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)
A classic Punjabi delight! Flaky, crispy-on-the-outside, soft-on-the-inside flatbread stuffed with a savory spiced potato filling. Traditionally cooked in a tandoor, this recipe shows you how to get that authentic taste on a regular stovetop.
Creamy, melt-in-mouth Paneer Lababdar with fluffy Amritsari Kulcha – pure soul-satisfying indulgence!
This mughlai dish is perfect for lunch. With 921.9200000000001 calories and 23.770000000000003g 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.
530cal
11gprotein
78gcarbs
20gfat
Ingredients
2 cup Maida (All-purpose flour)
0.25 cup Curd (Plain, full-fat yogurt)
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Sugar (Granulated)
0.75 tsp Salt (For the dough)
2 tbsp Vegetable Oil (For the dough)
0.5 cup Water (Lukewarm, for kneading)
3 pcs Potatoes (Medium-sized, boiled, peeled, and mashed)
In a large mixing bowl, combine the maida, sugar, salt, baking powder, and baking soda. Whisk well to ensure even distribution.
Create a well in the center and add the curd and vegetable oil. Mix with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 2 hours, or until it has risen slightly.
2
Prepare the Potato Filling
In a separate bowl, add the mashed potatoes. Ensure they are completely cool and free of lumps.
Add the finely chopped onion, green chilies, fresh coriander leaves, anardana powder, coriander powder, red chili powder, garam masala, and salt.
Mix all the ingredients thoroughly until well combined. The filling should be dry. If it feels moist, you can add 1 tablespoon of roasted besan (gram flour) to absorb excess moisture.
Divide the filling into 4 equal portions and roll them into balls.
After the dough has rested, gently knead it for another minute. Divide it into 4 equal balls.
Take one dough ball and flatten it with your fingers into a 3-4 inch disc, making the edges thinner than the center.
Place a ball of the potato filling in the center.
Gather the edges of the dough around the filling, pleating as you go, and pinch to seal it tightly at the top.
Gently flatten the stuffed ball with your palm. Sprinkle some kalonji and crushed kasuri methi on top and press them in lightly.
Dust your work surface with a little dry flour and gently roll the stuffed ball into a 6-7 inch oval or round shape. Avoid applying too much pressure to prevent the filling from tearing through.
4
Cook the Kulcha
Heat an iron tawa (griddle) over medium-high heat until it is very hot.
Take the rolled kulcha and apply a thin layer of water evenly on its plain side (the side without seeds).
Carefully place the kulcha, water-side down, onto the hot tawa. The water will make it stick to the surface.
Cook for 1-2 minutes, or until you see bubbles appearing on the surface.
Now, carefully flip the entire tawa upside down and hold it a few inches above the gas flame. Cook the top side of the kulcha directly over the flame, moving the tawa in a circular motion for even cooking.
Continue cooking for 1-2 minutes until the kulcha develops golden-brown and slightly charred spots, resembling a tandoor-cooked kulcha.
Flip the tawa back and use a thin spatula to gently pry the kulcha off the surface.
5
Serve Hot
Immediately brush the hot kulcha generously with melted butter.
To enhance the flakiness, gently crush the kulcha between your palms.
Serve immediately with chole (chickpea curry), a dollop of butter, sliced onions, and pickle.
