Paneer Lababdar

Paneer Lababdar

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Low-fat paneer cubes in an aromatic, spicy gravy with sautéed onions, the Paneer Lababdar is sure to be the highlight of your meal.

Using low-fat paneer ensures that this flavourful dish is low in fat but rich in calcium and protein. For the best outcome, use soft paneer cubes, ideally homemade! Serve this subzi hot with whole wheat paratha.

Enjoy how to make Paneer Lababdar recipe with detailed step by step photos and video below.

Paneer Lababdar recipe - How to make Paneer Lababdar

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients


For Paneer Lababdar
1 cup low-fat paneer (cottagte cheese) cubes
1 tsp oil
1/2 tsp cumin seeds (jeera)
1 tsp roasted and crushed coriander (dhania) seeds
3 whole dry kashmiri red chillies , coarsely powdered
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 cup finely chopped onions
1 1/2 tsp ginger-garlic (adrak-lehsun) paste
1 1/2 cups chopped tomatoes
1/4 tsp turmeric powder (haldi)
1/4 tsp cornflour dissolved in 1/2 cup low-fat milk (99.7% fat-free)
1/4 tsp garam masala
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving With Paneer Lababdar
whole wheat parathas

Method
For paneer lababdar

    For paneer lababdar
  1. To make paneer lababdar, heat the oil in a broad non-stick pan, add the cumin seeds, crushed coriander seeds, coarsely powdered dry kashmiri red chillies, dried fenugreek leaves, onions and ginger-garlic paste and sauté on a medium flame for 1 to 2 minutes or till the onions turn slightly brown in c
  2. Add the tomatoes, turmeric powder and 4 tbsp of water and cook on a medium flame for 2 to 3 minutes.
  3. Remove from the flame and allow it to cool slightly and then blend in a mixer to a smooth paste.
  4. Transfer the paste into a deep non-stick pan, add the cornflour-milk mixture, mix well and cook on a medium flame for 1 to 2 minutes.
  5. Add the paneer, garam masala and salt, mix well and cook on a medium flame for 1 minute.
  6. Garnish the paneer lababdar with coriander and serve hot with whole wheat parathas.
Nutrient values (Abbrv) per serving
Energy115 cal
Protein9 g
Carbohydrates16 g
Fiber1.1 g
Fat1.6 g
Cholesterol0 mg
Sodium127 mg
Paneer Lababdar (Low Cholesterol) Video by Tarla Dalal
Paneer Lababdar recipe with step by step photos

For the Paneer Lababdar

  1. For the Paneer Lababdar, add 3 whole dry Kashmiri red chillies to a blender and blend till you get a coarse powder. Keep aside.
  2. Heat a small broad non-stick pan and add the whole coriander seeds to it and dry roast them on a medium flame for 30 seconds to 1 minute.
  3. Add the coriander seeds to a mortar and crush them with a pestle. The roasting of the seeds not only intensifies the flavor but also makes it easier to crush. Keep aside.
  4. Heat the oil in a deep non-stick pan. Use a non-stick pan whenever you are adding a lesser amount of oil so that the food does not stick to the pan.
  5. Add the cumin seeds.
  6. Then add the crushed coriander seeds.
  7. Now add coarsely powdered dry Kashmiri red chillies. You can increase or decrease the amount of red chillies according to your taste.
  8. Add dried fenugreek leaves or kasoori methi into the pan after crushing them lightly between your palms.
  9. Mix well and saute for 30 seconds till the spices lose their rawness.
  10. Now add the onions and saute for 1 minute.
  11. Then add the ginger-garlic paste. These give the base flavor for many other punjabi subzis as well.
  12. Mix well and sauté on a medium flame for 1 to 2 minutes or till the onions turn slightly brown in colour.
  13. Now add the tomatoes, mix well and cook for 1 minute on a medium flame, while stirring occasionally. Use red tomatoes as they will be less sour in taste.
  14. Add the turmeric powder for a little color.
  15. Also add 2 tbsp of water. We add this water so that the tomatoes do not burn while cooking.
  16. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  17. Remove from the flame, allow to cool it slightly. Transfer to a small blender jar and blend into a coarse paste without using any water. We are using a small jar as the masala is not a lot in quantity.
  18. In another bowl, take the low fat milk and add the corn flour to it. We are adding corn flour to give a little thickness to the Paneer Lababdar Gravy.
  19. Transfer the paste into a deep non-stick pan.
  20. Add the corn flour-milk mixture and salt. We are adding this as a substitute for nut pastes (eg cashew paste) because this is a healthy version of the original recipe of Paneer Lababdar.
  21. Mix well and allow it to cook on a medium flame for 3 to 4 minutes till the gravy begins to thicken. Be careful as the gravy will splutter as it gets thick.
  22. Now it's time to add the Paneer to Paneer Lababdar gravy.
  23. Give it a stir and cook on a medium flame for 1 minute till the paneer gets cooked through. Your Paneer Lababdar is now ready to serve. This is a low cholesterol version of the recipe, which is why we have used low fat paneer and very little oil.
  24. Garnish Paneer Lababdar with coriander.
  25. Serve Paneer Lababdar hot with whole wheat parathas, Chapatis or steamed rice.

Reviews

Paneer Lababdar
 on 22 May 15 03:26 AM
5

nice i like that.. also see that recipe.. thanks
Edited after original posting.
Paneer Lababdar
 on 29 May 14 09:30 AM
5

Amazingly Quick... and utterly delicious... the ground red chilies add a great punch of heat to this tangy gravy... hot parathas or even jeera rice this dish is a compliment to any accompaniment.. Enjoy!!!
Paneer Lababdar
 on 25 Apr 13 10:08 AM
5

Low fat paneer cooked in a nice spicy red gravy. Perfect for a healthy meal.