PANEER LABABDAR

Paneer lababdar is very similar to the Paneer Butter Masala. Soft and creamy cottage cheese made from full cream milk adds taste to every bite. This dish is so easy  to make. This gravy uses more cashewnuts .............and the addition of grated paneer adds thickness to the gravy. I have used milk here. But you can always add cream to make it more creamier and tastier.

It tastes yum with almost any flatbread.........parathas, chapathis or these garlic butter naans. I have added this dish to our weekly menu, since it's been a hit with my girls!

INGREDIENTS:

To saute and grind to a paste:

oil - 3 tbsps

cinnamon stick - 1 inch piece

cardamom - 2

onions - 2 medium

tomatoes - 3 big

ginger garlic paste - 1 tbsp

green chili - 2

cashewnuts, soaked in hot water for 10 minutes - 15

turmeric - 1/2 tsp

red chili powder - 1 and 1/2 tsps

garam masala - 1/2 tsp

coriander powder - 1/2 tsp

cumin powder - 3/4 tsp

Other ingredients:

butter - 2 tbsps

cinnamon - 1 inch piece

cardamoms - 2

cloves - 3

paneer, cubed - 200 g

panner, crumbled or grated - 2 tbsps

kasuri methi - 2tsps

milk - 1/2 cup

water - 1/2 cup

sugar - 1 tsp

salt as required

PROCESS:

• In a wok, heat the oil and add the cinnamon and cardamoms.
• Add in the onions and green chilies.
• Once they become slightly brown, add in the ginger garlic paste and saute for a minute or so.
• Add in the tomatoes. cover and close for awhile.
• Add in the turmeric, chili powder, garam masala, cumin and coriander powder. mix well. You can add in a few splashes of water if you think the mixture is sticking to the pan.
• Add in the cashew nuts.
• Cover and close till the tomatoes are  nice and mushy. Remove from the stove and let it cool.
• Once cooled, using a blender . put the entire onion and tomato mixture and blend to a smooth paste. Keep aside.
• In a wok, heat the butter.
• Add in the cardamoms, cloves and cinnamon. 
• Add in the onion and tomato paste. mix nicely. Add in the water and milk. Simmer 
• Add salt and sugar.
• Add in the grated paneer and mix well. Now take the kasuri methi, Rub it between the palms of your fingers and add it to the gravy.
• Once you have almost reached the required consistency add the paneer cubes. Switch off the stove after 2 to 3 minutes
• You can always add more milk if it gets too thick.