Medium

Chilli powder

Turmeric powder

Coriander powder

teaspoon

Cumin seed

Clarified butter (ghee)

Fresh cream

Green chillies (Indian)

unit

Ginger

Ginger-Garlic Paste

Onion

Cashew nuts

Tomato

Paneer

Paneer Lababdar

Start by making a tomato-cashew paste. Blend together the tomatoes, onions, cashew nuts, garlic, ginger, and green chilies to a smooth paste.

Heat oil or ghee in a pan or kadai. Add cumin seeds and let them splutter.

Add the tomato-cashew paste to the pan. Cook this mixture on medium heat until it thickens and the oil starts to separate from the paste. This can take around 15-20 minutes.

Add red chili powder, turmeric powder, coriander powder, garam masala, salt, and sugar (if using). Mix well and continue to cook for a few more minutes.

Add fresh cream and mix it into the gravy. You can adjust the quantity of cream to your liking to make the gravy creamier.

Add the paneer cubes to the gravy and let them simmer for a few minutes until they are heated through.

Garnish with fresh coriander leaves

Serve Paneer Lababdar hot with naan, roti, or rice.

Medium

30 min

Main course

Indian

Servings

4

Nutrition

/ per serving

Directions

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