Paneer Lababdar

My son is one of the most finicky eater I know. He doesn’t touch any healthy pumpkin, sunflower seeds nor almonds. All he loves is his paneer.

So finally I decided to make his favourite paneer lababdar with a gravy full of nutrition. Rather than adding cashew-nuts , I decided to add various types of seeds and chana dal to make it protein packed dish. Now it’s a healthy yet rich paneer dish.

Try it to believe it that how easily we can make our kids eat all types of seeds without any fuss .

  • Peppercorns – 5
  • Cloves – 5
  • Bay Leaf – 2
  • Star Anise – 1
  • Cinnamon stick – 1, about an inch long
  • Tomatoes – 5 sliced
  • Onions – 2 medium sliced
  • Garlic cloves – 10
  • Ginger – 1 inch piece, diced fine
  • Pumpkin seeds – 1 tbsp
  • Sunflower seeds – 1 tbsp
  • Chana dal – 2 tbsp
  • Melon seeds – 1 tbsp
  • Almonds –7-8
  • Kashmiri Degi  Chilli Powder – 1 tsp
  • Coriander powder – 3 tbsp
  • Sugar 1 tsp
  • Salt as per taste
  • Ghee– 2 tbsp
  • Milk – 1/2 cup
  • Water – 1 1/2 cup
  • Paneer – 300 gms diced in small pieces

For Tadka

  • 1 tbsp butter
  • Whole dried red chillies 6-7
  • Degi Mirch 1 tsp
  • Garlic – 4-5 cloves minced

For garnish:

  • Kasoori Methi – 2 tsp roasted on a pan
  • Cream – 2 tbsp (optional)
  • Garam masala – 1 tsp

Method

  1. In a deep pan, heat ghee and saute all dry whole spices (cloves, bay leaves, peppercorns, star anise, cinnamon).
  2. Next add ginger garlic paste. Saute for a minute. Then add onions and add salt and sugar to it. It will caramalize onions faster and evenly.
  3. When onions are golden brown, add pumpkin seeds, sunflower seeds , melon seeds , chana dal and almonds and roast for couple of minutes till dal is golden brown.
  4. Add tomatoes and add coriander powder and degi mirch. cook covered for 15 minutes on low to medium heat till done.
  5. Let the mix cool and then blend the contents into a smooth puree. Add milk while blending the puree. (Remove cinnamon stick, star anise and bay leaves before putting in blender) .
  6. In the pan, add a tbsp of ghee and add the pureed gravy. add water and boil for 10 -15 mins on low heat. Add the paneer pieces.  Cover and remove from flame.
  7. In a small non stick pan, roast kasoori methi till it becomes fragrant.
  8. In a tadka pan, heat butter, add whole red chillies , minced garlic and degi mirch. When the garlic is roasted the tadka is ready .
  9. Add it to the gravy and garnish with fresh green coriander and garam masala.
  10. Top with hot tadka .
  11. Serve with rotis or pudina paranthas

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