Paneer lababdar, A ha Paneer Majedaar

Making of the tomato & cashew paste

1.5 cups chopped tomatoes

10 to 12 cashewsnuts

½ inch ginger – chopped

2 to 3 garlic – chopped

½ cup water

1 green cardamom

• 2 cloves

Ingredients for Paneer Lababdar

200 gms paneer (cottage cheese)

2 tbsp grated paneer

100 gms onion Or ½ cup finely chopped onions

1 tej patta (indian bay leaf)

1 or 2 green chilies – slit

½ tsp cumin powder

½ t coriander powder (ground coriander)

½ teaspoon red chili powder or deghi mirch or kashmiri red chili powder

¼ teaspoon garam masala powder

¼ cup low fat cream – 25% to 35% fat1 teaspoon kasuri methi (dry fenugreek leaves) – crushed

2 tablespoon butter

1 tablespoon butter to be added later (optional)

¼ to ½ teaspoon sugar or add as required

1 or 1.25 cups water

• salt as required

for garnish

1 tablespoon chopped coriander leaves (cilantro leaves)

• ½ inch ginger – julienne

Preparing paste for Paneer Lababdar

• take 1.5 cups chopped tomatoes, 10 to 12 cashews, 1/2 inch chopped ginger, 2 to 3 garlic (chopped), 1 green cardamom, 2 cloves and 1/2 cup water in a small pan. use tomatoes which are not too tangy or sour.
• switch on the flame and simmer this mixture on a low flame.
• cook till the tomatoes are softened. if the water dries up and the tomatoes are not softened, then add about 2 to 3 tbsp water and continue to cook.
• allow this mixture to become warm or cool completely and add to a grinder or blender jar.
• grind to a smooth paste without any cahsews or tomato chunks or pieces. you may add some water if required while grinding. keep this ground tomato-cashew-spices paste aside.

Making paneer lababdar

• heat 2 tbsp butter in pan or kadai/wok. add 1 tej patta and saute for a couple of seconds.
• add 1/2 cup finely chopped onions. stir well.
• then continue to saute as well as stir and cook till the onions become light golden or golden.
• then add the tomato-cashew-spices paste. the mixture will splutter if there is water in it, so be careful. stir very well.
• add 1/2 tsp cumin powder, 1/2 tsp coriander powder and 1/2 tsp red chili powder.
• stir and saute this masala. you will see the masala clumping and gathering around itself.
• saute till you see fat leaving the sides of the masala paste.
• then add 1 cup water. stir very well.
• add 1 or 2 slit green chilies.
• stir and allow the gravy to come to a simmer. then season with salt and sugar.
• add 200 grams paneer which have been cubed. also add 2 tbsp grated paneer.
• stir and simmer the gravy for about a minute.
• then sprinkle 1 tsp kasuri methi which has been crushed along with 1/4 tsp garam masala. stir very well again and simmer for a minute
• add the low fat cream. switch off the flame & stir very well. you can also add 1 tbsp butter to make it more delicious or rich.
• Served hot garnish paneer lababdar with chopped coriander leaves and ginger julienne.
• Serve/goes well with chapatis, tandoori rotis, naan, or cumin rice,veg pulao.