Paneer lababdar recipe

Ingredients

for the tomato-cashew paste
250 grams ripe red tomatoes 1.5 cup chopped tomatoes
10-12 cashews/kaju
1/2 inch ginger / adrak chopped
2-3 garlic/lahsun chopped
1/2 cup Water
1 green cardamom/chotti elachi
2 cloves (lavang)
remaining ingredients
200 grams paneer cottage cheese
2 tbsp grated paneer
100 grams onion ½ cup finely chopped onions
1 Bay Leaf
1-2 Green chilies slit
1/2 tsp cumin powder/jeera
1/2 tsp coriander powder (dhania powder)
1/2 tsp red chili powder/lal mirch powder or deghi mirch or kashmiri red chili powder
1/4 tsp Garam masala powder
1/4 cup low fat cream 25% to 35% fat
1 tsp kasuri methi / dry fenugreek leaves crushed
2 tbsp butter
1 tbsp butter to be added later optional
1/4-1/2 tsp sugar or add as required
1-2 cups Water
Salt as required
for garnish
1 tbsp chopped coriander leaves
1/2 inch Ginger julienne

60 min · Easy

Directions

1. Planning tomato-cashew-flavors paste
Take 1.5 mugs cleaved tomatoes, 10 to 12 cashews, ½ inch hacked ginger, 2 to 3 garlic (slashed), 1 green cardamom, 2 cloves and ½ container water in a little skillet. Use tomatoes which are not very tart or harsh.
Switch on fire and stew this blend on a low fire.
Cook till the tomatoes are relaxed. On the off chance that the water goes away and the tomatoes are not mollified, then add around 2 to 3 tbsp water and keep on cooking.
Permit this blend to wind up warm or cool totally and add to a processor or blender jug.
Toil to a smooth glue with no cashews or tomato lumps or pieces. you may include some water if obliged while pounding. Keep this ground tomato-cashew-flavors glue aside.
Get ready paneer lababdar sauce
Heat 2 tbsp spread in container or kadai/wok. Include 1 tej patta and saute for two or three seconds.
Include ½ container finely cleaved onions. mix well.
At that point keep on sauting and in addition mix and cook till the onions turn out to be light brilliant or brilliant.
At that point include the tomato-cashew-flavors glue. the blend will splutter if there is water in it, so be watchful. blend extremely well.
Include ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp red stew powder.
Mix and saute this masala. you will see the masala amassing and assembling around itself.
Saute till you see fat leaving the sides of the masala glue.
At that point include 1 glass water. blend extremely well.
Include 1 or 2 opening green chilies.
Blend and permit the sauce to go to a stew. at that point season with salt and sugar.
Include 200 grams paneer which have been cubed. likewise include 2 tbsp ground paneer.
Blend and stew the sauce for around a moment.
At that point sprinkle 1 tsp kasuri methi which has been pounded alongside ¼ tsp garam masala. Blend extremely well again and stew for a moment.
Ultimately include 2 tbsp low fat cream. switch off the fire & mix extremely well. You can likewise Include 1 tbsp spread at this stride. this is discretionary.
Trim paneer lababdar with slashed coriander leaves and ginger julienne.
Present with chapatis, tandoori rotis or naan.
Paneer lababdar additionally runs well with jeera rice or veg.

side dishes, paneer, recipe, sidedish, lababdar October 13, 2018 07:51

Author https://hungryforever.com/recipe/...