Ariso Recipes
Creamy Paneer Lababdar
Last update date: February 24, 2012
Indulge in the creamy goodness of Paneer Lababdar! A rich and flavorful dish made with tender paneer cubes in a luscious tomato-cashew gravy, infused with aromatic spices. Perfect with naan, roti, or rice.
35 minutes.
North Indian
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Ingredients
4
How To Cook?
1
In a small pan, combine chopped tomatoes, cashews, chopped ginger, garlic, green cardamom, cloves, and water. use ripe tomatoes that are not too tangy or sour.
2
Simmer this mixture on low heat until the tomatoes are softened. if the water dries up and the tomatoes are not softened, add 2 to 3 tablespoons of water and continue cooking.
3
Allow the mixture to cool and then transfer it to a grinder or blender jar.
4
Grind the mixture to a smooth paste without any cashews or tomato chunks. add some water if required while grinding. set aside this ground tomato-cashew-spices paste.
5
Heat butter in a pan or kadai. add tej patta and saute for a couple of seconds.
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