Monday, October 5, 2015



For us vegetarians, paneer is an ingredient we often use to make a wide variety of dishes. For example, elsewhere in this blog you will find recipes for Paneer Makhmali, Palak Paneer,
and Paneer Kolhapuri.

Today I write about a dish I recently tried out and enjoyed very much. It is a healthy version of Paneer Lababdar adapted from the recipe by Master Chef Vikas Khanna. In this quintessentially Punjabi dish, usually they add cream, and cashew paste to make the dish that much richer but as you will see, this healthy version skips these two ingredients and yet tastes delicious.

This is best served hot with naan and rotis.

  • Paneer, 150 gms, cut into cubes
  • Saffola Oil, 1 tbsp
  • Onions, finely chopped, 1/2 cup
  • Ginger Paste, 1 tsp
  • Garlic Paste, 1 tsp
  • Cumin Seeds, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Garam Masala, 1/2 tsp
  • Chilli Powder, 1/2 tsp 
  • Kasoori Methi, (Dried Fenugreek Leaves), 1 tsp
  • Tomatoes, chopped, 1 cup
  • Salt, to taste
  • Dried Coriander, coarsely powdered, 1/2 tsp
  • Water, 2 tbsp
  • Lemon Juice, 1 tsp
  • Coriander, chopped, for garnishing.


Cut the paneer into cubes. Keep aside
Heat oil in  a non-stick pan. When it gets hot, add the finely chopped onions and saute till they are caramelized
Add the ginger paste, and garlic paste
Add cumin seeds and turmeric powder, followed by garam masala, and chilli powder
Next add the tomatoes and cook till the water evaporates
Add salt and coarsely powdered dried coriander
Allow this to cool, then transfer to a mixer and blend it to a smooth paste adding 2 tbsp of water
Pour the smooth paste back into the pan. 
Add lemon juice.
Lastly, add the paneer cubes and kasoori methi. Mix well and let the gravy simmer for a few minutes 
Garnish with chopped coriander.

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