Here’s a delicious and authentic Paneer Lab abdar recipe — a rich, creamy North Indian dish made with cottage cheese (paneer), tomatoes, onions, and aromatic spices. It's perfect with naan, roti, or jeera rice.
🌟 Paneer Lab abdar Recipe
🔸 Ingredients
For the tomato-onion paste:
- 2 medium tomatoes, chopped
- 1 medium onion, sliced
- 2 garlic cloves
- 1-inch ginger piece
- 2 green cardamoms
- 2 cloves
- 1 small cinnamon stick
- 10-12 cashew nuts
- 1 cup water
For the curry:
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp kasuri methi (dried fenugreek leaves), crushed
- 200–250 g paneer (cubed + grated)
- 2–3 tbsp cream
- Salt to taste
- Fresh coriander for garnish
🔹 Instructions
1. Make the paste:
- Boil all the tomato-onion paste ingredients with 1 cup water for 8–10 mins.
- Cool it down, then blend into a smooth paste. Strain for a finer texture (optional).
2. Cook the curry:
- Heat oil/ghee in a pan. Add cumin seeds and let them crackle.
- Add the prepared paste. Cook for 8–10 minutes until the oil starts separating.
- Add chili powder, turmeric, coriander powder, salt, and a splash of water. Cook for 2–3 minutes.
- Add 1/2 cup water to adjust consistency.
- Add grated paneer (2–3 tbsp) and paneer cubes. Mix gently.
- Simmer for 5 minutes.
3. Finish the dish:
- Stir in cream, garam masala, and kasuri methi.
- Garnish with coriander and a swirl of cream.
✅ Tips
- Grated paneer adds a unique texture to the curry.
- For extra richness, use butter instead of oil.
- Adjust spice levels to taste.
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