Paneer Lababdar (no Onion & Garlic) Creamy Gravy
Paneer Lababdar (no Onion & Garlic) Creamy Gravy

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, paneer lababdar (no onion & garlic) creamy gravy. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Paneer Lababdar (no Onion & Garlic) Creamy Gravy is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Paneer Lababdar (no Onion & Garlic) Creamy Gravy is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook paneer lababdar (no onion & garlic) creamy gravy using 22 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Paneer Lababdar (no Onion & Garlic) Creamy Gravy:
  1. Take 3 tomatoes, chopped
  2. Take 1 fresh, green,chilli, cut
  3. Prepare 1/2 inch ginger, chopped
  4. Get 1 tsp, cumin seeds
  5. Get 1 inch, cinnamon stick
  6. Take 2 , green cardamom
  7. Get 2-3 cloves
  8. Take 6-7 black pepper
  9. Make ready 10 almonds/cashew
  10. Make ready 1 cup water
  11. Make ready 1 tbsp oil
  12. Take 1 tsp, ginger, grated
  13. Get 2 tbsp, ghee/butter
  14. Get 1 tsp, dry fenugreek leaves
  15. Get 1/2 tsp, turmeric powder
  16. Get 1 tsp, coriander powder
  17. Get 1.5 tsp red chilli powder
  18. Take 1/4 cup milk cream (malai)
  19. Prepare 50 gm, paneer, grated
  20. Prepare 200 gm, paneer, long cubes
  21. Make ready 1/2 tsp, sugar
  22. Make ready 2 tsp cream to garnish
Instructions to make Paneer Lababdar (no Onion & Garlic) Creamy Gravy:
  1. Arrange the ingredients.
  2. Heat 1 tbsp oil in a pan. Add cumin seeds and the whole garam masala and almonds. - Fry for a minute on low flame.
  3. Add chopped tomatoes, chilli and ginger.
  4. Add 1/4 cup water and cook, covered,on medium flame, for 3-4 minutes. Saute and again cook for 5 minutes till, tomatoes are softened - - Cool the masala and make the paste.
  5. Heat 2 tbsp ghee on a wok. Add 1/2 tsp grated ginger, crushed dry fenugreek leaves, turmeric powder and coriander powder and Kashmiri red chilli powder. Fry on low flame.
  6. Fry the masala. Then add 1/4 cup fresh cream and grated paneer. Add salt and cook covered, 5 minutes on low flame.
  7. Add 3/4 cup water and chopped green coriander, if available. Now add paneer pieces.
  8. Cover and cook for 5 minutes. Then add sugar and cook covered for 2 minutes. Sugar enhance the taste of the gravy. - - Serve the hot pander lababdar gravy with paratha, Naan, Roti or rice. - Thanks

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