Dhaba Style Paneer Lababdar Recipe
Paneer Lababdar is a popular North Indian dish known for its rich and creamy tomato-based gravy with succulent chunks of paneer (Indian cottage cheese). This Dhaba Style Paneer Lababdar recipe will take you on a flavorful journey reminiscent of the rustic roadside eateries of India. Here’s how to prepare it:
Ingredients:
For the Paneer Marination:
– 250 grams paneer, cut into cubes
– 1/4 cup thick yogurt
– 1/2 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– Salt to taste
For the Gravy:
– 2 tablespoons oil
– 1 onion, finely chopped
– 1 green chili, finely chopped
– 1 tablespoon ginger-garlic paste
– 2 tomatoes, pureed
– 1/4 cup cashew nuts, soaked and ground into a paste
– 1/2 teaspoon cumin seeds
– 1 teaspoon garam masala
– 1/2 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon red chili powder
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt to taste
– Fresh coriander leaves for garnish
Instructions:
1. Marinate the Paneer:
– In a mixing bowl, combine yogurt, red chili powder, turmeric powder, and a pinch of salt.
– Add the paneer cubes to the marinade, ensuring they are well-coated.
– Let the paneer marinate for at least 30 minutes.
2. Cook the Paneer:
– Heat a pan with a little oil over medium-high heat.
– Add the marinated paneer cubes and cook until they turn golden brown on all sides.
– Remove the paneer and set it aside.
3. Prepare the Gravy:
– In the same pan, add 2 tablespoons of oil and heat it.
– Add cumin seeds and let them splutter.
– Add finely chopped onions and green chili. Sauté until the onions turn translucent.
– Add ginger-garlic paste and sauté for a few more minutes until the raw smell disappears.
4. Create the Tomato-Cashew Base:
– Add tomato puree and cook until the oil separates from the mixture and the tomatoes are fully cooked.
– Stir in the cashew paste and cook for a couple of minutes, allowing it to blend with the tomato mixture.
5. Spice it Up:
– Add the garam masala, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for a few more minutes.
6. Finish the Dish:
– Pour in the heavy cream and mix until the gravy becomes smooth and creamy.
– Add the cooked paneer cubes and cook for another 2-3 minutes, allowing the flavors to meld together.
– Finish with a tablespoon of butter for that rich Dhaba-style taste.
7. Serve:
– Garnish the Paneer Lababdar with fresh coriander leaves.
– Serve hot with naan, roti, or steamed rice.
Enjoy the Dhaba Style Paneer Lababdar, a lusciously creamy and spicy dish that’s sure to tantalize your taste buds!