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Paneer Lababdar
Sapana Behl
A very rich and delicious paneer gravy made with loads of paneer cooked in tomato onion base.
5
from
17
votes
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Dinner, Main Course
Cuisine
North Indian
Servings
4
People
Ingredients
1x
2x
3x
300
gm
paneer,
cut in cubes
1/4
cup
paneer,
grated
2
onions,
finely chopped
1/4
cup
milk cream
1
teaspoon
turmeric powder
1
teaspoon
deggi mirch powder
2
teaspoon
coriander powder
1
teaspoon
garam masala
1
teaspoon
kasuri methi
salt to taste
2
tablespoon
butter
2
talespoon
oil
1
tablespoon
coriander leaves,
chopped
2
bay leaves
To grind in a paste
4
tomatoes,
chopped
2
green chillies
2
onions,
chopped
2"
ginger piece
4-5
garlic cloves
15-20
cashew nuts
2-4
cardamoms
Instructions
In a saucepan add all the ingredients to grind and cook for 10-12 minutes on medium heat.
Once cooled make a smooth paste in the grinder and set aside.
In another pan add butter and oil and cook on low to medium heat.
Add bay leaves and chopped onions and cook until onions are brown and cooked.
Now add in turmeric, coriander, deggi mirch, salt, and garam masala and stir nicely.
Add in the prepared paste and cook until oil separates from the gravy.
Finally add 2 cups of water, milk cream, and kasuri methi. Cook covered for 10 minutes.
Remove the lid and add crumbled paneer and paneer cubes. Turn off the heat and add coriander leaves.
Serve with naan or paratha bread.
Notes
Adjust the spices as per your taste.
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@Behlsapana
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#cookingwithsapana
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