You don’t have to tell me twice to try some new food. Especially if it is something traditional, which I wouldn’t necessary find in my local Indian takaway. My friend cooked this for me and I devoured it. Literally cleaned the plate with home made roti. Thankfully he shared recipe with me and I am sharing it with you 🙂
Paneer Lababdar Masala
Ingredients
For the curry sauce
- 1 tbsp oil
- 1 tsp cumin seeds
- 2 bay leaf
- 2.5 cm cinnamon stick
- 6 cloves
- 3 green cardamom
- 4 black peppercorns
- 3 white onions medium, sliced
- 2 green chillies sliced
- 2 cm ginger julienne
- 6 garlic cloves whole
- 7 cashew nuts
- 1 tin chopped tomatoes
- 4 kashmiri chillies
- pinch of salt to taste
- 200 ml water
For Paneer Lababdar
- 1 tsp oil
- 2 tbsp butter unsalted
- 1 tbsp ginger julienne
- 400 g paneer cheese
- 200 ml water
- 1 tsp sugar
- 1 tsp garam masala
- 2 tbsp fresh cream
- 1 tbsp fresh corriander chopped
- salt to taste
Instructions
To make the curry
-
Heat oil in a wok, add the whole spices and fry them for a minute. Be careful as they may be popping!
-
Add onions, green chillies, ginger and garlic cloves. Cook until light golden, about 4-5 min
-
Add cashews, tomatoes, Kashmiri chillies and salt to taste.
-
Add water, cover and cook for 7-8 min.
-
Let it cool down and blend to fine paste
For Paneer Lababdar
-
Heat oil and butter in a wok. Add ginger and fry for a minute.
-
Add the curry paste and water. Cover and cook for about 8 min
-
Grate about ¼ of paneer and cut into cubes the rest of it. Add to the sauce, mix and cook for about 5 min.
-
Add garam masala, sugar and coriander. Pour cream, add salt and mix well.
-
Serve with more coriander, additional splash of cream and warm roti.
-
Enjoy!
Recipe Notes
Paneer is Indian cheese with very mild taste, which takes on other flavours beautifully. You can get it in most supermarkets now.
If you would like to try something with meat, try this Indian Lamb Curry