Wednesday, October 28, 2015

Paneer Lababdar

"Because not all the posts need to have stories... So here we go direct to the recipe.."


Paneer: 250 gm
Butter: 3 tsp.
Bay leaf: 1
Black peppercorns: 1/2 tsp.
Onion (chopped): 1 large
Tomato (chopped): 2
Salt to taste
Cashews: 1 handful
Cumin powder: 1 tsp.
Coriander powder: 1 tsp.
Red chili powder: 1 tsp.
Green chillis (slit): 2
Sugar: 1 tsp.
Garam masala: 1 tsp.
Kasoori methi: 1 tsp.
Coriander leaves to garnish

  1. Soak the cashews in warm water and keep aside.
  2. Heat the butter on medium flame in a deep- bottomed pan and add the bay leaf and peppercorns. 
  3. When they crackle a bit, add the onions and fry until they are turning transparent. Don't let the onions brown.
  4. Add the chopped tomatoes and sprinkle salt. Mix well and cook until the tomatoes are completely soft and mushy.
  5. Grind the cashews to a coarse paste in a mortal-pestle and add the cashew paste. Mix well.
  6. Add the cumin powder, coriander powder and red chilli powder. Add the slit green chillis and mix everything well. Cook for a minute. 
  7. Add a cup of warm water and mix well. Cover and let cook for about 10 minutes so the whole masala gets incorporated with the curry.
  8. Open the lid and add the paneer cubes. Add the sugar and mix well. 
  9. Add the garam masala and kasoori methi and turn off the flame. Give everything a good stir and cover. Let sit for about 10 minutes so all the flavor gets incorporated in the paneer cubes. 
  10. Open and garnish with fresh coriander. Serve hot with chappati or rice. 

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  1. i tried this receipe and it turn out to be very good...thanks for sharing this amazing receipe.



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