Grilled paneer (Indian cottage cheese) marinated to perfection, served in a luscious, tomato-based Lababdaar sauce. A harmonious blend of smoky and creamy flavors
:
For the Paneer Marinade:
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
For the Gravy:
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 red chili powder (adjust to taste)
6 grams coriander powder
5 grams garam masala
5 grams kasuri methi (dried fenugreek leaves), crushed
15 grams Salt
Fresh coriander leaves for garnish
Instructions:
Paneer Marinade:
1. In a bowl, mix together Curd (Dahi), ginger garlic paste, red chili powder, turmeric powder, and salt.
2. Add the paneer cubes to the marinade, coat them well, and let it marinate for at least 30 minutes.
Gravy:
1. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
2. Add finely chopped onions and sauté until they turn golden brown.
3. In a blender, make a smooth paste of soaked cashew nuts and pureed tomatoes.
4. Add the cashew-tomato paste to the pan. Cook until the oil starts separating from the masala.
5. Add red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a few more minutes.
6. Add the marinated paneer cubes to the gravy. Gently mix to ensure the paneer is coated with the masala.
7. Pour fresh cream into the pan and stir gently. Simmer for 5-7 minutes until the flavors meld.
8. Crush kasuri methi between your palms and add it to the gravy. Mix well.
9. Garnish with fresh coriander leaves.
10. Serve Paneer Lababdar hot with naan, roti, or rice.
Enjoy the rich and creamy goodness of Paneer Lababdar!
