North Indian · Lunch, Dinner
Paneer lababdar
Paneer in a velvety, richly spiced tomato gravy finished with a touch of butter and cream.
- Calories
- 775 kcal
- Protein
- 32 g
- Carbs
- 65 g
- Fat
- 43 g
- Prep
- 15 min
- Cook
- 25 min
Per serving, for one person.
Contains: tree_nut, dairy, gluten.
Ingredients
- 110 g Paneer
- ½ onion Onion
- 1 tomato Tomatoes
- 12 g Cashews
- 2 cloves Garlic
- 5 g Ginger
- ¼ tbsp Butter
- 15 ml Single cream
- 1 tsp Garam masala
- ¼ tsp Chilli powder
- ½ tbsp Sunflower oil
- ¼ tsp Salt
- 5 g Coriander
- 60 g Wholewheat flour (atta)
Method
- Simmer onion, tomato, garlic, ginger and cashews in a little water for 10 minutes, then blend smooth.
- Make a small roti with the atta and a little water and salt, cook on a hot tawa and set aside.
- Heat the oil and butter, pour in the blended gravy and cook 8 minutes until thick and glossy.
- Add chilli powder and salt, stir in the paneer and simmer 5 minutes, then swirl in the cream.
- Finish with garam masala and coriander, and serve with the roti.
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