Paneer Lababdar – North Indian Style

Step 1: Prepare the Pan

Heat a pan on medium flame.

Step 2: Add Oil and Butter

Add 2 tablespoons of oil and 2 tablespoons of butter to the heated pan.

Step 3: Fry Paneer

Once the oil and butter are medium hot, add the 250 gms paneer cubes. Fry them until they turn golden brown on all sides.

Step 4: Remove Paneer

Once the paneer cubes are fried and golden brown, remove them from the pan and set aside.

Step 5: Sauté Whole Spices

To the same pan, add the whole spices for tadka: 1 tsp cumin seeds, 2 green cardamoms, 3-4 cloves, 5-6 black peppercorns, and 2 bay leaves. Sauté for half a minute until fragrant.

Step 6: Add Ginger, Garlic, and Green Chillies

Then add the finely chopped 1/2 inch ginger, 4 cloves garlic, and 2 roughly chopped green chillies. Sauté for a minute.

Step 7: Sauté Onions

Add the 1 large grated onion to the pan. Sauté until it turns golden brown.

Step 8: Add Tomatoes and Dry Spices

Now add the 1 medium grated tomato. Also add 1 tbsp Kashmiri red chilli powder, 1 tsp salt (or as per taste), 1/2 tsp turmeric powder, and 1 tsp coriander powder. Mix everything well.

Step 9: Cook Masala

Sauté this mixture for 3-4 minutes, stirring continuously, until the oil separates from the masala.

Step 10: Add Cashew Powder

When the oil separates, add the powdered 12-15 cashews. Sauté for 2 minutes.

Step 11: Add Water and Cream

Now add 1/4 cup water. Then add 3 tbsp fresh cream. Mix well and cook for a minute on medium flame.

Step 12: Add Garam Masala and Milk

Then add 1/2 tsp garam masala and 1 tsp kitchen king masala. Add 1/4 cup milk. Mix well and cook for a minute.

Step 13: Add Kasuri Methi

Add 1 tbsp of roasted and crushed kasuri methi leaves to the gravy. Mix well.

Step 14: Combine Paneer and Simmer

Finally, add the fried paneer pieces to the gravy. Mix gently and let this simmer for 2-3 minutes to allow the flavors to meld.

Step 15: Serve

Serve hot with paratha, naan, or rice.

• Ensure onions are sautéed until golden brown for best flavor.

• Adjust spice levels according to your preference.

• Soak cashews in warm water for 15-20 minutes before powdering for a smoother paste.

• Add a pinch of sugar for a slightly sweet taste.

• Use almond powder instead of cashew powder for a different flavor profile.

• Garnish with fresh coriander leaves and a swirl of cream before serving.