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)
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Creamy Paneer Lababdar with crispy Warqi Paratha – an aromatic, soul-satisfying delight!
This awadhi dish is perfect for lunch. With 996.9000000000001 calories and 19.7g 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.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
