A rich, creamy gravy with soft pieces of Paneer, cooked to perfection and finished off with a nice garnish by adding grated cheese that truely enhances the taste of the gravy. I first tasted this gravy in Delhi. I fell in love with the flavours. As soon as I came to Chennai I tried this gravy and got hold of the formula. Now, this Paneer Lababdar is a Super Duper Hit In My Home.
Spice the dish mildly. The aroma will be outstanding. Do try and please post your valuable feedback.
Cubed Paneer pieces – 2 cups ( immerse cubed paneer into a bowl of boiling hot water mixed with 1/4 teaspoon turmeric powder. Mix gently. Cover and leave it aside till the time of use. ) ( I have used Hatsun Paneer )
Chopped onion – 1
Chopped tomato – 1
Coarsely crushed black pepper powder – 1/4 teaspoon
Coriander powder – 1/2 teaspoon
Saunf powder – 1/4 teaspoon
Jeera powder – 1/2 teaspoon
Turmeric powder – 2 pinches
Salt to taste
Sugar – 1 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Garam Masala Powder – 3/4 teaspoon
water 1/4 cup ( use this water to rinse the mixie after blending the paste. )
To roast in oil and grind to a fine paste
Oil – 1 tablespoon
Cinnamon – 2 very small pieces
Chopped onion- 1
Chopped tomato – 2
Chopped green chilli – 1
Chopped ginger- 1 tablespoon
Chopped garlic – 5 flakes
Chopped cashewnuts – 2 tablespoons
Fry all the above mentioned ingredients in oil to a golden colour. Transfer to a plate. Cool. Blend to a fine paste.
Oil – 2 tablespoons
Ghee – 2 tablespoons
Jeera ( cumin seeds ) – 1 teaspoon
Grated cheese- little
Finely chopped green coriander leaves – little
Crushed kasoori methi – little
Finely chopped green chillies – very little
Heat a big pan. Season. Keep on medium flame. Fry the chopped onion. When onion turns to a golden colour, add the chopped tomatoes. Cover and cook on sim flame till mushy. Now add the turmeric powder. Sauté for 2 minutes. Add the blended paste. Cover and cook on sim flame for 5 minutes. Add the salt to taste, sugar, chilli powder, coriander powder, saunf powder, jeera powder, garam masala powder and the pepper powder. Cover and cook on sim flame for 5 minutes. Add the drained paneer. Mix gently. Add 1/4 cup of mixie rinsed water. Cover and simmer for 3 minutes. Switch off the stove. Garnish and serve hot.
1) Can also garnish the gravy with whisked fresh cream.
2) Use fresh paneer for excellent results
3) After adding the drained paneer do not over cook. The paneer will become rubbery.