Craving the rich, creamy indulgence of restaurant-style Paneer Lababdar? Look no further! This authentic Indian recipe brings the vibrant flavors of a Dhaba straight to your kitchen. Forget complicated techniques and lengthy ingredient lists; this recipe simplifies the process, delivering a luscious, flavorful paneer curry that's surprisingly easy to make. Imagine the aromatic blend of spices, the tender cubes of paneer swimming in a velvety gravy, and the satisfying warmth that spreads through you with each bite. This is comfort food elevated to an art form.
Prepare to be amazed by how simple it is to achieve restaurant-quality results at home. We'll guide you through each step, from preparing the flavorful gravy base to perfectly cooking the paneer, ensuring a dish that's both delicious and visually appealing. Ready to embark on this culinary journey? Let's dive into the detailed, step-by-step recipe.
Tools Needed
- Pan
- Sieve
- Blender
Ingredients
- Butter
- Cumin seeds
- Small cardamom
- Cloves
- Big cardamom
- Kashmiri red chili
- Cinnamon
- Bay leaves
- Onions
- Garlic
- Ginger
- Green chilies
- Cashews
- Tomatoes
- Salt
- Turmeric powder
- Red chili powder
- Coriander powder
- Water
- Peas
- Paneer (Indian cheese)
- Kasturi methi (fenugreek leaves)
- Coriander leaves
- Cream
Step-by-Step Instructions
Step 1. Preparing the Makhani Gravy Base
- Heat a pan and add butter. Once hot, add whole spices (cumin seeds, cardamom, cloves, bay leaves, Kashmiri chili, cinnamon) and roast.
- Add chopped onions, garlic, ginger, green chilies, cashews, and tomatoes. Fry lightly with salt.
- Add turmeric, red chili, and coriander powder. Fry until fragrant.
- Add water, cover, and cook the makhani gravy until the vegetables are soft.
- Remove whole spices from the makhani gravy and blend it smooth.
Step 2. Creating the Flavorful Chop Masala
- In another pan, heat oil and add peas. Once hot, add cumin seeds, then finely chopped onions. Fry until golden brown.
- Add ginger-garlic paste and green chilies. Once the raw smell is gone, add turmeric, red chili, and coriander powder.
- Add a little water to help the onions melt. Cook until the onion bite is gone. This is the chop masala.
- Add chopped tomatoes and salt to the chop masala and cook until it releases oil.
Step 3. Combining and Simmering
- Strain the blended makhani gravy and combine it with the chop masala.
- Add paneer pieces to the combined gravy and cook until slightly softened.
Step 4. Finishing Touches and Serving
- Stir in kasturi methi, coriander leaves, and cream for finishing touches.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- The key to the chop masala is to cook it until the onions dissolve completely, eliminating any bite.
- Adding tomatoes to the chop masala prevents sticking.
Nutrition
- N/A
FAQs
1. Can I use frozen paneer?
Yes, but make sure to thaw it completely and pat it dry before cooking to prevent the gravy from becoming watery.
2. What can I substitute for cream?
You can use full-fat coconut milk or cashew cream for a similar richness. However, the flavor profile will be slightly different.
3. How can I make it spicier?
Add more green chilies or a pinch of red chili powder to adjust the spice level to your preference. You can also use a spicier variety of chili powder.
With this easy recipe, you can now enjoy the rich and creamy delight of restaurant-style Paneer Lababdar anytime you desire, right in the comfort of your own home. Impress your family and friends with this authentic Indian dish, a testament to the simplicity of achieving exceptional flavor. So, gather your ingredients and embark on this flavorful culinary adventure!