder, ½ teaspoon ground coriander powder and ½ teaspoon red chilli powder or cayenne pepper into the mix.
· Stir and sauté the masala until you see fat leaving the sides of the paste, then add 1 cup of water and mix it well.
· Add 1 or 2 slit green chillies and stir until the gravy simmers. Then season it with a bit of salt.
· Once you’ve mixed it, around ½ teaspoon of sugar and 200 grams of Shuddh paneer cut into cubes and squares. For texture, add 2 tablespoons of grated Shuddh paneer as well and mix.
· Then, sprinkle 1 teaspoon of crushed kasuri methi or dry fenugreek leaves along with ¼ teaspoon garam masala powder, and mix.
· Next up, add ¼ cup of low-fat cream or 1 to 2 tablespoons of heavy whipping cream.
· Then, switch off the heat and mix the whole thing well.
· Finally, garnish you amazing Shuddh Paneer Lababdar with chopped coriander leaves and ginger julienne before you serve it.
Surrender to this flavorful and unique Shuddh paneer and gravy dish. The spices will just burst from your tongue into the deepest recesses of your being. It’s simply that all-consuming.