PANEER LABABDAR

INGREDIENTS FOR THE LABABDAR GRAVY:

1.    250 grams of paneer cut into triangle pieces

2.   1/4 cup cashewnuts /kaju

3.   2 green cardamoms /elaichi

4.   1 Tbs. poppy seeds/khas khas seeds

5.   4 Cloves /laung

6.   8 cloves of garlic

7.   1 inch piece ginger chopped

8.   2 large tomatoes chopped

9.   1 inch piece cinnamon/dal chini

INGREDIENTS FOR THE TEMPERING OF THE GRAVY:

1.    1 onion finely chopped

2.   1 bay leaf/tej patta

3.   1 Tsp. red chilly powder

4.   1/2 Tsp. cumin/jeera powder

5.   1/2 Tsp. coriander/dhania powder

6.   1/2 cup cream

7.   1 Tbs. kauri methi powder crushed with your hands

8.   1 Tbs. butter

9.   1 Tbs. refined oil

    10. 1 Tsp. sugar (or as to taste)

    11. Salt to taste

    12. 1/4 cup finely chopped coriander leaves

    13. A few juliennes of ginger

METHOD TO PREPARE THE GRAVY:

1.    Take 2 cups of water in a wok.

2.   Add the cashewnuts, tomatoes, ginger, garlic, cardamoms, cinnamon stick, poppy seeds and cloves. Boil this mixture on a low flame till the tomatoes are fully mushy.

3.   Let it cool and grind to a very fine paste. See that there are no left over pieces of anything and you get a very smooth puree.(strain if you wish to)

4.   Heat 2 Tsp. oil and butter in a wok. Add the bay leaf and the chopped onions. Fry till pink in colour. Add the tomato mixture, along with the cumin powder, coriander powder, red chilliy powder. Keep stirring till the oil leaves the sides of this masala. Add the green chillies, and 1 of cup water. Add salt and sugar to taste. Add the paneer pieces and let this cook for 3 to 4 minutes. Add the kasuri methi, and mix well.

5.   Switch off the flame and add the cream. Stir well.

6.   Garnish with the coriander leaves and the juliennes of ginger.

Serve hot with rice, rotis or any breads of your choice!!

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