Paneer Lababdar is a very popular Punjabi dish served in many restaurants. Paneer is scrambled and cooked in an onion tomato base.
“Lababdar” means a strong desire of something and complete surrender to it. Lababdar as a term is often attached to many dishes to signify complete surrender of one’s taste buds to that dish.
Paneer Lababdar – Pictorial directions:
Paneer Lababdar recipe:
- 1 cup paneer
- 1 medium tomato
- 1/2 inch cinnamon
- 2 no cloves
- 1 no green cardamom
- 1 no black cardamom
- 1 large bay leaf
- 1/2 tsp cumin seeds
- 1 tsp ginger juveniles
- 1 large onion finely chopped
- 2-3 cloves garlic finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 tsp coriander powder
- salt to taste
- 1/4 tsp sugar
- 1 tbsp gram flour
- 1/4 tsp garam masala
- 1/4 tsp crushed kasuri methi
- 1 slit green chilli
Boil tomato, cardamom(green & black), cinnamon in water. when its rolling boil, put off strain and grind it to fine paste leaving out black cardamom
heat oil/ghee, put in cumin seeds, bay leaf, ginger juveniles.
add finely chopped onions and garlic. saute till onions are transparent
add the ground tomato masala and let it cook until raw smell goes off
add turmeric powder, coriander powder and chilli powder. mix well
when it forms a lump, add the gram flour and mix again.
add water, salt and sugar to it.
drop the grated paneer, paneer cubes and green chilli
close and cook in medium flame until rolling boil
open and add the garam masala and crushed kasuri methi. put off. serve hot with rotis.