Photograph of the finished Paneer lababdar

India · Phô mai paneer xốt cà chua kem Lababdar

Paneer lababdar

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 2.2 lb
  • Photograph of Tomato Tomato 16
  • Photograph of Cashews Cashews 7.1 oz
  • Photograph of Fresh cream Fresh cream 1 ½ cups
  • Photograph of Onion Onion 2
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 1.7 oz
  • Photograph of Garam masala Garam masala 0.7 oz
  • Photograph of Unsalted butter Unsalted butter 6.3 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Pan-fry the paneer cubes in butter for 2 minutes on each side, then soak them in warm water to soften them.
  2. 2 Soaking paneer in warm water after pan-frying keeps it soft; not soaking it will make it tough like rubber.
  3. 3 Boil the tomatoes with the soaked cashews, then blend and strain until smooth.
  4. 4 Sauté the chopped onions and bell peppers for 10 minutes, then pour in the tomato sauce and simmer for 12 minutes.
  5. 5 The lababdar sauce has both shredded bell peppers and paneer mixed in with chunks, which is what sets it apart from other paneer sauces.
  6. 6 Tear some paneer into small pieces, then mix both the pieces and the chunks into the sauce, add the cream and fenugreek leaves.

With an appliance

  • Microwave 41 min

    Replace step 4: add the sautéed onions, bell peppers, and strained tomato sauce to a wide bowl, microwave at 800W for 8 minutes, stirring at minute 4; reduce to about 4 minutes, until the sauce is smooth, not splattered, and doesn't stick to the bottom. The chunky pancake from step 6 should still be mixed in last to prevent it from becoming tough.

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