Paneer Lababdar (Creamy Paneer Dish)

 Paneer Lababdar is a rich, creamy Mughal dish. It is similar to Paneer Butter Masala, yet a little different. Here the base of the gravy, onion, tomatoes and spices are cooked before blending into a puree, which is then cooked. Also, in this dish, big paneer cubes are sautéed in spices before adding to the creamy gravy. This enhances the flavor of the paneer. 

Ingredients:

For the gravy:

2 Tablespoons neutral oil

1/2 teaspoon black peppercorn

1 bay leaf

1 black cardamom (badi elaichi)

1 inch cinnamon

3 cloves of garlic, peeled

1 inch piece of ginger, peeled

1 onion, sliced (2 cups)

2 tomatoes, sliced (2 cups)

2 dried red chili 

2 Tablespoons cashew nuts

2 Tablespoons melon seeds (char magaz)

1 teaspoon salt

                                                             

For the Curry:

2 Tablespoons oil

1 teaspoon cumin

1 onion, finely chopped (1 cup)

1/4 teaspoon turmeric

2 teaspoons Kashmiri red chili powder or Cayenne pepper

1 teaspoon coriander powder

1/2 teaspoon cumin powder

2 cups hot water

1/2 teaspoon salt

4 Tablespoon Paneer or Khoya, grated 

2 Tablespoons fresh chopped cilantro

2 Tablespoons Kasuri Methi, crushed

2 Tablespoons heavy cream

For Masala Paneer:

1 Tablespoon butter

20-24 cubes of paneer

1/2 cup green pepper, cubed

1/4 teaspoon turmeric

1/4 teaspoon red chili powder

1/2 teaspoon kasuri methi

1 pinch salt 

                                  

Method:

Preparing the Base:

1. Heat 2 Tablespoons oil in a saucepan on medium flame. Add the dry spices and sauté for 1 minute.

                                                             

2. Add sliced onion, ginger, and garlic. Cook for 3 minutes.

                                                           

3. Add sliced tomatoes, dried chili, cashew, and melon seeds. Cook for 5 minutes, until the tomatoes are soft. Remove from stove and allow to cool completely.

                                     

                                     

4. Place cooked vegetable mixture in a blender puree, adding little water.

                                                       

5. Strain the puree to get a smooth base. Set aside.

                                                        

Preparing Masala Paneer:

1. Heat 1 Tablespoon butter in the same skillet on medium heat. Add cubed paneer and green pepper. 

                                                         

  

2. Reduce the heat to low. Add 1/4 teaspoon turmeric, 1/4 teaspoon red chili powder, kasuri methi and a pinch of salt. Cook on medium heat for 4 minutes, until well coated and paneer is slightly golden. Remove from stove and set aside.

                                 

Preparing the Curry:

1. Heat 2 Tablespoons oil in a large saucepan. Add 1 teaspoon cumin. cook for 30 seconds.

                                                        

2. Add chopped onion, and cook until translucent, 4-5 minutes.

                                                         

3. Lower the heat. Add red chili powder, turmeric, coriander powder, cumin powder, and salt. Turn the heat up to medium, and cook for 2-3 minutes.

                                    

4. Add masala base to the saucepan. Cook until oil separates, 5 minutes.

                                   

5. Add 2 cups of hot water, 1/2 teaspoon salt and cook. Adjust water to desired consistency.

                                                          

6. Gently add the masala paneer. Sprinkle grated paneer or khoya. Gently mix everything together. Cover and cook for 10 minutes on low medium flame.

                                   

                                                           

7. Gently stir in 2 Tablespoons cream. Garnish with chopped cilantro, and crushed kasuri methi. Remove from stove.

                                      

8. Serve hot with your choice of flat bread or naan or rice. I paired it with Lachha Parantha.

                

This recipe yields 6 servings.