Paneer Lababdar

Yaah again...What to do ??? I just cant help myself..I'm in love...I'm in love with paneer.. so here again another paneer dish..Paneer Lababdar !!!

RECIPE:
Cooking Time: 20-25 mins
Preparation Time: 5-10 mins

Ingredients:

• Paneer: 200 grm( cut in cubes)
• Cashew: 1/4 cup 
• Onion: 2 medium(Chopped)
• Tomato: 2 medium(Chopped)
• Ginger garlic paste: 1 tsp
• Green chilli: 1 ( finely chopped)
• Turmeric pwd: 1/4 tsp
• Coriander pwd: 3/4 tsp
• Cumin pwd: 1 tsp
• Garam masala: 1 tsp
• Kitchen King masala pwd: 1 tsp
• Chilli pwd: 1/4 tsp
• Salt to taste
• Oil for cooking
• Butter for cooking

Method:

• Take the cubed paneer and  immerse them in a bowl of warm water.This process will keep the paneer cubes soft.
• Heat  1-2 tsp oil in kadai/ pan and add chopped onion, saute for 2-4 min. 
• Blanch the tomatoes and peel the skin.
• Grind the onion and  tomato together to make a paste.

• To make cashew paste just soak cashew in warm water for 15 mins and then grind it to smooth paste using little milk or water. Keep aside.
• Heat 2-3 tsp oil in kadai/ pan and cumin seed, once they start spluttering  add ginger garlic past and chopped green chilli,  cook for few sec.
• Add the onion-tomato paste, salt and all dry masala pwd and cook for 4-5 mins or till oil starts separating.

• Add the cashew paste, mix well and let it cook for a couple of mins.Add more water to get the right consistency.
• Add the paneer cubes to the gravy and simmer cfor 2-3 mins. 
• Add butter at last. Adding butter at the end will enhance the taste. Turn off the heat.
• Serve with Naan/paratha/rice/pulao.

Note:

• You can even shallow fry the paneer cubes for a minutes and then immerse in warm water.
• You can add cream to make gravy rich and creamy. 
• Can use butter for cooking gravy. It will enhance the taste.