Paneer lababdar a popular North Indian preparation is creamy and rich with paneer cooked in an aromatic onion-tomato gravy. The best part of this recipe it has shredded paneer in the gravy along with the paneer cubes making this dish more luscious and creamy! Whenever I plan on hosting a party or a festive dinner, at least one paneer delicacy is on my menu list. You can never go wrong with paneer, as it is everybody’s favorite!
In a pan add 1/2 tbsp oil, 1/2 tbsp Kashmiri red chili powder, 1/2 inch cinnamon stick, 2 cloves, 1 bay leaf roughly chopped tomatoes, onions, magajtari, cashew nuts, 1/4 cup water. Cover the pan and cook for 8-10 minutes or until tomatoes and onions are soft and mushy.
Blend everything to a smooth paste.
Heat oil and butter in a pan, sauté garlic for 30 seconds, then add Kashmiri red chili powder.
Add the prepared paste, garam masala, red chili powder, Kasuri methi leaves , salt, 1/2 cup of water. Cover the lid and cook for 5-7 minutes.
Add shredded paneer and cook for few minutes.
Lastly add paneer cubes and cream. Mix everything and serve!
