Paneer Lababdar is a luscious North Indian curry in which paneer cubes and grated paneer are simmered in a rich and creamy onion-tomato gravy. Use my easy recipe to make this restaurant-style dish at home.
12ouncespaneer300 g, cut into small cubes, soaked in hot water for 10 minutes
3.5ouncesgrated paneer100 g
12fluid ouncesmilk300 ml
1teaspoonhoney
¼cupunsweetened heavy cream
2teaspoonslime juice
2tablespoonsKasuri methi
Instructions
Make The Masala Paste
Heat oil and butter (salted or unsalted) in a pan over medium-high heat.
Once the oil is hot, add cumin seeds, cinnamon, and green cardamoms, and let them crackle for 4-5 seconds.
Add onions and cook until they turn translucent (5-6 minutes), stirring frequently.
Now add ginger and garlic and cook till onions turn golden brown (5-6 minutes). Stir frequently.
Now add green chilies, tomatoes, cashew nuts, and melon seeds and cook for 2-3 minutes.
Reduce the heat to low.
Add 1 cup after. Cover the pan with a lid and cook for 10 minutes.
Remove the pan from heat and let the tomato mixture cool completely.
Add the cooled mixture to a blender jar along with ½ cup of water and blend to make a smooth puree. Scrap the sides of the blender a few times while blending.
Pass the paste through a fine mesh strainer. Keep aside.
Make The Curry
Heat oil in a pan over medium heat.
Once the oil is hot, add cumin seeds and green chilies and saute for 5-6 seconds.
Add onions and fry until golden brown, stirring frequently.
Now add coriander powder, turmeric powder, garam masala powder, red chili powder, and salt, and cook the masala for 3-4 minutes.
Add 2-3 tablespoon of water if the masala is getting dry.
Add bell pepper and cook for 1 minute.
Add the smooth paste to the pan and mix well.
Stir in paneer cubes, grated paneer, and milk, and cook for 2-3 minutes.
Add honey, heavy cream, lime juice, and Kasuri methi, and mix well. Cook for a minute.
If the curry is too thick for your liking, then thin it down with some warm water.
Check for salt and add more if required.
Garnish with grated paneer and chopped cilantro. Serve hot.
Notes
To give the curry a restaurant-style smoky taste, smoke it using the Dungar method. Heat a piece of coal directly on the flame until it becomes hot and red in color. Place the heated piece of charcoal in a small bowl and place the bowl in the pan over the curry. Drizzle a little ghee on top of the heated coal. Cover the pan immediately with a lid and let the smoke infuse the curry for 3-5 minutes. Open the lid, remove the bowl with coal, heat the curry once again, and serve. The store-bought paneer sometimes turns chewy and rubbery after cooking. Soak the paneer cubes in hot water for 10 minutes to make sure they turn soft and succulent post-cooking.