If you are tired of monotonous dishes like potatoes or dal for dinner, try something richer, creamier, and very tasty. The name Paneer Lababdar, which is served in restaurants and dhabas, whets the appetite due to its tender and thick gravy that is impossible to stop eating.
The good news is that you can prepare such an exquisite dish at home without spending on expensive restaurant meals. Below is a simple recipe and a secret trick that will ensure a thick and creamy sauce.
For preparation, you will need: 250 grams of paneer, cut into cubes; 2 large onions (finely chopped or paste); 3-4 medium tomatoes (puree); 10-12 cashews (soaked in water for 15 minutes); 1 tablespoon ginger and garlic paste; 2-3 tablespoons of butter and a little vegetable oil; 3-4 tablespoons of fresh cream or sour cream; 1 teaspoon of dried Kasuri mint; as well as whole spices (cinnamon, cardamom, cinnamon, cloves) and spices: Kashmiri red carmund powder, turmeric, coriander powder, garam masala, and salt to taste.
To achieve the rich and creamy consistency characteristic of restaurants, be sure to add the puree of soaked cashews and a little grated paneer to the sauce. This will give the sauce a natural thickness and creaminess. Additionally, for a perfectly smooth texture, it is recommended to lightly fry the onions and tomatoes in butter before blending them.
First, you need to prepare the puree: blend the soaked cashews in a blender until smooth, and also prepare the tomato puree. Then, heat 1 tablespoon of butter and a little vegetable oil in a pan. Add the whole spices, ginger and garlic paste, then the finely chopped onion and fry until golden brown.
After this, add the Kashmiri red carmund powder, turmeric, coriander powder, and salt. Add the tomato puree and cook until the oil starts to separate from the mixture. When the mixture thickens, pour in the cashew puree with a little water and simmer over medium heat for 5 minutes. Then stir in the fresh cream and crushed Kasuri mint.
Finally, add the pieces of paneer and a little garam masala to the sauce. Cover with a lid and simmer on low heat for 3-4 minutes so that all the aromas penetrate the paneer. The ready Paneer Lababdar is served hot with butter naan, laccha paratha, or Jeera rice.