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No-Cream Paneer Lababdar

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Time45 Min
DifficultyIntermediate
Serves3

If you are craving for a luscious and rich vegetarian side dish to go with rotis or rice, you simply cannot look past this No-Cream Paneer Lababdar Recipe. Best served as part of a filling lunch or dinner, this dish has consistently been one of the most popular food items in Punjabi cuisine over the years. Both tasty, as well as nutritious, the No-Cream Paneer Lababdar Ingredients, are easy to wor ... k with and take just around forty-five minutes to put together. Irrespective of where paneer came from, this No-Cream Paneer Lababdar Recipe was mastered in the subcontinent and is truly one hundred per cent Indian. Combining a tantalising mix of Indian spices and herbs, you are sure to enjoy every second of the cooking experience when you prepare No-Cream Paneer Lababdar at Home. Comfort food for many, a cup of No-Cream Paneer Lababdar is traditionally served hot along with different types of parathas, rotis and rice. Designed to be sweet and spicy at the same time, this dish can satisfy your every craving while also adding tremendous nutritional value to your diet. Varying the amount of chilli powder used can help alter the spiciness of the dish to suit your preferences. This dish is an ideal nutritious option for both kids and adults as it has a wide range of benefits.

Nutrition Info. (per serving)

ProteinFatCarbsFibre344 Cal344 Cal344 Cal344 Cal
  • 21gProtein
  • 21gFat
  • 18gCarbs
  • 2gFibre

Ingredients

Dry Grocery

Red Chilli Powder

Red Chilli Powder

1 teaspoon

Salt

Salt

1 teaspoon

Garam Masala

Garam Masala

0.5 teaspoons

Turmeric Powder

Turmeric Powder

0.5 teaspoons

Refined Oil

Refined Oil

2 teaspoons

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

2 tablespoons

Cumin

Cumin

1 teaspoon

Green Cardamom

Green Cardamom

2 pieces

Cloves

Cloves

2 pieces

Bay Leaf

Bay Leaf

1 piece

Dairy

Paneer

Paneer

300 g

Fruits & Vegetables

Onion

Onion

1 piece

Tomato

Tomato

3 pieces

Coriander W/o Roots

Coriander W/o Roots

5 g

Menu Item

Ginger Garlic Paste

Ginger Garlic Paste

1 tablespoon

Other

Green Chillies

Green Chillies

1 piece

Water

Water

0.5 cups

Directions
1
Roughly chop onion and Coriander. Dice the paneer into cubes and place it in cold water. Heat oil in a pan and add bay leaf , clove , green cardamom & cumin seeds. Saute well .
2
Add the onion and saute well . Now add cashew nuts and saute it well . Next add the tomatoes with a little salt and cook till the tomatoes are soft.
3
This cooked masala should be kept aside to cool down and discard the whole spices. (cardamom, bay leaf and clove )
4
Once cooled blend this with a little water into a smooth paste
5
Take a vessel, add a little oil and add ginger garlic paste , cook till the rawness disappears .
6
Add powdered masala saute and then add water to avoid burning.
7
Now add the blended mix and Saute well.
8
Add dices of paneer into the gravy with little water and allow it to cook on a slow flame .
9
Cook the paneer for 5- 10 minutes. Add salt and check the seasoning. Garnish with chopped coriander leaves

Success!

We hope you had fun making it! Enjoy the meal.

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