Paneer Lababdar (Restaurant Style Recipe)
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (118)

Paneer Lababdar (Restaurant Style Recipe)

NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 36%
CARBS 16G19% OF CAL
3G FIBER9G SUGAR4G OTHER
FAT 23G64% OF CAL
12G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy North Indian paneer curry with a cashew and tomato gravy, mild tang, and balanced spices. Served with naan or rice.

mainindiancurrytofugluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1.5 cups chopped tomatoes ((ripe and red), 250 grams)
  • 10 to 12 cashews
  • 1 inch ginger (- chopped)
  • 2 to 3 garlic ((medium-sized) - chopped)
  • ½ cup water
  • 1 green cardamom
  • 2 cloves
  • 2 tablespoons butter
  • 1 tej patta ((Indian bay leaf))
  • ½ cup finely chopped onions (- 100 grams)
  • ½ teaspoon cumin powder ((ground cumin))
  • ½ teaspoon coriander powder ((ground coriander))
  • ½ teaspoon red chili powder (or kashmiri red chili powder or cayenne pepper)
  • 1 or 1.25 cups water (or add as required)
  • 1 or 2 green chilies (or serrano peppers - slit)
  • salt ( as required)
  • ¼ to ½ teaspoon sugar (or add as required)
  • 200 grams paneer ((cottage cheese))
  • 2 tablespoon grated paneer
  • ¼ teaspoon garam masala
  • 1 teaspoon kasuri methi ((dry fenugreek leaves) - crushed)
  • ¼ cup low-fat cream (or 1 to 2 tablespoons heavy whipping cream )
  • 1 tablespoon butter (added later - (optional))
  • 1 tablespoon chopped coriander leaves ((cilantro leaves))
  • 1 inch ginger (- julienne)
PREP
15M
SODIUM
265MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.