How to Make Paneer Lababdar Recipe

Paneer Lababdar is a quintessential Indian dish that tantalizes taste buds with its rich and creamy texture combined with a burst of aromatic spices. This vegetarian delicacy hails from North India and is a popular choice in both homes and restaurants. The dish is a celebration of paneer, also known as Indian cottage cheese, and its ability to absorb the myriad flavours of the spices it's cooked with. Paneer Lababdar is a delightful union of tomatoes, spices, and, of course, the star ingredient – paneer.

To embark on the journey of creating a perfect Paneer Lababdar, gather the following ingredients:

- Paneer (Indian Cottage Cheese): The heart of the dish, paneer adds a creamy and luscious texture to the final creation.

- Tomatoes: Fresh, ripe tomatoes form the base of the vibrant red gravy. They contribute both colour and a tangy sweetness to balance the spices.

- Onions: Sautéed onions provide a robust flavour and help create the thick consistency of the gravy.

- Ginger-Garlic Paste: A classic Indian combination that forms the flavour base of many dishes, ginger-garlic paste adds depth and aroma to the Paneer Lababdar.

- Spices (Cumin, Coriander, Turmeric, Garam Masala): A harmonious blend of spices is crucial for the authentic taste. Cumin and coriander bring earthiness, turmeric adds colour, and garam masala provides warmth.

- Cashews: For a luxurious and creamy texture, cashews are ground and added to the gravy.

- Cream: To elevate the richness of the dish, a dollop of cream is stirred in at the end.

1. Prepare the Paneer: Cut the paneer into cubes and lightly fry or grill them until golden brown. This step enhances the texture and flavour of the paneer.

2. Make the Tomato Gravy: Sauté chopped onions until golden brown, add ginger-garlic paste, and cook until the raw smell disappears. Add pureed tomatoes and cook until the oil separates, indicating the base is ready.

3. Spice it Up: Introduce a medley of spices – cumin, coriander, turmeric, and garam masala. Allow them to meld with the tomato gravy, creating a fragrant and flavorful base.

4. Cashew Cream: Grind cashews into a fine paste, adding water as needed. Stir this creamy cashew paste into the tomato gravy, enhancing both richness and texture.

5. Paneer Marriage: Gently add the paneer cubes to the simmering gravy, ensuring each piece is coated in the luscious sauce. Allow them to soak in the flavours.

6. Creamy Finish: Finish the dish by drizzling cream over the Paneer Lababdar. The creaminess balances the spices and adds a velvety touch.

1. Paneer Quality: Opt for fresh and soft paneer for the best texture.

2. Balancing Spices: Adjust spice levels according to personal preference. You can increase or decrease the amount of garam masala and red chilli powder.

3. Cashew Paste: Soak cashews in warm water before grinding for a smoother paste.

4. Fresh Ingredients: Use ripe tomatoes and aromatic spices for an authentic taste.

Paneer Lababdar is not just a dish; it's an experience that brings together the richness of paneer and the aromatic dance of Indian spices. Whether you're a seasoned chef or a novice in the kitchen, this recipe promises a flavorful journey through the heart of Indian cuisine.