Recipe

Paneer Lababdar

Rich, creamy and delicious

main mealcurry

Time1 hr

Yield4 portions

Energy382 kcal

Components0

Servings

Contents

Ingredients

to boil and blend
400gchopped tomatoes
10gchilli, dried, red
40galmond, whole
1perspice, cinnamon stick
4perspice, clove, whole≈ 0.377 tsp spice, clove, whole
4singlespice, cardamom, green, pod≈ 0.8 tsp spice, cardamom, green, podslightly crushed
150gwater
Gravy
2.5mloil, rapeseed
1perherb, bay leaf
0.5tspspice, cumin, seed
1wholeonion≈ 150 g onion
15gginger root
3clovegarlic
add the sauce
0.5tspspice, chilli powder, kashmiri
1.25tspspice, coriander, ground
0.25tspsalt
0.125tspmonosodium glutamate
150gwater
1single, 5gchilli, green fingerminced
0.75tspherb, fenugreek, driedslightly crushed
200gcheese, paneercubed
50gcheese, paneergrated
50gyoghurt, greek, homemade
0.5tspspice, garam masala
30mlherb, coriander, fresh≈ 4.32 g herb, coriander, fresh

For Blending
1. Add the first batch of ingredients to the pot
2. Cover, simmer on low for 15-20 minutes
3. Remove from heat and allow to cool a bit
4. *** REMOVE THE CINNAMON STICK, CARDAMOM PODS, CLOVES ***
5. Blend the rest - *** USE LARGE BLENDER *** - to a smooth puree; add a little water if required
Heat the oil to medium
Add the bay leaf and cumin seeds, saute 1 minute
Add the onion, saute until golden - 8-10 minutes
Add the ginger and garlic, cook 1-2 minutes
Add the sauce, chilli powder, coriander; cook uncovered 8-10 minutes - should get noticeably darker
Add the salt, msg, enough water to get a thick sauce; simmer 5 minutes
Add the chilli, crushed fenugreek, cubed & grated paneer; simmer on low for 3-4 minutes
Remove from heat
Mix some of the hot gravy with the yoghurt and garam masala, then stir it back in
Add the coriander
Rest for 5 minutes before serving.

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