Paneer Lababdar by Reeta

44 mins

4 servings

Cooked 500+ times recently

Veg

★ 4.2

Ingredients

200 g Paneer (cut)
1.5 tsp Red chilli Paste
1.5 tsp Kashmiri Mirch
1 tbsp Schezwan Chutney
1.5 tsp Salt
1 tbsp Refined Oil
2 tbsp Mustard Oil
2 tbsp Ghee
6 Green Cardamom (peeled)
8 cloves Clove (peeled)
1 inch Cinnamon Stick
1 piece Onion (hand chopped)
3 pieces Tomato (cut in two)
10 Cashews
20 g Melon Seeds
4 stems Coriander Leaves (minced)
0.25 tsp Turmeric
0.25 tsp Black Pepper (powdered)
0.25 tsp Jeera Powder
30 ml Water
0.5 tsp Kasoori Methi
10 g Cream
10 g Cheese Cube (grated)

Instructions

Paneer korma is a creamy North Indian curry featuring soft paneer cubes cooked in a rich and aromatic gravy, known for its mild, nutty flavors. Pair with Naan or Rice

Marinate Paneer & Sauté Aromatics
First, marinate 200 g Paneer (cut) with 1.5 tsp Red chilli Paste, 1.5 tsp Kashmiri Mirch, 1 tbsp Schezwan Chutney, and 1.5 tsp Salt in a bowl. Then, add 1 tbsp Refined Oil, 2 tbsp Mustard Oil, and 2 tbsp Ghee to The Upliance jar and heat on medium heat for 2 minutes. Add 6 Green Cardamom (peeled), 8 cloves Clove (peeled), 1 inch Cinnamon Stick, and 1 piece Onion (hand chopped). The Upliance will sauté the aromatics on low heat for 5 minutes with automatic stirring.
Prepare the Gravy Base
Next, add 3 pieces Tomato (cut in two), 10 Cashews, 20 g Melon Seeds, 0.25 tsp Turmeric, 0.25 tsp Black Pepper (powdered), 0.25 tsp Jeera Powder, and 30 ml Water to The Upliance jar. The Upliance will now cook the gravy base on low heat for approximately 25 minutes, with intermittent stirring and blending to form a smooth paste.
Add Paneer & Finish Curry
Now, add the marinated 200 g Paneer, 0.5 tsp Kasoori Methi, 10 g Cream, and 10 g Cheese Cube (grated) to The Upliance jar. The Upliance will mix and gently cook the paneer into the gravy on low heat for 9 minutes with automatic stirring. You will be prompted to turn the paneer pieces halfway through this step.
Garnish & Serve
Finally, garnish the Paneer Lababdar with 4 stems Coriander Leaves (minced). Your delicious Paneer Lababdar is now ready to be served hot with Naan or Rice. Remove the paneer from the jar without rinsing.

Nutritional Information

621

Calories

19g

Carbs

24g

Protein

51g

Fat

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28 mins

Veg

Paneer Lababdar by Reeta

Owner Recipe

·Tried, cooked & shared by Su****i ka***i·Real food from a real upliance cook

North Indian • Main Course Gravy

Paneer Lababdar by Reeta

44 mins

4 servings

Cooked 500+ times recently

Veg

★ 4.2

Ingredients

200 g Paneer (cut)
1.5 tsp Red chilli Paste
1.5 tsp Kashmiri Mirch
1 tbsp Schezwan Chutney
1.5 tsp Salt
1 tbsp Refined Oil
2 tbsp Mustard Oil
2 tbsp Ghee
6 Green Cardamom (peeled)
8 cloves Clove (peeled)
1 inch Cinnamon Stick
1 piece Onion (hand chopped)
3 pieces Tomato (cut in two)
10 Cashews
20 g Melon Seeds
4 stems Coriander Leaves (minced)
0.25 tsp Turmeric
0.25 tsp Black Pepper (powdered)
0.25 tsp Jeera Powder
30 ml Water
0.5 tsp Kasoori Methi
10 g Cream
10 g Cheese Cube (grated)

Instructions

Paneer korma is a creamy North Indian curry featuring soft paneer cubes cooked in a rich and aromatic gravy, known for its mild, nutty flavors. Pair with Naan or Rice

Marinate Paneer & Sauté Aromatics
First, marinate 200 g Paneer (cut) with 1.5 tsp Red chilli Paste, 1.5 tsp Kashmiri Mirch, 1 tbsp Schezwan Chutney, and 1.5 tsp Salt in a bowl. Then, add 1 tbsp Refined Oil, 2 tbsp Mustard Oil, and 2 tbsp Ghee to The Upliance jar and heat on medium heat for 2 minutes. Add 6 Green Cardamom (peeled), 8 cloves Clove (peeled), 1 inch Cinnamon Stick, and 1 piece Onion (hand chopped). The Upliance will sauté the aromatics on low heat for 5 minutes with automatic stirring.
Prepare the Gravy Base
Next, add 3 pieces Tomato (cut in two), 10 Cashews, 20 g Melon Seeds, 0.25 tsp Turmeric, 0.25 tsp Black Pepper (powdered), 0.25 tsp Jeera Powder, and 30 ml Water to The Upliance jar. The Upliance will now cook the gravy base on low heat for approximately 25 minutes, with intermittent stirring and blending to form a smooth paste.
Add Paneer & Finish Curry
Now, add the marinated 200 g Paneer, 0.5 tsp Kasoori Methi, 10 g Cream, and 10 g Cheese Cube (grated) to The Upliance jar. The Upliance will mix and gently cook the paneer into the gravy on low heat for 9 minutes with automatic stirring. You will be prompted to turn the paneer pieces halfway through this step.
Garnish & Serve
Finally, garnish the Paneer Lababdar with 4 stems Coriander Leaves (minced). Your delicious Paneer Lababdar is now ready to be served hot with Naan or Rice. Remove the paneer from the jar without rinsing.