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Blogging Marathon# 37: Week 4/ Day 3

Theme: Member’s Choice

Dish: Paneer Lababdar

For the final day of this month’s blogging marathon, I decided to try ‘Paneer Lababdar‘ – a dish suggested by one of the BM members. This is the first time I heard about this paneer curry and the name itself sounded very interesting that I had to try this dish.

Our BM members came up with an awesome list of dishes to choose from,some of them were actually on my to-make list too. But I wanted to keep this week simple because I got busy prepping for the upcoming mega month long marathon. Also a new paneer recipe is always welcome in my kitchen.

This curry is creamy, slightly spicy and perfect side dish for rice or rotis. Addition of corn starch and milk makes the gravy thick and creamy.

Recipe from Tarla Dalal’s site:

Print Recipe
Paneer Lababdar Yum
Paneer Lababdar
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Paneer - cubed
  • 1 Onion - medium, chopped
  • 1 tsp Ginger+garlic paste
  • 1 tsp Coriander seeds
  • ½ tsp Cumin seeds
  • ½ tsp methi Kasoori
  • 3 chilies Dry red
  • 2 Tomatoes - medium, chopped
  • ¼ tsp Corn Starch
  • ½ cup Milk
  • ½ tsp Garam masala
  • 2 tbsps Cilantro - finely chopped
  • to taste Salt
Course side dish
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Paneer - cubed
  • 1 Onion - medium, chopped
  • 1 tsp Ginger+garlic paste
  • 1 tsp Coriander seeds
  • ½ tsp Cumin seeds
  • ½ tsp methi Kasoori
  • 3 chilies Dry red
  • 2 Tomatoes - medium, chopped
  • ¼ tsp Corn Starch
  • ½ cup Milk
  • ½ tsp Garam masala
  • 2 tbsps Cilantro - finely chopped
  • to taste Salt
Paneer Lababdar
Instructions
  1. Heat 1tbsp oil in a saute pan; add coriander seeds, cumin seeds, red chilies, kasoori methi, onions, ginger-garlic paste and cook until onions are translucent and lightly browned around the edges.
  2. Add tomatoes and cook until they turn mushy. Cool the mixture and grind to a smooth paste.
  3. In a small bowl, whisk corn starch in milk.
  4. Return the mixture to the panand stir in the corn starch mixture; simmer for 3~4 minutes or until the mixture starts to thicken.
  5. Add garam masala, salt and the paneer, mix well and cook until heated through.
  6. Garnish with chopped cilantro and serve hot with rice or roti.
Recipe Notes

I served the curry with kulchas and rice for a filling and delicious meal.

Lets check out what my fellow marathoners have cooked today for BM# 38.

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9 thoughts on “Paneer Lababdar”

  1. I also wanted to make this for the 4th week, but I had to skip the week! Looks really good…will try it sometime soon!

  2. yes I saw this recipe also, but when I saw the cream version instead of cornstarch I preferred that one. Your version I am sure was just as delicious

  3. yes I saw this recipe also, but when I saw the cream version instead of cornstarch I preferred that one. Your version I am sure was just as delicious

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