Today’s challenge is quite a tongue twister. Try saying lababdar 5 times in a row 🙂 I had never heard of this dish before one of the fellow BM challenged us to make this Punjabi dish. Google Paneer Lababdar and the variety in the recipes are endless. The common factors are soft paneer cooked in a spicy and creamy tomato gravy flavored with fenugreek (Kasuri Methi). This is my version of the Punjabi classic.
- 8 oz. paneer, diced
- 2 tablespoons oil
- 1 teaspoon cumin seed
- 5 large tomatoes, finely chopped
- 1 teaspoon tomato paste
- 2 onions, finely chopped
- 2 teaspoons ginger garlic paste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 teaspoon red chile powder (cayenne pepper)
- 1/2 teaspoon dried fenugreek (Kasuri Methi)
- 2 tablespoons cilantro leaves, finely chopped
- 1/4 cup heavy cream
- salt, to taste
In a large skillet or wok, heat oil. Add cumin seed and fry until they start to change color and turn fragrant. Add onions and saute until softened. Add ginger garlic paste and fry for 1 more minute.
Add tomatoes, tomato paste, turmeric, coriander, fenugreek and chile. Stir to combine. Cook for 5 minutes on high heat, until tomatoes soften and turn mushy.
Remove pan from heat. Using an immersion blender, puree the tomato-onion mixture. Alternately, you can transfer to a food processor or blender and puree. Return to the pan. It does not have to be completely pureed. It’s good if it remains a little chunky so that the sauce has texture.
Add paneer and salt. Cook on medium heat for 5 minutes.
Add cream and simmer for 5 more minutes.
Add cilantro and stir to combine.
Serve with Basmati rice or paratha.
Creamy and luscious – this is definitely a recipe to repeat again and again…
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