Paneer Lababdar is a rich and creamy dish that exemplifies the opulence and complexity of North Indian cuisine. Originating from the royal kitchens of Mughal emperors, this dish combines the softness of paneer (Indian cottage cheese) with a luscious, aromatic gravy. The word “Lababdar” means a strong desire or craving, perfectly encapsulating the indulgent nature of this dish.
Ingredients,Paneer Lababdar
To prepare Paneer Lababdar, you’ll need the following ingredients:
- Paneer: 250 grams, cut into cubes
- Onions: 2 large, finely chopped
- Tomatoes: 3 large, pureed
- Ginger-Garlic Paste: 2 tablespoons
- Green Chilies: 2, finely chopped
- Fresh Cream: 1/2 cup
- Cashew Nuts: 10-12, soaked in water and ground into a paste
- Butter: 2 tablespoons
- Oil: 2 tablespoons
- Spices:
- Cumin Seeds: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Garam Masala: 1/2 teaspoon
- Kasuri Methi (dried fenugreek leaves): 1 teaspoon
- Salt: to taste
- Fresh Coriander Leaves: for garnish
Preparation Paneer Lababdar,
- Initial Preparation: Begin by heating oil and butter in a pan over medium heat. Add cumin seeds and allow them to splutter, releasing their nutty aroma.
- Sautéing the Onions: Add finely chopped onions and sauté until they turn golden brown. This step is crucial as it forms the base of the dish, providing a deep, rich flavor.
- Adding Aromatics: Incorporate the ginger-garlic paste and chopped green chilies. Sauté until the raw smell disappears, indicating that the aromatics are well-cooked.
- Creating the Gravy: Pour in the tomato puree and cook until the oil starts to separate from the mixture. This process, known as “bhunao,” is essential for developing the flavors. Add turmeric powder, red chili powder, coriander powder, and salt. Cook for another few minutes to ensure the spices are well-blended.
- Enriching the Gravy: Add the cashew nut paste and stir continuously to avoid lumps. This paste not only thickens the gravy but also adds a creamy, nutty undertone that is characteristic of Paneer Lababdar.
- Incorporating Paneer: Gently fold in the paneer cubes, ensuring they are well-coated with the gravy. Cook for a few minutes, allowing the paneer to absorb the flavors.
- Finishing Touches: Add fresh cream and garam masala, stirring well. Sprinkle kasuri methi by crushing it between your palms to release its aroma. This adds a subtle, smoky flavor to the dish.
- Garnishing: Garnish with fresh coriander leaves to add a touch of freshness and color.
Serving Suggestions
Paneer Lababdar is best enjoyed with Indian breads like naan, roti, or paratha. It also pairs wonderfully with steamed basmati rice or jeera rice. This dish is often accompanied by a side of pickles, yogurt, or a fresh salad to balance the richness of the gravy.
Conclusion
Paneer Lababdar is a dish that truly embodies the essence of North Indian cuisine. Its rich, creamy texture and the harmonious blend of spices make it a favorite among vegetarians and non-vegetarians alike. Whether you’re cooking for a special occasion or just craving a luxurious meal, Paneer Lababdar is sure to impress with its exquisite taste and royal appeal. Embrace the art of Indian cooking and indulge in the flavors of this delightful dish. Paneer Lababdar is a rich, creamy North Indian dish made with paneer in a luscious tomato-based gravy, flavored with aromatic spices and fresh cream.