- Heat oil in a non-stick kadai, add cumin seeds, green cardamoms and cloves and sauté till fragrant. 2. Add onions and mix and sauté till golden brown. Add tomatoes and mix. 3. Add salt, melon seeds and cashew nuts and sauté for 4-5 minutes or till the tomatoes are soft and pulpy. 4. Take the kadai off the heat and allow the mixture to cool slightly. Transfer into a blender jar and add ½ cup water and blend to a fine paste. 5. To make the tempering, heat oil and butter in the same kadai. Add garlic, ginger and green chilli and sauté for a minute. 6. Add Kashmiri red chilli powder and mix. Add the ground paste and stir for 1-2 minutes. Add 1½ cups water and mix, bring to a boil. 7. Add dry fenugreek leaves powder and honey and mix. Add grated cottage cheese and mix well. 8. Add cottage cheese cubes, adjust salt, add garam masala powder and coriander leaves and gently mix. 9. Add fresh cream, mix and take the kadai off the heat. Transfer this mixture into a serving bowl and drizzle fresh cream on top and garnish with coriander.
Paneer lababdar
#myrecipe
By Radha Nelanti
Jan, 6th
584
Servings
2 persons
Cook Time
40 minutes
Ingredients
18
- 20
Ingredients
- Paneer(grated and chopped into 1inch cubes)
- Oil
- Cumin
- Cardamom
- Cloves
- Onion
- Tomato
- Salt
- Melon seeds
- Cashew nuts
- Oil
- Butter
- Ginger garlic
- Green chillies chopped
- Kashmiri red chilli powder
- Kasuri methi
- Honey
- Garam masala powder
- Coriander
- Fresh cream
Instructions
Notes/Tips
Serve this with naan.
