I am a Paneer freak. I love Paneer. I can gulp down chunks
and chunks of irresistible Paneer in one go. It is always a part of my menu
whenever I visit any restaurant or eatery, something I make bi-weekly or very often.
Sight of soft creamy chunks of Paneer dipped in butter masala gravy with naans
or rotis or crispy Paneer Pakodas eaten with your favourite sauce to my hungry
stomach is always heaven.
Like I said it’s always on my menu if somebody comes over
for lunch or dinner. I love experimenting with Paneer gravies and this time
when we had guests I decided to make something different. I made Paneer Lababdar.
The Paneer Lababdar is rich gravy flavoured with carom seeds
and cumin seeds. It is a perfect combo with chapathis, rotis and naans. It is
easy to make and gets ready in minutes…The aroma of carom and cumin makes the
already alluring Paneer dish more tempting .I was very proud of this new preparation
and decided to make it again.
Ingredients
Paneer chunks – 250 grams
Vegetable oil or Ghee -3 tbsp
Cumin seeds-1-1/2 tsp(I put ½ tsp)
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Carom seeds-1-1/2 tsp(I put ½ tsp)
Cumin Powder- 1/2 -1/4 tsp (I put ¼ tsp)
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Tomato puree – ½ cup
Chopped Tomato -1-2cup
Chopped Onion-1-2(I used 1onion)
Capsicum sliced -1/2 of 1 big Capsicum
Kashmiri Red Chilli powder-1/2 tsp
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Garam masala powder – ½ tsp
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Dry Fenugreek leaves – ½ tsp
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Fresh Cream-4 tbsp
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Butter-3-2 tbsp( I used 2 tbsp)
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Salt to taste
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Turmeric powder -a pinch
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Chopped Green chiili-2
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Sesame seeds – ½ tsp (crushed)
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Dhaniya powder(Coriander powder)-1/2-1/4 tsp(I used ¼
tsp)
Ginger garlic paste-1-1/2 tsp(I used
1/4th tsp)
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For Garnishing
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Fresh Coriander- 2 Tbsp
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Ginger Shredded- 1- 1/2 Tsp
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Sliced Tomato-1 For garnishing
Method
Take a pan and heat oil.Add cumin seeds and carom seeds and saute for half a minute .Add
ginger garlic paste& green chilli paste(or chopped) sauté for a minute. Add chopped onions & sauté till it turns golden brown.
Add the tomatoes and stir well for 2-3
minutes.
Add the tomato puree and cook over low
flame for 2 minutes.
Add sliced capsicum ans saute till cooked.
Now add
cumin powder, Kashmiri red chilli powder, garam masala, dhaniya powder ,
kasuri methi , turmeric powder and crushed sesame. Cook for another 2-3 minutes. Cook for few minutes until oil starts separating from masala.
Add little
water to gravy. Add salt
After
this, add Paneer cubes & cook for about 8-10 minutes on low flame.
Add butter
and cream.
Garnish with shredded ginger,chopped coriander and sliced tomato peel.
Notes
You can
add kasuri methi last and cook for 4-5 min with closed lid low
flame then add
butter and fresh cream instead of adding kasuri methi in step no: 4.
You can add
ground cashew paste.
You can
omit turmeric powder, dhania powder , crushed sesame , ginger garlic and
green
chilli as they are optional. |
The other day we went to an eatery I requested for a paneer
dish again, as usual. My friend who accompanied me remarked '' Paneer it had to be".
I smiled back at her. Yes she is right. Paneer tops my favourite food list.
This time. Every time.
What's the major difference between Kadhai Paneer and Paneer Lababdar? Or even Paneer Butter Masala?
ReplyDeletethis was a such a fabulous broccoli yoghurt and its recipe is really simple i have to save this page for making this recipe. thanks.chowringhee satya niketan menu
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