Paneer Lababdar by Reeta
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
Ingredients
- 200 g Paneer (cut)
- 1 tsp Ginger (minced)
- 1 tsp Garlic (minced)
- 1 tbsp Green Cardamom
- 1 tbsp Clove
- 1 tbsp Cinnamon Stick
- 1 tbsp Red Chilli Paste
- 1 tbsp Kashmiri Mirch
- 0.25 tsp Turmeric Powder
- 0.25 tsp Jeera Powder
- 0.25 tsp Black Pepper Powder
- 0.5 tsp Kasoori Methi
- 30 ml Cream
- 1 tbsp Ghee
- 1 tbsp Mustard Oil
- 1 tbsp Refined Oil
- Salt to taste
- 2 stems Coriander Leaves (minced)
- 3 Tomatoes (cut)
Instructions
Add initial ingredients to jar
Add 1 tbsp Refined Oil, 1 tbsp Mustard Oil, 200g Paneer, 1 tsp Ginger, 1 tsp Garlic, 1 tbsp Green Cardamom, 1 tbsp Clove, 1 tbsp Cinnamon Stick, 1 tbsp Red Chilli Paste, 1 tbsp Kashmiri Mirch, 0.25 tsp Turmeric Powder, 0.25 tsp Jeera Powder, 0.25 tsp Black Pepper Powder, and 0.5 tsp Kasoori Methi to The Upliance 2.0 jar. Select sauté mode at 110°C for 2 minutes.
The device will now cook aromatics
The Upliance 2.0 will automatically stir and cook the ingredients at 95°C for 10 minutes.
Add remaining ingredients and cook
Add 30ml Cream and 3 Tomatoes to The Upliance 2.0 jar. The device will now simmer the filling at 95°C for 5 minutes with automatic stirring. Season with salt to taste.
The dish is ready
Remove the Paneer from the jar. Garnish with 2 stems of minced Coriander. The Paneer Lababdar is ready to serve.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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