Three years ago, Chef Naveen, our Indian cuisine maestro, left a lasting impression on our management with his exceptional Paneer Lababdar during his interview. Since then, his Paneer Lababdar has garnered a massive fan base, including not only our valued customers but also our management team and staff. Today, Chef Naveen unveils the secret behind his much-loved Paneer Lababdar recipe.
Embrace the Flavors of Punjab with Chef Naveen’s Paneer Lababdar
Preparation Time: 15 minutes Cooking Time: 20 minutes Serves: 2 servings
Ingredients:
- Paneer (cottage cheese): 250 gms
- Tomatoes: 3 medium, finely chopped
- Cashew Nuts: 10, soaked in water for 15-20 minutes
- Green Cardamom: 1
- Cinnamon Stick: 1 small piece
- Green Chilies: 2-3, seeded and chopped
- Onion: 1 medium, finely chopped
- Ginger: 1 tsp, finely chopped
- Garlic Cloves: 5, finely chopped
- Bay Leaf: 1/2 piece
- Turmeric Powder: 1/4 tsp
- Red Chili Powder: 1/2 tsp
- Garam Masala Powder: 1/4 tsp
- Coriander Powder: 2 tsp
- Kasuri Methi: 1-2 tsp
- Cooking Oil or Butter: 3 tbsp
- Water: 2 tbsp + 3/4 cup
- Salt: to taste
- Coriander Leaves: 2 tbsp, finely chopped (for garnishing)
Instructions:
- Cut paneer into 1-inch cubes. Grind soaked cashew nuts, cinnamon, and green cardamom with 2 tablespoons of water into a smooth paste.
- Heat butter or oil in a kadai (or pan) over medium flame. Add chopped onion and bay leaf, and sauté until the onion becomes light brown. Add ginger, garlic, and green chilies, and sauté for approximately 1 minute.
- Add chopped tomatoes and cook over medium flame until the oil starts to separate and the tomatoes turn tender, about 3-4 minutes.
- Remove the kadai from the stove. Discard the bay leaf and let the mixture cool for 5 minutes at room temperature. Transfer the contents to a mixer-grinder jar, blend into a smooth puree, and return it to the kadai.
- Add the cashew nut paste, red chili powder, garam masala, coriander powder, turmeric powder, and salt. Stir and cook for 3 minutes.
- Add 3/4 cup of water and bring it to a boil. Reduce the flame to low and cook for another 3 minutes.
- Add the paneer cubes and kasuri methi. Cook for 3 more minutes or until the curry starts to thicken, stirring occasionally to prevent sticking.
- Turn off the flame, transfer the curry to a serving bowl, and garnish with coriander leaves.
Tips and Variations:
- For an extra creamy texture and taste, add 1/4 cup of fresh cream in step 7.
Taste: Spicy and creamy
Serving Suggestions: Serve Chef Naveen’s Paneer Lababdar as a main curry dish for lunch or dinner with chapati, butter naan, onion paratha, or aloo paratha. It also pairs well with steamed rice and papad, complemented by a refreshing glass of sweet lassi for a complete Punjabi food experience.
Three years ago, Chef Naveen, our Indian cuisine maestro, left a lasting impression on our management with his exceptional Paneer Lababdar during his interview. Since then, his Paneer Lababdar has garnered a massive fan base, including not only our valued customers but also our management team and staff. Today, Chef Naveen unveils the secret behind his much-loved Paneer Lababdar recipe.
