There are many recipes and dishes out there and this is yet another variation of such. This is made with onion tomato and cashew base gravy flavored with indian spices with paneer blocks simmered in.
Lababdar is a mughal word and dishes influenced from mughalai cuisine come with this name. Though no direct translation, it means rich and creamy.
Serve this with rice or indian bread of your choice to complete the meal alongside a raita of your choice.
Serves 4
Ingredients Required:
Gravy:
Butter - 1 tblsp
Cumin seeds - 1 tsp
Bay leaves - 2
Cinnamon sticks- 1
Cardamon - 4
Black pepper - 5
Onion - 1, chopped
Tomato - 3, chopped
Kashmiri Chilli - 3
Ginger Garlic Paste - 1 tblsp
Cashew nuts - 1/4 cup
Salt to taste
Butter 1 tblsp
Paneer - 1/2 cup grated
Paneer - 400 gms cubed
Honey - 1 tblsp
Garam masala - 1 tsp
Fresh cream - 2 tblsp
To garnish:
Chopped cilantro
Julienned ginger
Dry methi - 1 tsp
How to make:
In a large pan, add the butter, cumin seeds, cinnamon, bay leaves, pepper and cardamon pods. Saute for a min.
Add the onion and ginger garlic paste and saute till the onions are well cook.
Add the tomato, kashmiri chilli and cashews. Saute, close with lid and cook for 5 minutes till well cooked.
Cool and blend to a smooth paste.
In the same pan add the remaining butter and the paste. Saute for a few minutes till the butter comes to the sides.
Add 3/4 cup water and bring to a boil.
Add the grated paneer, garam masala and allow to cook for a few minutes.
Add the cubed paneer and give a good mix.
Garnish with cream, cilantro, julienned ginger and Kasthuri methi before serving.
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