I am a big of restaurant style gravies for various dishes. They are thick, luscious and really very flavourful. Specially Paneer (Indian cottage cheese). Paneer Lababdar is one such dish, it has a decadence of its own! And when paired with some Wholewheat Tava Naan, this combination is truly something to die for!
If you too are fan of such dishes, then do try Reshmi Paneer or Dhabewala Palak Paneer 👌😉..easy peasy, mouthwatering dishes!!
The texture of Paneer Lababdar is very creamy and soft and that is why it’s very popular in restaurant menus… Indians love their Paneer…and loving this dish comes naturally to everyone. I too have often ordered this at restaurants alongside some Butter Naan or Tandoori Rotis (Indian flat breads). But since the Naan served in restaurant is usually made of Maida (APF), I always make a Wholewheat version at home…without any yeast or baking soda. Completely healthy! It’s soft and stays fresh for a couple of hours without turning chewy!! 💃
The recipe I have used is very easy and doesn’t require much prepping. I have made it many times…and it always turns out super delicious! You can say, it can make a perfect party meal if you’re having guests…they will fall in love with your cooking skills😁
Lets start the recipe…
️Yield: serves 2
Equipment: a non stick pan, a blender, measuring cups/ spoons, a rolling board, rolling pin, a pair of kitchen tongs, a small saucepan, a pan for making the naan, a large bowl.
Ingredients for Paneer Lababdar:
For the sauce:
2 nos tomato chopped
4-5 nos cashew nuts
2″ piece ginger
4-5 pods garlic
2 nos cloves
2 nos green cardamom (choti elaichi)
1/2 cup water
For the main dish:
200 gms cubed paneer
2 tbsp grated paneer
1 nos onion finely chopped
1 nos bay leaf
1″ cinnamon stick
1 tsp cumin powder
1 tsp coriander pwd
1/4 tsp turmeric pwd
1 tsp degi mirch
1/2 tsp Garam masala
salt to taste
1/4 tsp sugar
a pinch of asafoetida
2 tbsp butter (optional)
1 tsp oil
2 tsp fresh cream (I used Amul, you can avoid cream if you wish)
1 tsp kasuri Methi crushed
For the sauce:
In a saucepan, add water along with chopped tomatoes, garlic, ginger, cashew nuts, cloves & green cardamom. Bring these to a boil until the tomatoes have cooked and become soft. Add 2-3 tbsp more water if needed to cook them. Once done, cool these and make a fine purée. Set it aside.
For the main dish:
Heat butter and oil in the pan (skip butter if you are calorie conscious, use a little extra oil instead), add the asafoetida, bay leaf and cinnamon stick, sauté them for a minute. Then add chopped onions and cook until it turns golden brown.
Once it’s golden brown, add the tomato-cashew purée and mix well. Keep cooking these together until the oil separates from the purée. This will take about 7-8 mins. Next add the coriander pwd, cumin pwd, degi mirch & turmeric pwd. Sauté them for about 5 mins. Also add salt, sugar & 1/4 cup water (if required) at this stage. Mix well and cook for another 5 mins on low flame.
Next, add the cubed paneer & the grated paneer. Stir well but carefully so that the paneer cubes remain intact. Cook for 5 mins. Now, add the crushed kasuri Methi, garam masala & fresh cream. Stir well. That’s it…serve it hot with Wholewheat Tava Naan ☺️👌
Ingredients for Wholewheat Tava Naan:
2+1/2 cup wholewheat flour (gehu ka atta)
water as required to make the dough
salt to taste
1 tsp ghee
4-5 tbsp water for sticking the Naan on the pan
1 tsp kalonji (onion seeds)
some loose wholewheat flour to dust
In a large bowl, add wholewheat flour and use a little water at a time to make a soft dough. Grease the dough with ghee well and let it rest for 30 mins.
Keep the pan to heat on low flame.
Next, make large balls using the dough (about the size of an orange, I could make 6 such balls), dust the ball with some flour. Using the rolling pin and board, roll this ball in oblong shape and about 5-6 mm thick. Sprinkle some kalonji seeds and press well with the rolling pin. Now, apply some water on the other side of the naan which isn’t covered with kalonji, and put the watered side down on the pan.
Cook for about 2 mins on medium flame, then using the kitchen tongs, remove from the pan and cook it on open flame on both sides like we cook phulkas/ rotis. Ensure the heat isn’t too high, else the naan will turn dark in colour but remain uncooked within it. That’s it, the naan will be ready in just 3-4 mins. Do the same for the remaining dough. Apply some butter before serving these hot! 👌😬
Perfect meal is ready! My hubby enjoys this so much😘
Adapted from Veg Recipes Of India