A luxurious North Indian curry where soft paneer cubes are simmered in a rich, creamy tomato gravy. The addition of grated paneer gives it a unique, luscious texture that's simply irresistible.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
392cal
13gprotein
18gcarbs
Ingredients
200 g Paneer (Cut into 1-inch cubes)
300 g Onion (Roughly chopped (about 2 medium))
450 g Tomatoes (Ripe and roughly chopped (about 4 medium))
25 g Cashews (Soaked in warm water for 20 minutes)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
About Paneer Lababdar, Butter Naan and Boondi Raita
Creamy, protein-packed Paneer Lababdar with soft Butter Naan & cooling Boondi Raita. A tangy, soul-satisfying meal!
This mughlai dish is perfect for lunch. With 954.62 calories and 27.400000000000002g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves)
3 tbsp Fresh Cream (Heavy or cooking cream)
0.5 tsp Sugar (Helps balance the acidity of tomatoes)
1 tsp Salt (Adjust to taste)
1 cup Water (Use warm water)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Gravy Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for 30-45 seconds until they become fragrant.
Add the chopped onions and sauté for 5-7 minutes until they turn soft and translucent.
Stir in the ginger garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes, drained soaked cashews, and 0.5 tsp of salt. Mix well.
Cover the pan and cook for 10-12 minutes on medium-low heat, stirring occasionally, until the tomatoes are completely soft and mushy.
Turn off the heat and let the mixture cool down completely. Remove the whole spices (bay leaf, cinnamon stick, cloves) before blending.
2
Blend and Strain the Gravy
Transfer the cooled onion-tomato mixture to a high-speed blender.
Blend until you achieve a very smooth, fine paste. Add a few tablespoons of water if needed to help with blending.
Place a fine-mesh sieve over the same pan. Pour the blended paste through the sieve, using a spoon to press it through. This step is crucial for a silky, restaurant-style gravy. Discard any residue left in the sieve.
3
Cook the Curry
Place the pan with the strained gravy back on the stove over medium heat. Add the butter and let it melt into the gravy.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix thoroughly and cook for 3-4 minutes, stirring continuously, until the gravy thickens and you see oil separating at the edges.
Pour in 1 cup of warm water, the remaining 0.5 tsp of salt, and sugar. Stir well to combine and bring the gravy to a gentle simmer.
4
Add Paneer and Finish
Gently add the paneer cubes and the grated paneer to the simmering gravy. Stir carefully to coat the paneer without breaking it.
Cover and simmer for 4-5 minutes, allowing the paneer to absorb the flavors of the gravy.
Reduce the heat to low. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala and fresh cream.
Stir gently to incorporate everything and cook for just one more minute. Do not boil after adding the cream.
Turn off the heat. Garnish with freshly chopped coriander leaves.
5
Serve
Let the Paneer Lababdar rest for 5 minutes before serving. Serve hot with naan, roti, paratha, or jeera rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
