Compared to other Paneer recipes, the Paneer Lababdar Recipe has hardly little salt at all. Therefore, Bachara may also easily consume this meal. We have tried a variety of paneer recipes, but the Paneer Lababdar Recipe is absolutely unique and wonderful, so once you try it, you’ll want to cook it often. And if you love Indian cuisine and wish to savour the flavorful, rich scent of authentic Indian cuisine? Afterward, you must have the delectable Paneer Lababdar Recipe. Both vegans and non-vegetarians like this delectable meal. Paneer Lababdar will become a staple on your dinner table because to its creamy texture, brilliant colours, and alluring combination of spices. This essay will examine.
Table of Contents
What is Paneer?
Indian cuisine regularly uses fresh cheese, or paneer. It is made with milk curd and either lemon or vinegar. Due to its high protein content, cheese is frequently used in vegetarian cooking.
What is the meaning of lababdar?
The term “labdar” is derived from the Urdu language, which is used throughout Pakistan and portions of India. It is an adjective that is used to describe a certain cooking technique or culinary quality.
In Arabic, “labdar” denotes either having a great desire or being flavorful. In the context of cuisine, it alludes to a dish that is sumptuously flavorful and extraordinarily fragrant. This suggests that a variety of spices and additional ingredients were likely utilised to prepare the cuisine, giving it a great and savoury flavour.
What is Paneer Lababdar?
Paneer Lababdar Recipe is a vegetarian Indian favorite dish that features paneer as the star ingredient. This recipe is made by cooking cheese in tomato-based gravy mixed with aromatic spices. This recipe is famous for its vibrant red color and creamy texture and delicious taste of its own. Paneer labdaar is usually served with naan, roti, or steamed rice or you can also serve it with cumin rice, making it a versatile and filling meal option.
How to make Paneer Lababdar?
This Paneer Lababdar Recipe is simple to make at home since it is very simple to make. It only consumes a small amount of resources. You only need some cheese, dried fruits, dried onions, spices, and tomatoes from your kitchen to make this. Let’s examine some of the steps we must take to make this supper.
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Paneer Lababdar Recipe
Here are some guidelines for following this Paneer Lababdar Recipe so that it turns out tasty and creamy:
A Creamy Delight Paneer Lababdar Recipe
Ingredients
- 300 gram paneer (Indian cottage cheese)
- 3 medium-sized tomatoes, finely chopped
- 2-3 medium-sized onions, finely chopped
- 1 tbsp ginger-garlic paste
- 15 cashew nuts
- 2 tbsp oil
- 2 tbsp butter
- 1 tbsp cumin seeds
- 1 tbsp red chili powder
- 1/2 tbsp turmeric powder
- 1/2 tbsp garam masala
- 1/2 tbsp kasuri methi (dried fenugreek leaves)
- 1/4 cup fresh cream
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions
- Ghee or oil should be melted in a pan over medium heat. Onions should be sautéed till golden brown after being added and chopped.
- The pan should now include the ginger and garlic paste. The flavor and odor of raw meat should go after one minute of sauteing.
- Add the tomato puree and toss until the mixture begins to separate the oil.
- The pan should be filled with cashew paste and whipped yoghurt. Cook for 2–3 minutes after thoroughly mixing.
- Red chilli powder, garam masala, salt, turmeric, and coriander have all been added. Cook for a further 2 minutes after mixing everything.
- To ensure that the paneer cubes are evenly covered in gravy, add them and gently stir the mixture.
- Add freshly cut coriander leaves as a final garnish.
- Serve warm with rice, naan, or roti. A great main dish is paneer lababdar.
Video
Notes
Prepare the Cashew Paste
- Spend around 15 minutes soaking the cashew nuts in warm water.
- After draining the water, mix or process the cashew nuts into a smooth paste.
- The cashew paste should be set away for later use.
Saute the Onions and Tomatoes
- Warm the oil in a pan or kadai over a low flame.
- Watch the cumin seeds burst once you’ve added them.
- Add the onions and cook them for a couple of minutes, or until they are golden brown.
- To get rid of the raw flavor, add ginger-garlic paste and sauté for a minute.
- The tomatoes have been cooked until they are quite soft and mushy.
- Allow the mixture to cool for a while.
The mixture in a Blender
- Blend or process the onion and tomato combination that has been sautéed.
- Mix until a paste consistency is achieved.
- Save the paste for future use.
Make the gravy.
- The same pan or kadai should be used to cook the ghee (clarified butter).
- Boil the mixed mixture for a few minutes after adding.
- Salt, red chili powder, turmeric powder, garam masala, and other ingredients are optional.
- Cook for a further two to three minutes after completely mixing.
- After thoroughly combining, add the cashew paste.
- Stirring continuously, cook for a further 2 to 3 minutes.
Combine Paneer and cream.
Make bite-sized cubes of paneer.To ensure that the paneer is thoroughly covered in the sauce, add the paneer cubes to the gravy and gently stir.
Cook for a further 2 to 3 minutes to enable the flavors to mingle.
Mix thoroughly after adding fresh cream.
More 2 to 3 minutes of simmering.
Decorate and Serve
Sprinkle the Paneer Lababdar with the kasuri methi (dried fenugreek leaves), which you crushed between your palms.Add fresh coriander leaves as a garnish.
Serve hot with steaming rice, naan, or roti. Â
How to Make Paneer Lababdar the Best
To improve flavors and create a great Paneer Lababdar Recipe, take into account the following advice:
For the greatest flavor and texture, use paneer that has recently been made. Paneer may be made at home or purchased at a nearby Indian supermarket.
Before pulverizing the cashew nuts, soak them in warm water for a little while. To achieve a smooth consistency, do this.
You may adjust the quantity of spiciness to your liking. Various quantities of red chili powder and garam masala can be used.
You may increase the meal’s nutritional value by including vegetables like carrots, peas, or bell peppers in the gravy.
You may add a green chili that has been finely chopped or a dash of red chili flakes if you want your Paneer Lababdar hotter.
You may toast the paneer cubes before adding them to the sauce for a smokey flavor
Variations of Paneer Lababdar
A recipe as adaptable as Paneer Lababdar Recipe may be tailored to suit personal tastes. You might try a couple of the following variations:
To make a colourful and nutrient-dense Palak Paneer Lababdar, generously add blanched and pureed spinach to the sauce.
Matar Paneer Lababdar: To make a delicious Matar Paneer Lababdar, add green peas in addition to paneer. Peas’ sweetness balances out the dish’s heaviness.
Mushroom Paneer Lababdar: To make a hearty Mushroom Paneer Lababdar, stir sautéed mushrooms into the sauce. Mushrooms’ earthy flavours go nicely with paneer’s creamy flavour.
Conclusion
A recipe as adaptable as Paneer Lababdar Recipe may be tailored to suit personal tastes. You might try a couple of the following variations:
To make a colourful and nutrient-dense Palak Paneer Lababdar, generously add blanched and pureed spinach to the sauce.
Matar Paneer Lababdar: To make a delicious Matar Paneer Lababdar, add green peas in addition to paneer. Peas’ sweetness balances out the dish’s heaviness.
Mushroom Paneer Lababdar: To make a hearty Mushroom Paneer Lababdar, stir sautéed mushrooms into the sauce. Mushrooms’ earthy flavours go nicely with paneer’s creamy flavour.
Can I use store-bought paneer for this recipe?
Yes, you can use store-bought paneer for this recipe. However, if possible, opt for fresh and soft paneer for the best taste and texture.
What other vegetables can I add to Paneer Lababdar?
While Paneer Lababdar traditionally includes only paneer, you can experiment by adding vegetables like bell peppers, peas, or carrots to enhance the flavors and nutritional value of the dish.
Can I make Paneer Lababdar without onions and garlic?
Yes, if you prefer a no-onion no-garlic version of Paneer Lababdar, you can omit them from the recipe. You can increase the quantity of tomatoes and use alternative spices and seasonings to enhance the flavor.
How long does Paneer Lababdar last in the refrigerator?
Paneer Lababdar can be refrigerated for up to 2-3 days in an airtight container. Reheat it before serving.
What is the difference between paneer butter masala and paneer lababdar?
Unlike paneer butter masala, which has a highly smooth and silky sauce because the onions are pureed, paneer lababdar has a somewhat chunkier gravy due to the use of chopped onions. Paneer: We use grated and cubed paneer in our lababdar.
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