- Preeti Shridhar
Paneer has become such an integral part of Indian Cuisine. There are various gravies made with paneer, although Paneer Butter Masala is the most famous .
Presenting today a lesser known cousin Paneer Lababdar.
I have used almond powder in the gravy. It has given a slight coarseness to the gravy which is the high point of this gravy.
Paneer 200 gms
Onions 2 medium chopped
Tomatoes 5 medium chopped
Oil /ghee 1+1 tbsp
Cumin seeds 1/2 tsp
Shah jeera 1/4 tsp
Ajwain 1/4 tsp
Green cardamom 4
Cinnamon 1 " broken into pieces
Garlic 3 fat cloves
Ginger 2 tsp grated
Green chili 1 chopped
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Curry powder 1 tsp
Almond powder 2 tbsp
Malai or cream 2 tbsp
Salt to taste
Kasuri methi 2 tsp
Heat 1 tbsp oil in a pan.
Add jeera , shahjeera and ajwain.
Now add in green cardamom, cloves and cinnamon.
Tip in onion and garlic.
Saute for a couple of minutes.
Add ginger and green chili.
Saute till onions turn brown.
Add tomatoes and cook till they turn soft.
Switch off the gas.
Let the mixture cool.
Grind into a fine paste.
Heat the remaining oil in the pan.
Saute paneer lightly. Don't let it brown.
Remove on a plate.
Now add red chili powder, turmeric powder and curry powder.
Tip in the puree.
Add almond powder, malai and salt.
Add 1/4 cup of water
Cook on low heat for 2-3 minutes.
Add in paneer pieces.
Cover and let it simmer till oil floats on top.
Check in between and sprinkle some water if needed.
We are looking for a thick gravy.
Crush kasuri methi between your palms and sprinkle.
Taste and adjust seasoning.
If using cream then add now.
Serve with Indian bread of your choice.