Lababdar means a strong desire for something and a complete surrender to it. Lababdar as a term is attached to this dish to signify the complete surrender of one’s taste buds to that dish. Paneer Lababdar is one such dish. It is made with Paneer Cubes along with grated Paneer and a rich Onion Tomato gravy. It goes extremely well with Roti, Chappati, Rice varieties like Pulav, Fried Rice etc.
Ingredients to boil and puree:
Large Onion – 2 (chopped)
Tomato – 3
Bay Leaf – 1
Cinnamon Stick – 1 piece
Cardamom – 3
Garlic Pods – 8
Ginger – 1 ½ inch
Kashmiri Chilli Powder – ½ tsp
Coriander Powder – ½ tsp
Turmeric Powder – 1/8 tsp
Salt – ½ tsp
Cashew Nuts – 15
Ingredients for marinating the Paneer:
Paneer – 300 Gms (cut into large cubes)
Turmeric Powder- 1 pinch
Chilli Powder – 2 pinch
Salt – 1 pinch
Oil – 2 tsp for roasting
Ingredients for the Lababdar:
Oil – 1 tbsp
Butter – 1 tbsp
Cumin Seeds – ½ tsp
Finely chopped Onion – 1 cup
Finely chopped Green Chillies – 2
Turmeric Powder – 2 pinch
Kashmiri Chilli Powder – ½ tsps.
Salt – ½ tsp
Garam Masala Powder- ¼ tsp
Kasoori Methi Powder – ½ tsp
Finely chopped Cilantro – 2 tbsp
Butter – 1 tsp
Tomato Sauce – 1 tbsp
Fresh Cream – 3 tbsp
Grated Paneer – 100 Gms (1/2 cup)
Method:
Take all the ingredients under ‘to boil and puree’ in a pan. Add ½ cup water. Cook them in low medium flame till the Tomatoes become soft.
Allow all the ingredients to cool. Remove the Bay Leaf and Cinnamon stick and discard. Grind the balance items to a smooth paste. Keep aside.
Take the Paneer Cubes in a vessel. Add Turmeric Powder and Chilli Powder. Add Salt. Mix well. Keep aside for 15 minutes. And then roast the coated Paneer Cubes in 2 tsp of Oil for 3 to 4 minutes in medium high flame. Transfer to a plate and keep aside.
Heat Oil in a pan. Add the Butter also and allow it to melt. Add Cumin Seeds. And in another few seconds, add the Onion and sauté them translucent. Add the chopped Green Chillies, Turmeric Powder, Chilli Powder and salt. Cook for another 2 minutes. Now, add the Tomato Cashew Nuts paste which we had kept aside. Add 1 ½ cup of water. Mix well. Simmer for 5 to 6 minutes in low medium flame. Keep stirring the contents in between to prevent the gravy sticking to the bottom.
Add the roasted Paneer. Add the Garam Masala, Kasoori Methi Powder, finely chopped Cilantro, Butter, Tomato Sauce, Fresh Cream and grated Paneer. You can adjust the texture of the gravy by adding more water at this stage, if required. Mix gently. Simmer them for 2 minutes in medium flame. Switch off the flame.
The flavorful tasty and delicious Paneer Lababdar is ready. Garnish with fresh Cream and chopped Cilantro. Serve hot with Roti, Naan and Jeera Rice etc.
