👁️ K ❤️ K
Creamy Paneer Lababdar Recipe with Prayosha Meera Shahi Paneer Masala
Ingredients
- 1 tbsp oil
- 1 tsp cumin seeds
- 5–6 cloves
- 2–3 green cardamoms
- 3–4 black peppercorns
- 1–2 bay leaves
- 1 chopped ginger
- 6–7 chopped garlic cloves
- 3 chopped onions
- 1–2 chopped green chillies
- 4–5 chopped tomatoes
- 7–8 cashew nuts
- ½ tsp Prayosha Meera Kashmiri Red Chilli Powder
- ¼ tsp Prayosha Meera Turmeric Powder
- Salt to taste
- Water as required
- 2 cups paneer cubes
- 2 tsp Prayosha Meera Shahi Paneer Masala
- ½ tsp Prayosha Meera Coriander Powder
- ½ tsp kasuri methi (dried fenugreek leaves)
- 1 tbsp fresh coriander leaves
- 1 tbsp fresh cream
Step by Step Guide
- Heat 1 tbsp oil in a pan. Add 1 tsp cumin seeds, 1–2 bay leaves, 5–6 cloves, 2–3 green cardamoms, and 3–4 black peppercorns. Sauté until aromatic.
- Add 3 chopped onions, 1–2 chopped green chillies, 1-inch chopped ginger, and 6–7 chopped garlic cloves. Sauté until the onions turn light golden brown.
- Add 4–5 chopped tomatoes, 7–8 cashew nuts, ½ tsp Prayosha Meera Kashmiri Red Chilli Powder, ¼ tsp Prayosha Meera Turmeric Powder, and salt to taste. Mix well and cook for 4–5 minutes.
- Add water as required, stir well, cover the pan, and cook for 8–10 minutes until everything becomes soft and well cooked.
- Allow the mixture to cool, then transfer it to a blender jar and grind into a smooth, fine paste.
- Heat 1 tsp oil in a pan and pour in the prepared gravy. Add water as needed, mix well, cover, and cook for 8 minutes.
- Add 2 cups of paneer cubes and some grated paneer if desired. Cook for 3–4 minutes.
- Add 2 tsp Prayosha Meera Shahi Paneer Masala, ½ tsp Prayosha Meera Coriander Powder, and kasuri methi. Cook for 2–3 minutes so the flavors blend well.
- Finish by adding 1 tbsp fresh cream and mixing gently until the gravy becomes rich and creamy.
- Garnish with 1 tbsp chopped fresh coriander leaves and serve the hot Paneer Lababdar with roti, naan, or rice.
