Punjabi paneer lababdar-dhaba style Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 3.Add tomato puree, cashew paste, and spices like turmeric, red chili powder, coriander powder, and garam masala. Cook until the oil separates from the masala.
• STEP 4.Add paneer cubes and mix well. Cook for a few minutes until the paneer is coated with the masala.
• STEP 5.Finally, add fresh cream and kasuri methi (dried fenugreek leaves). Mix well and cook for another minute.
• STEP 6.Garnish with chopped coriander leaves and serve hot with naan or roti.

Cooking Tips

• To make the tomato puree, blend fresh tomatoes in a blender until smooth.
• Soak cashews in warm water for 15 minutes before making the cashew paste for a smoother texture.
• For a spicier version, add green chilies or increase the amount of red chili powder.
• You can adjust the consistency of the gravy by adding water or cream as per your preference.

Storage and Serving

• Punjabi Paneer Lababdar can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dish hot with naan, roti, or rice for a complete meal.
• Garnish with additional cream and chopped coriander leaves for an extra touch of freshness.