Indulge in the richness of our Paneer Lababdaar, served with your choice of two freshly baked naans. Succulent paneer pieces in a flavorful and creamy tomato-based gravy create a delightful and satisfying experience that pairs seamlessly with the warm, pillowy perfection of soft naans
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For Paneer Lababdar:
250 grams paneer, cubed
130 grams hung curd
6 grams ginger garlic paste
5 grams red chili powder
5 grams turmeric powder
15 grams Salt
30 ml refined oil or ghee
6 grams cumin seeds
1 large onion, finely chopped
2 tomatoes, pureed
70 grams cashew nuts, soaked in warm water
70 grams fresh cream
6 grams coriander powder
5 grams garam masala
5 grams kasuri methi (dried fenugreek leaves), crushed
15 grams Salt
Fresh coriander leaves for garnish
For Naan:
500 grams all-purpose flour (maida)
125 grams curd (Dahi)
5 grams sugar
6 grams baking powder
5 grams baking soda
30 ml refined oil or ghee
15 grams Salt
Water, as needed
Instructions:
1. **Paneer Lababdar:**
Follow the instructions for making Paneer Lababdar as mentioned in the previous recipe.
2. **Naan:**
Follow the instructions for making Naan. Roll out the dough, cook on a hot tawa or griddle until puffed and golden.
3. **Serve:**
Arrange the Paneer Lababdar on a serving plate.
Place the freshly cooked Naan alongside.
4. **Garnish:**
Garnish the Paneer Lababdar with fresh coriander leaves.
5. **Enjoy:**
Serve the Paneer Labab-naan-dar Delight hot and enjoy the combination of rich, creamy paneer curry with soft and fluffy naan.
Feel free to customize the name and the dish according to your preferences. Enjoy your delicious creation!