Restaurant-Style Paneer Lababdar

Ingredients

• Paneer — 600 g (500 g cubes + 100 g grated)
• Onions — 2, medium
• Tomatoes — 3
• Garlic cloves — 8-10
• Ginger — 2 inch
• Green chillies — 2-3
• Cashews — 15
• Melon seeds (magaz) — 3 tbsp
• Oil — 2 tbsp
• Cumin seeds — 1 tsp
• Bay leaves — 2
• Cinnamon — 1 inch
• Green cardamoms — 3-4
• Whole Kashmiri red chillies — 2
• Kashmiri red chilli powder — 1 tsp
• Turmeric powder — 1/4 tsp
• Coriander powder — 1 tsp
• Garam masala — 1 tsp
• Crushed kasuri methi — 1 tsp
• Salt, to taste
• Fresh cream — 2 tbsp
• Fresh coriander, as shown
• Shimla mirch (capsicum) — 1/2
• Coriander stems, as shown

Steps

1. Heat the oil; sauté the onions, ginger, garlic, green chillies, and the whole spices (cumin seeds, bay leaves, cinnamon, green cardamoms).
2. Add the tomatoes, cashews, melon seeds, whole Kashmiri red chillies, powdered masalas, and coriander stems; cook until soft, then blend into a smooth paste.
3. Lightly fry the paneer cubes with turmeric, salt, and Kashmiri red chilli powder.
4. In a pan, temper cumin seeds; sauté green chilli, onion, and ginger-garlic paste. Add the masalas, tomato, and capsicum; cook well.
5. Strain the prepared gravy in, add the fried paneer, and simmer 2-3 minutes.
6. Finish with fresh cream, crushed kasuri methi, and fresh coriander.
7. Stir in the grated paneer at the end — the creamy restaurant-style secret. Serve hot.

The reel

via @flavor_fundae_by_sonal

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions