Paneer Lababdaar

Delicious North Indian(Punjabi) restaurant-style paneer gravy made with onions tomatoes cashews and paneer cubes.

Ingredients for cooking:-

1. Fresh Full-fat Paneer  250 gm
2. Poppy Seeds               2tsp
3. Cashewnuts                 10 nos
4. Bay leaf                      1-2nos
5. Cardamom                  2-3nos
6. Cloves                         2 nos
7. Peppercorn                  5-6 nos
8. Turmeric powder        1 tsp
9. Garlic clove                2-3 nos
10. Red chilly powder      1tsp
11. Cumin seeds               2tsp
12. Coriander Powder       2 tsp
13. Onion                          2 large
14. Tomatoes                    3 medium
15. Capsicums                  2 medium diced
16. Fresh coriander           for garnish
17. Salt                              to taste
18. Oil/Butter/Ghee          3-4 tbs

Cooking Method:-

• Soak cashews and poppy seeds in a small bowl of water.
• Heat 3 tbsp oil in a pan add cumin seeds to it and let it crackle. Add dry ingredients no 4,5,6,7 and cook for 2 min on slow flame.
• Add onion, garlic, and salt and roast it for 2 minutes.
• Add turmeric, red chilly powder, and coriander powder and mix well.
• Now add Tomatoes and roast them till the oil is separated from the mixture.
• Remove the cooked mixture to a plate let it cool down and grind it later.
• Make a paste of cashew and poppy seeds and keep it aside.
• Heat 1 tbsp butter/ghee in a pan and add 1 tsp cumin seeds.
• Add diced capsicum pieces and toss them for 2 min
• Add square pieces of Paneer and toss them on a slow flame  without breaking them
• Add the grounded masala paste and water to the required consistency.
• Let it come to a boil and then add cashew and poppy paste and mix well into the gravy.

• Let it cook again for some time on a slow flame.
• Check for salt and add salt, if necessary.
• Remove the gravy in a serving dish and Garnish with freshly chopped coriander.
• You can also add a tbsp of fresh cream while garnishing.

-Saritha Sumith,

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