PANEER LABABDAR
|
S.NO
|
INGREDIENTS
|
QTY
|
UNIT
|
|
1
|
Cottage
cheese(Paneer)
|
200
|
kg
|
|
2
|
refined
Oil
|
1
|
Tspn
|
|
3
|
Ginger
garlic paste
|
50
|
gm
|
|
4
|
Fine
chopped onion
|
1
|
no
|
|
5
|
Fine
chopped tomatoes
|
3
|
no
|
|
6
|
Kasoori
methi
|
10
|
gm
|
|
7
|
Green
Chilly
|
5
|
no.s
|
|
8
|
Fresh
cream
|
25
|
ml
|
|
9
|
Soaked
Cashewnut(broken)
|
25
|
gm
|
|
9
|
Salt
|
To
|
taste
|
|
10
|
Coriander
leaves
|
1
|
bunch
|
METHOD:
* Heat oil in a frying pan. Add cumin
seeds, crushed coriander seeds. Once cumin seeds start cracking adds
fine chopped onions, sauté it for 3-4 minutes.
* Add ginger garlic paste and sauté in a medium flame for
2-3 minutes until it turns in to golden brown in colour.
* Add tomatoes, Kashmir chili powder, turmeric powder,
Broken soaked Cashewnut, mix it thoroughly.
* Add ½ cup of water and put in simmer for at least 10
minutes.
* Remove from the flame and allow it to cool down, then
blend in a mixer and make a smooth puree.
* Take the puree in a frying pan, add paneer, and season it
with salt. Add Kasoori methi and garam masala, and fresh cream mix it
thoroughly and cook in a medium flame for 2 minutes.
* Garnish it with coriander leaf ,tomato wedges and fresh
cream( as shown in the picture), serve hot with Indian bread.
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