Paneer Lababdar - Recipes

Low fat paneer cubes in an aromatic, spicy gravy with sautéed onions, this vegetable is sure to be the talk of your meal. Ensure that the paneer has maintained its softness, though. To master the art of making low fat paneer in your own kitchen. Here Ananda provides a simple and easy Paneer Lababdar recipe. This subzi makes a perfect combination with Oat and Spring Onion Paratha. IngredientsrnANANDA MILK 1 cuprnCumin seeds (jeera) 1/2 tsprnCoriander (dhania) seeds, roasted and crushed 1 tsprnWhole red chillies, coarsely ground 3rnDried fenugreek leaves (kasuri methi) 1/2 tsprnFinely chopped onions 1/2 cuprnGinger-garlic (adrak-lehsun) paste 1 1/2 tsprnTurmeric powder (haldi) 1/4 tsprnChopped tomatoes 1 1/2 cupsrnANANDA MILK 1/2 cuprnCornflour 1/4 tsprnGaram masala 1/4 tsprnOil 1 tsprnSalt to tasternMethodrnHeat the oil in a non-stick pan, add the cumin seeds, coriander seeds, ground chillies, dried fenugreek leaves, and onions and sauté till the onions turn light brown in color.rnAdd the ginger-garlic paste, turmeric powder, tomatoes with 4 tablespoons of water and cook till the oil separates from the masala. Cool the masala mixture and purée to a smooth paste and transfer into a non-stick pan. Dissolve the cornflour in the milk and add it to the prepared gravy and simmer for 3 to 4 minutes.rnAdd the paneer, garam masala and salt and mix well.rnServe hot garnished with the chopped coriander.