Paneer Lababdar

Paneer Lababdar

My father in law and father don't like paneer at all. Any item with paneer is either too spicy or too blande for them. Whenever i say i will cook paneer, they will first say prepare sonething else for us. I made this special dish ( paneer lababdar) for them. They liked it very much.

Paneer is milk solid. It is the best animal protein for the vegetarians. Those who doesn't like milk  even like to eat paneer. But getting a fresh and soft paneer is very difficult. Paneer from market either sour or rubbery. So personally I prefer amul paneer or home made paneer.

Here is my home made paneer recipe

Milk - 2 lits

Vinegar - 4 to 5tbsp ( sometimes more needed)

Pour all the milk in a heavy button pan. Let it boil properly. Add vinegar to the milk and allow to curdle. All the proteins or milk solids will come up. Allow it to boil for 5 mins at this stage.

Then spread a cheese cloth on a colander and pour the milk solids and  water to that cloth. Collect the cloth from all corner and tie it and press a heavy thing on that. Keep for 4 to 5 hours or over night. Keep it in fridge. Next day you will get a firm block of paneer which is ready to cook.

Paneer Lababdar

Paneer- 300gms

Onion- 3 big

Garlic- 8 to 10 pods

Ginger- 1 inch

Tomato- 3 big

Green chili- 2

Cashew nuts- 7 to 8 + 4

Almond- 7 to 8 + 4

Clove- 3

Green cardamom- 2

Black cardamom- 1

Cinnamon- 1 inch

Bay leaves- 1

Haldi- 1tsp

Red chili- 1tsp

Sugar- 1tsp

Salt to taste

Butter - 1 1/2tsp

Oil- 1tsp

Cream- 2tbsp

Milk- 1/2 cup

Garam masala- 1/2tsp

Kasuri methi- 1tbsp ( optinal)

Mint leaves chopped- 1tbsp

Water as required

Chop tomatoes roughly.  In a bowl add chopped tomatoes, cashew (7 to 8), almond (7 to 8), black cardamom, green cardamom, cinnamon, clove, ginger, garlic and a cup of water. Keep that bowl on the gas and allow it boil properly. Let it cook properly and reduce the water. When done, keep aside and let it cool down. Make a smooth paste out of it.

Peel and chop onions. In a kadai add oil and ghee and let it heat properly. Then add zeera and bay leaves. Let the zeera turn brown, add chopped onion. Saute the onion upto golden brown. Now add the above paste and half cup of milk.

Saute or bhuno it up to the oil separates from the side. Now add salt, sugar, haldi, red chili powder, green chilies and half cup of water. Saute it properly.

When water evaporates add paneer to the masala and again some water and cover. Let it reduce it a bit and add cream and garam masala and switch off the gas. 

In another kadai dry roast cashew and almond. Then let it cool down and chop.

Transfer into a serving bowl and garnish chopped mint and chopped nuts. It can be served with rice, Puri or paratha.