Ingredients Base gravy OIL I Am 2-3 TBSP CUMIN SEEDS I GiRT 1 TSP GARLIC | Mega 8-10 CLOVES GINGER | adrak 2 INCH GREEN CHILLI Et fra 2-3 NOS. ONION I Qi 2 MEDIUM SIZED (SLICED) WHOLE SPICES 1. BAY LEAF | aur tal 2 NOS. 2. CINNAMON I rial-† 1 INCH 3. GREEN CARDAMOM I a samuet 3-4 NOS. TOMATO | ZHIT 3 NOS. CORIANDER STEM I u so 2-3 TBSP SALT I aH5 TO TASTE KASHMIRI RED CHILLI POWDER I TSP TURMERIC POWDER | arel yist 1/4 TSP KASHMIRI RED CH 4-5 NOS. CASHEW | dIg 15 NOS. MELON SEEDS] ru a au з TBSP HOT WATER | TH I- AS REQUIRED Sautéing Paneer OIL I Am 2 TBSP PANEER | ч- 500 GRAMS (CUBED) TURMERIC POWDER | aral aI3st 1/4 TSP KASHMIRI RED CHILLI POWDER I 1/2 TSP SALT | THO A PINCH Final Cooking OIL I Am 3-4 TBSP CUMIN SEEDS | GiRT 1 TSP GREEN CHILLIEd fad 2 NOS. (CHOPPED) ONION | WIS 2 MEDIUM SIZED. (CHOPPED) GINGER GARLIC PASTE I 3TEVE SETH II te 1 TBSP POWDERED SPICES 1. TURMERIC POWDER I En MIssY 1/4 TSP 2. KASHMIRI RED CHILLI POWDER I 1 TSP 3. CORIANDER POWDER I huT uS 1 TSP TOMATO | air 2 NOS. (CHOPPED) SALT I THO TO TASTE CAPSICUM I fiaT fra 1 NO. (CHOPPED) SUGAR I rOT A PINCH FRESH CREAM I I A 3-4 TBSP BUTTER | adam 2 TBSP ROASTED KASURI METHI POWDER I eiei ai 9I35T 1/2 TSP GARAM MASALA I TRA ARTM A PINCH PANEER | 4- 30-35 GRAMS (GRATED) FRESH CORIANDER I EX UMul A SMALL HANDFUL (CHOPPED)
Method: Set a deep pan on high heat & once it gets hot add oil, once the oil gets hot add in cumin seeds, garlic, ginger, green chilli & onion, stir it once & then add all the whole spices & cook over high flame until the onions turn translucent. Further add tomatoes, coriander stem & all the remaining ingredients, stir well & cook briefly over high flame until the tomatoes gets slightly mushy. Then add hot water as required, cover & cook over medium high flame until the tomatoes gets completely mushy. Once the tomatoes have cooked, switch off the flame & discard the whole spices, cool down the gravy completely & then grind it into a fine paste, your base gravy is ready. To saute the paneer set a wok over high flame & once it gets hot add oil & let the oil heat up, then add the paneer, turmeric powder, kashmiri red chilli powder & salt, toss over high flame until the paneer gets a slight fried coating. Transfer the sauted paneer into a separate bowl. To make the final tempering, set the wok over high heat, add oil & then add cumin seeds, green chilli & onion, stir well & cook until the onions turn golden brown. Further add ginger garlic paste & cook it briefly with the onions. Lower the flame & add all the powdered spices followed by a splash of hot water, stir & cook the spices for 2 minutes. Further add the chopped tomatoes along with salt & cook over high flame until the tomatoes get mushy. Then add the capsicum & cook over high flame for 1-2 minutes. Add the base gravy, make sure you strain & add it, stir well & cook over high flame for 5 minutes then taste & adjust the seasoning & add sugar & stir well. Further add the paneer along with fresh cream, butter, roasted kasuri methi powder, garam masala & grated paneer, stir well &; finally add fresh coriander. Your restaurant style paneer lababdar is ready.
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