Paneer Lababdar

Paneer Lababdar is a lusciously creamy and delicious curry flavored with warm spices. It is surprisingly light and gets its creaminess from almonds and cashews.

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegetarian

Keyword: Paneer Recipes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 299kcal

Author: Aayushi Patel

Equipment

Heavy Bottom Pot

Ingredients

For Masala

1 Tbsp Oil
1 Tsp Fennel Seeds
2 Green Cardamoms
1 Small Cinammon Stick
1/4 Tsp Coriander Seeds
1 Tsp Cumin Seeds
1 Bay Leaf
1 Medium Onion
1.5 Tbsp Ginger Garlic Green Chili Paste
8-10 Cashews
3 Roma Tomatoes
1/4 Tsp Turmeric
1.5 Tsp Kashmiri Red Chili Powder
1 Tsp Coriander Powder
2 Tbsp Almond Powder
1 Tsp Salt

For Gravy

1 Tbsp Ghee
1 Tbsp Roasted Besan/ Sattu
1 Tsp Red Chili Powder
1/2 Tsp Coriander Powder
1 Tsp Kitchen King
1/4 Tsp Turmeric
1 Tbsp Karuri Methi
2-3 Tbsp Water
1 Tsp Sugar
1/2 Tsp Garam Masala
1/2 Tbsp Crushed Kasuri Methi
250 gms Paneer

Instructions

For Masala

Add oil to a heavy bottom pot. Once hot, add fennel seeds, green cardamom, small cinnamon stick, coriander seeds and one bay leaf.
Next add in cumin seeds and let it splutter.
Now add in the sliced onions, ginger garlic and green chili paste, salt and sauté until onions are cooked and golden brown.
Now add in cashews and tomatoes. Next goes in the ground spices - turmeric, coriander powder and kashmiri red chili powder.
Mix everything well. Add almond powder and half a cup of water and bring everything to simmer.
Let the curry cool down. Take out the cinnamon stick and bay leaf, and discard it.
Once the masala cool down. Blitz the masala in smooth curry base. Once done, you can sift it using a fine mesh strainer. Leave it aside.

For Gravy

Roaste the besan on a slow flame in the same pot. The besan will roast very fast so continuously stir it.
Once you start to smell the nuttiness of the besan add ghee to the pot.
Mix it well and add the ground spices along with kasuri methi. If you don't have kitchen king masala, replace it with curry powder or garam masala
Add 3-4 Tbsp water. Add stir in.
Now add the prepared curry base. Give everything a good mix. Add sugar and Cook it on slow flame. The curry will splatter so be careful.
Finish it with garam masala, and crush the kasuri methi leaves between your palms and add it to the gravy.
Add the paneer cubes. Read how to make the paneer soft under the section "How to Use Store Bought Paneer"
Taste for salt as we already add salt while making the currbase so, add if required.
Serve Hot with Naans, Parathas, Phulka Rotis or Jeera Rice.

Notes

This curry can be made Vegan easily. Substitute Paneer for Tofu and Ghee for Oil/ Vegan Butter.
If you want to add cream to the gravy you definitely can. I don't add it as the curry is deliciously creamy from using almonds and cashews.
This curry is naturally gluten-free recipe
Use fresh roma tomatoes. Sour tomatoes will kill the taste.
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