Paneer lababdar

• Produce

  • 3 1/2 tsp Coriander
  • 2 Garlic
  • 1 inch Ginger
  • 1 Green chilies
  • 100 g Onion

• Baking & Spices

  • 1 Cardamom, green
  • 1/4 tsp Garam masala, powder
  • 1 tsp Kasuri methi
  • 1/2 tsp Red chili powder
  • 1 Salt as required
  • 1/4 tsp Sugar

• Nuts & Seeds

  • 10 Cashews
  • 1/2 tsp Cumin

• Dairy

  • 2 tbsp Butter
  • 1 tbsp Butter to be added later
  • 1/4 cup Cream, low fat
  • 200 g Paneer
  • 2 tbsp Paneer, grated

• Liquids

  • 1 1/2 cup Water

• Other

  • 2 cloves ((lavang
  • 250 g Rams ripe red tomatoes (- chopped or 1.5 cups chopped tomatoes
  • 1 Tej patta ((indian bay leaf

Found on vegrecipesofindia.com

Description

Directions

• take 1.5 cups chopped tomatoes, 10 to 12 cashews, 1/2 inch chopped ginger, 2 to 3 garlic (chopped), 1 green cardamom, 2 cloves and 1/2 cup water in a small pan. use tomatoes which are not too tangy or sour.
• switch on flame and simmer this mixture on a low flame.
• cook till the tomatoes are softened. if the water dries up and the tomatoes are not softened, then add about 2 to 3 tbsp water and continue to cook.
• allow this mixture to become warm or cool completely and add to a grinder or blender jar.
• grind to a smooth paste without any cahsews or tomato chunks or pieces. you may add some water if required while grinding. keep this ground tomato-cashew-spices paste aside.
• heat 2 tbsp butter in pan or kadai/wok. add 1 tej patta and saute for a couple of seconds.
• add 1/2 cup finely chopped onions. stir well.
• then continue to saute as well as stir and cook till the onions become light golden or golden.
• then add the tomato-cashew-spices paste. the mixture will splutter if there is water in it, so be careful. stir very well.
• add 1/2 tsp cumin powder, 1/2 tsp coriander powder and 1/2 tsp red chili powder.
• stir and saute this masala. you will see the masala clumping and gathering around itself.
• saute till you see fat leaving the sides of the masala paste.
• then add 1 cup water. stir very well.
• add 1 or 2 slit green chilies.
• stir and allow the gravy to come to a simmer. then season with salt and sugar.
• add 200 grams paneer which have been cubed. also add 2 tbsp grated paneer.
• stir and simmer the gravy for about a minute.
• then sprinkle 1 tsp kasuri methi which has been crushed along with 1/4 tsp garam masala. stir very well again and simmer for a minute
• lastly add the low fat cream. switch off the flame & stir very well. you can also add 1 tbsp butter at this step. this is optional.
• garnish paneer lababdar with chopped coriander leaves and ginger julienne. serve with chapatis, tandoori rotis or naan. paneer lababdar also goes well with jeera rice or veg pulao.