We all have heard many paneer dishes from palak paneer to paneer butter masala and all of them are very famous. To all the vegetarians out there, paneer dishes are go to options in restaurants.
Palak paneer and paneer butter masala are available in any restaurants for sure, however Paneer labadar is not so widely known, I wonder why ?
Paneer Labadar is worth to try if you see them on the menu card. It’s rich, creamy & smokey.
After reading the recipe, if you think of missing honey from the list I suggest not to do it. Many of us don’t like the sweet flavor in gravies, but if you taste this dish without the knowledge of what went in, you won’t be able to guess honey has been added, It lifts up the whole gravy.
Go ahead try this rich creamy gravy at weekend and serve to your loved ones.
Enjoy paneer Labadar with phulka or nan of your choice.
By the way, “Lababdar” means a strong desire of something and complete surrender to it.
If you are looking paneer snacks Check this Paneer Pakoda
Watch paneer labadar video over here
- 200, paneer, cut into cubes
- 2 inches cinnamon stick
- 1 bay leaf
- 1 teaspoon, garam masala powder
- 1 teaspoon, Kasuri methi,
- Juice of ½ lemon
- 1 teaspoon, honey
- 2 tablespoon cream
- Salt to taste
- 2 tablespoon ghee and 1 tablespoon oil
- A burning piece of charcoal and ½ teaspoon ghee
- 2 tomatoes, chopped
- 1 onion, chopped
- 5-6 cashews
- 1 teaspoon, char magaz (melon seeds) or Poppy seeds
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- 2-3 green cardamom
- 3 cloves
- ½ teaspoon, cumin seeds
- 4-5 black peppercorns
- ½ blade of mace
- 1 teaspoon, garlic paste
- ¾ teaspoon, ginger paste
- 1 tablespoon oil
- In a pan, heat tablespoon of oil
- Add cumin seeds, cardamom, black peppercorn, cloves and fry for few seconds
- Add onions and a little salt, fry until soft and pink. Add ginger garlic and cook for a minute or until raw smell goes off.
- Add tomatoes, cashews, mace and cook on high for 2-3 minutes or until tomatoes are soft
- Add chili powder, coriander powder, turmeric and cook high for another 2 minutes
- Take it off the heat and cool.
- Grind it to a fine paste.
- Heat, ghee, and oil in heavy bottom pan or kadhai
- Add bay leaf and cinnamon, fry until aromatic. Do not burn
- Add prepared masala paste and cook for 10 minutes or until the masala is bhunoed (sautéed) well and starts releasing oil
- Add ½ to one cup of water depending on the thickness of the gravy required, check for salt and bring it to a boil
- Add paneer and cream, gently mix
- Add lemon juice, honey, garam masala, powder and Kasuri methi, cook for another 2-3minutes
- Lastly, place a small piece of aluminum foil or a bowl in the center of the gravy
- Place a burnt charcoal piece and top it with half a teaspoon of ghee and cover the lid tightly immediately and leave it as it is for 8-10 minutes
- After 10 minutes, remove the charcoal and discard
- Paneer Lababdar is ready to be served
- Dish out and Serve hot with nan, paratha or phulkas and any pulao or rice of your choice