Paneer lababdar & lachha paratha Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds and bay leaf.
• STEP 2.Add chopped onions and saut�� until golden brown.
• STEP 3.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt.
• STEP 5.Cook until the tomatoes are soft and mushy.
• STEP 6.Add cashew paste and cook for a few minutes.
• STEP 7.Add paneer cubes and cook for another 2-3 minutes.
• STEP 8.Garnish with fresh cream and coriander leaves.
• STEP 9.Serve hot with lachha paratha.

Cooking Tips

• Soak cashews in warm water for 15 minutes before making the paste.
• You can add a pinch of sugar to balance the flavors.
• For a spicier version, add green chilies or chili powder.

Storage and Serving

• Paneer lababdar can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve it with lachha paratha or naan for a complete meal.