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Tuesday, January 26, 2016

Paneer Lababdar

  • 1.5 cup chopped tomatoes puree
  • 10 to 12 cashews/kaju
  • ½ inch ginger chopped
  • 2 garlic chopped
  • ½ cup water
  • 1 green cardamom
  • 2 cloves
  • 200 grams paneer
  • ½ cup finely chopped onions
  • 1 tej patta /bay leaf
  • 1 or 2 green chilies, slit
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp red chili powder
  • ¼ tsp garam masala powder
  • ¼ cup cream
  • 2 tbsp butter
  • ¼ tsp sugar or add as required
  • 1 or 1.25 cups water
  • salt as required
  • 1 tbsp chopped coriander leaves

1.    Take 1.5 cups chopped tomatoes and make puree.
2.    10 to 12 cashews grind to paste
3.    Grind cardamom and cloves.
4.    Heat oil in kadai, add tej patta and sauté for a couple of seconds then add finely chopped onions. Sauté and cook till the onions become light golden or golden.
5.    Add 1 or 2 slit green chilies.
6.    Add ginger garlic paste and grind cardamom and clove.
7.    Add tomato puree and simmer this mixture on a low flame.
8.    Add cashew paste to it
9.    Add 2 tbsp butter to it.
10.Add cumin powder, coriander powder, garam masala and red chili powder.
11.Stir and sauté this masala. You will see the masala clumping and gathering around itself.
12.Then add 1 cup water. Stir very well.
13.Stir and allow the gravy to come to a simmer. Then season with salt and sugar.
14.Add paneer cubes
15.Stir and simmer the gravy for about a minute.
16.Lastly add cream.  Switch off the flame & stir very well.
17.Garnish paneer lababdar with chopped coriander leaves and serve hot with roti, naan

Paneer Pakoda


  • Paneer - 1/4 kg, wash and slice into small pieces
  • Besan - 1 cup, (chickpea flour)
  • Rice flour - 2 tbsps
  • Corn flour - 1 tbsp
  • Red chili powder - ½ tsp
  • Ginger garlic paste - 1 tsp
  • Ajwain - ½ tsp (carrom seeds)
  • Salt to taste
  • Cooking oil for deep frying


1.       Mix a cup of besan, rice flour, corn four, ginger garlic paste, red chili powder and salt and enough water to make a thick paste.
2.       Heat oil for deep frying in a heavy bottomed vessel.
3.       Dip each paneer piece in the prepared pakoda batter such that it is coated on all sides and place in the hot oil. Deep fry on medium flame to a golden brown shade and remove onto absorbent paper.
4.       Place on a serving plate and serve with tomato ketchup.