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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!

 

Ingredients:

For the Koftas (Dumplings):

– 2 cups paneer (Indian cottage cheese), grated
– 1/2 cup boiled and mashed potatoes
– 2 tablespoons cornstarch
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– Salt to taste
– Oil for deep frying

For the Gravy:

– 2 tablespoons oil
– 1/2 cup finely chopped onions
– 1 tablespoon ginger-garlic paste
– 1 cup tomato puree
– 1/2 cup fresh cream
– 1/2 cup milk
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1/4 teaspoon turmeric powder
– 1 teaspoon coriander powder
– Salt to taste
– 2 tablespoons butter
– 2 tablespoons honey (or sugar, for sweetness)
– 1/4 cup cashew nuts, soaked and ground to a paste
– 2 tablespoons raisins (optional)

For Garnish:

– Fresh coriander leaves, chopped
– Slivered almonds and cashews

Instructions:

For the Koftas (Dumplings):

1. In a mixing bowl, combine grated paneer, mashed potatoes, cornstarch, red chili powder, garam masala, and salt.

2. Form the mixture into small, round koftas (dumplings).

3. Heat oil in a deep frying pan over medium heat. Fry the koftas until they turn golden brown. Remove and drain excess oil by placing them on a paper towel. Set aside.

For the Gravy:

4. In a large saucepan, heat 2 tablespoons of oil. Add the finely chopped onions and sauté until they turn translucent.

5. Stir in ginger-garlic paste and cook for a few minutes until the raw aroma disappears.

6. Add the tomato puree and cook until the oil separates from the mixture.

7. Mix in the red chili powder, garam masala, turmeric powder, coriander powder, and salt. Cook for a few minutes until the spices are well incorporated.

8. Pour in the fresh cream and milk. Stir well and let the gravy simmer for a few minutes until it thickens and reaches your desired consistency.

9. Mix in the cashew nut paste and honey (or sugar) to add a touch of sweetness to the gravy.

10. Add the raisins (if using) and let them plump up in the gravy.

11. In a separate pan, melt 2 tablespoons of butter. Sauté the koftas in the butter for a couple of minutes to coat them evenly.

Garnish:

12. Garnish your Malai Kofta with chopped fresh coriander leaves and slivered almonds and cashews.

Serve your Dhaba Style Malai Kofta hot with naan, paratha, or steamed basmati rice. Enjoy the luxurious and creamy flavors of this classic Indian dish, perfect for special occasions and celebrations!

 

Ingredients:

For the Koftas (Dumplings):
– 1 cup grated paneer (Indian cottage cheese)
– 1/2 cup boiled and mashed mixed vegetables (carrots, peas, beans, corn)
– 2 tablespoons besan (gram flour)
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– Salt to taste
– Oil for deep frying

For the Gravy:
– 2 tablespoons oil
– 1/2 cup finely chopped onions
– 1 tablespoon ginger-garlic paste
– 1/2 cup tomato puree
– 1/4 cup yogurt
– 1/4 cup fresh cream
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1/4 teaspoon turmeric powder
– 1 teaspoon coriander powder
– Salt to taste
– 1/2 cup mixed dry fruits (cashews, almonds, and raisins)
– 1/2 cup boiled and diced mixed vegetables (carrots, beans, and peas)
– 1/2 cup paneer cubes
– 1/4 cup green bell pepper, diced
– 1/4 cup red bell pepper, diced
– 1/4 cup yellow bell pepper, diced
– 1/4 cup boiled and diced potatoes
– 1 tablespoon ghee (clarified butter)

For Garnish:
– Fresh coriander leaves, chopped
– Saffron strands (optional)

Instructions:

For the Koftas (Dumplings):

1. In a mixing bowl, combine grated paneer, mashed mixed vegetables, besan, red chili powder, garam masala, and salt.

2. Form the mixture into small, round koftas (dumplings).

3. Heat oil in a deep frying pan over medium heat. Fry the koftas until they turn golden brown. Remove and drain excess oil by placing them on a paper towel. Set aside.

For the Gravy:

4. In a large saucepan, heat 2 tablespoons of oil. Add the finely chopped onions and sauté until they turn translucent.

5. Stir in ginger-garlic paste and cook for a few minutes until the raw aroma disappears.

6. Add the tomato puree and cook until the oil separates from the mixture.

7. Mix in the red chili powder, garam masala, turmeric powder, coriander powder, and salt. Cook for a few minutes until the spices are well incorporated.

8. Beat the yogurt and add it to the gravy. Cook for a few more minutes while stirring continuously.

9. Pour in the fresh cream and mix well. Let the gravy simmer for a few minutes.

10. In a separate pan, heat ghee. Add the mixed dry fruits and sauté until they turn lightly golden.

11. Add the diced vegetables, paneer cubes, and bell peppers to the gravy. Stir well and cook for a few more minutes.

12. Gently place the koftas into the gravy, ensuring they are fully coated.

13. Add the sautéed dry fruits and boiled potatoes to the gravy and simmer for another 5 minutes on low heat to let the flavors meld.

Garnish:

14. Garnish with chopped fresh coriander leaves and saffron strands (if using).

Serve your Dhaba Style Navratan Korma hot with naan, roti, or steamed basmati rice. Enjoy the rich and indulgent flavors of this classic Indian dish, perfect for special occasions and gatherings!

Recipe: Dhaba Style Paneer Pasanda

Ingredients:

For the Stuffed Paneer:
– 250g paneer (Indian cottage cheese), cut into thick slices
– 2 tablespoons thick yogurt
– 2 tablespoons gram flour (besan)
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1/4 teaspoon turmeric powder
– Salt to taste
– 2 tablespoons oil for shallow frying
– 2 tablespoons chopped coriander leaves
– 2 tablespoons crushed roasted nuts (almonds, cashews, and pistachios)
– 2 tablespoons raisins

For the Gravy:
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 2 large onions, finely chopped
– 1 tablespoon ginger-garlic paste
– 2 large tomatoes, pureed
– 1/2 cup fresh cream
– 1/2 cup milk
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1/4 teaspoon turmeric powder
– 1 teaspoon coriander powder
– Salt to taste
– 2 tablespoons butter
– 2 tablespoons chopped coriander leaves for garnish

Instructions:

For the Stuffed Paneer:

1. In a mixing bowl, combine yogurt, gram flour, red chili powder, garam masala, turmeric powder, and salt to create a smooth marinade.

2. Marinate the paneer slices in this mixture, ensuring each piece is well-coated. Let it sit for at least 30 minutes to absorb the flavors.

3. In a pan, heat 2 tablespoons of oil over medium heat. Shallow fry the marinated paneer slices until they turn golden brown on both sides. Set them aside.

4. In a separate pan, heat 1 tablespoon of oil and add the crushed nuts and raisins. Sauté for a couple of minutes until the nuts turn aromatic. Set this stuffing aside.

For the Gravy:

5. In a large saucepan, heat 2 tablespoons of oil. Add cumin seeds and let them splutter.

6. Add the finely chopped onions and sauté until they turn golden brown.

7. Stir in the ginger-garlic paste and sauté for a few more minutes until the raw smell disappears.

8. Add the tomato puree and cook until the oil starts to separate from the mixture, indicating that the tomatoes are well-cooked.

9. Mix in the red chili powder, garam masala, turmeric powder, coriander powder, and salt. Cook for a few more minutes.

10. Pour in the fresh cream and milk. Stir well and let the gravy simmer for a few minutes until it thickens and reaches your desired consistency.

11. Gently place the fried paneer slices into the gravy, ensuring they’re fully coated.

12. In a separate pan, melt 2 tablespoons of butter and drizzle it over the paneer slices.

13. Sprinkle the stuffed paneer with the crushed nut and raisin mixture.

14. Cover the pan and let it simmer for another 5 minutes on low heat to allow the flavors to meld.

15. Garnish with chopped coriander leaves.

Serve your Dhaba Style Paneer Pasanda hot with naan, paratha, or steamed basmati rice. Enjoy the authentic and rich flavors of this classic North Indian dish!

Dhaba Style Mix Veg Curry Recipe

Dhaba-style mix veg curry is a delicious and hearty Indian dish that combines a variety of vegetables in a rich, aromatic gravy. This recipe captures the authentic flavors of dhaba cuisine, making it the perfect comfort food for a homely meal. Here’s how to prepare it:

Ingredients:

For the Mix Veg Curry:
– 2 cups of mixed vegetables (cauliflower, carrots, peas, beans, and potatoes), chopped into bite-sized pieces
– 2 onions, finely chopped
– 2 tomatoes, finely chopped
– 1/2 cup fresh or frozen green peas
– 1/4 cup chopped bell peppers (optional)
– 1/4 cup chopped beans (optional)
– 1/4 cup chopped carrots (optional)
– 1/4 cup chopped cauliflower (optional)
– 1/4 cup chopped potatoes (optional)
– 2-3 green chilies, finely chopped (adjust to your spice preference)
– 1-inch piece of ginger, grated
– 4-5 cloves of garlic, minced
– 1/2 cup yogurt
– 1/4 cup heavy cream (optional)
– 2 tablespoons vegetable oil or ghee (clarified butter)
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to taste)
– 1 teaspoon garam masala
– Salt to taste
– Fresh coriander leaves, chopped, for garnish

For the Spice Blend:
– 1-inch piece of cinnamon
– 3-4 cloves
– 3-4 green cardamom pods
– 1 bay leaf
– 1 teaspoon cumin seeds
– 1/2 teaspoon fennel seeds

Instructions:

1. Prepare the Spice Blend:
In a dry pan, roast the cinnamon, cloves, green cardamom, bay leaf, cumin seeds, and fennel seeds over low heat until they become fragrant. Grind this roasted spice mix into a fine powder using a spice grinder or mortar and pestle. Set it aside.

2. Boil the Vegetables:
– In a large pot, boil the mixed vegetables in salted water until they are partially cooked. Drain and set aside. Ensure they retain their crunch as they will continue cooking in the curry.

3. Make the Mix Veg Curry:
1. Heat oil or ghee in a deep pan or skillet over medium heat. Add cumin seeds and let them splutter.
2. Add the finely chopped onions and sauté until they turn translucent and slightly golden.
3. Stir in the minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until the raw aroma disappears.
4. Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
5. Add the spice blend prepared earlier, along with turmeric powder, red chili powder, and salt. Cook for a couple of minutes, stirring constantly to avoid burning the spices.
6. Whisk the yogurt until smooth and add it to the pan. Cook for a few minutes until the yogurt is well incorporated and the oil starts to separate.
7. Add the partially cooked mixed vegetables and green peas to the pan. Stir well to coat them with the flavorful mixture.
8. Pour in enough water to cover the vegetables and bring the mixture to a boil. Reduce the heat, cover, and let it simmer until the vegetables are fully cooked.
9. If desired, add heavy cream to make the curry creamier and richer. Stir well and let it simmer for a few more minutes.
10. Finally, sprinkle garam masala and garnish with fresh coriander leaves.

4. Serving:
Serve the Dhaba Style Mix Veg Curry hot with steamed rice, naan, or roti. Enjoy the rich and robust flavors of this comforting Indian dish.

This Dhaba Style Mix Veg Curry recipe brings the delightful essence of Indian roadside cuisine right into your home. It’s a fantastic way to relish a variety of vegetables in a luscious and aromatic gravy.