PANEER LABABDAR MY WAY

So, lababdar is a kind of thick gravy laced with tomato and nut paste. However, since I had a friend over who is allergic to cashew nuts I decided to move away from the original recipe and instead use onion paste to make the gravy thick. Also, curry leaves are generally not an ingredient used in traditional lababdar recipes but I love their flavour and so have used them in my recipe. In addition, I have made the gravy slightly spicy with use if bedagi red chili powder instead of the Kashmiri chilli powder.
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Do let me know if this variation from the traditional lababdar recipe works for you. Here is the recipe:

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Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2-3
Ingredients:

• 2 cups Paneer, cubed (approx. 200 gm block of paneer)
• ½ cup Tomatoes, deseeded & chopped
• 1 cup Onion, chopped
• ½ tbsp Garlic, chopped
• 1 tbsp Ghee
• 6-8 Curry leaves
• 1 tsp Bedagi red chilli powder
• 1 tsp Garam masala powder
• ¾ tsp Salt or as per taste
• ½ cup Water
• Fresh green coriander and ghee for garnishing (optional)

 
Method:

1. Grind onions along with garlic and 1 tbsp water in a blender. Keep aside.
2. Grind tomatoes separately in the blender. Keep aside.
3. Heat ghee in the sauce pan on low-medium flame.
4. Add curry leaves once the ghee melts and fry them for a few seconds until you get their aroma.
5. Add the chilli powder and fry for 30 seconds
6. Add the onion-garlic paste and fry for 5 minutes.
7. Add the tomato paste and about 2/3 cup water and simmer for 5 minutes.
8. Add paneer, garam masala and salt. Mix well gently.
9. Simmer the dish for another 5 minutes.
10. Pull off the stove and garnish with coriander and a dollop of ghee.
11. Serve piping hot with phulkas or parathas.

So, do try out this recipe and let me know how it turned out.
HAPPY COOKING…