Paneer Coriander Lababdar

Paneer Coriander Lababdar

Who doesn’t love paneer?? Especially vegetarians like us?? The only delicious source of protein which is equally tasty and healthy is paneer! The soft, milky, chewy milk curd cheese, also commonly called as cottage cheese is mostly used in lots of recipes in India. I personally love paneer, obsessed actually!!!! My most favorite of all….

Paneer (cottage cheese) is not exactly cheese, as it doesn’t melt like other forms of cheese. So, naturally the calorie content in this is very low, which makes it highly nutritive and can be used in many recipes.

When I was young, my dad always took me to one of my favorite restaurants I loved to hang out with, in Bangalore- father’s and daughter’s favorite part of the week! Every week!! Paneer Manchurian was always my first order and I always had the last piece of it till the end of my meal. I did this every time (even now I still do by the way, and my sister too…) so that the taste lasted A little longer and made me relish at the thought of each bite I had that night.

Amongst many paneer recipes, one my most favorite is paneer chilli, paneer rolls,paneer tikka masala, paneer paratha and paneer sandwich and of course- paneer biriyani!!! My whole family too loves paneer.. Everyone’s priority is paneer while ordering food, or preparing anything special at home, most of the time – its Paneer!! This recipe is North Indian style gravy which goes extremely well with parathas, naan and kulcha. I’m a south Indian, so I usually prepare chapattis even though I prepare north Indian curries. At home, we prefer it that way.

This recipe is a little different from the usual lababdar gravy recipes. I have given this

recipe a nutritional twist by not adding cream or cashews, yet preserving the rich taste. I have also changed its flavor by adding coriander leaves. I loved it!! It gives a different feel to the taste buds which is so delicious.

Do try this recipe and let me know how you liked it. Enjoy!!

Paneer Coriander Lababdar Recipe:

Ingredients: (serves 2)

· Paneer cubes 1 cup

· Elaichi 2 to 3 pods

· Peppercorns ¼ tsp

· Green chillies 2 (chopped in big pieces)

· Garlic 6 to 7 cloves

· Onions 2 small( chopped)

· Tomato 1 ( chopped)

· Milk 4 tbsp

· Turmeric powder- a pinch

· Kitchen king masala 1 tsp

· Kasoori methi 1 tsp

· Coriander leaves ½ cup (chopped)

· Oil 2 to 3 tbsp

· Salt – as per taste.

Method of preparation:

Step 1:

Take a thick bottom pan (kadai), keeping it in a low flame add 1 tbsp of oil, add peppercorns. Let it splutter; add elaichi pods, garlic cloves, green chillies fry for sometime. Let the aroma fill yiour kitchen with elaichi. Add 1 chopped onion, fry till translucent.

Step 2:

Once onions are transparent add corinander leaves, fry till they shrink. Add 2 tbsps of milk and switch off the flame. Let it cool.

Step 3:

After it gets completely cool pour all of it into the mixer grinder and grind it into a fine paste. Keep it aside.

Step 4:

Using the same kadai add oil again. In medium heat flame add chopped 1 onion and fry till they turn golden brown in color. Add turmeric powder. Add chopped tomato, fry till they are little mushy. Add in paneer cubes and sauté for 1 min.

Step 5:

Now add the ground coriander paste into the pan and let it boil. You can add some water if you feel it is too thick. Add salt, kitchen king masala. Let it boil and keep it in simmer for 2 to 3 mins.

Step 6:

Switch off the flame. Add 2 tbsp milk and garnish with kasoori methi. Mix well. Now your healthy Paneer Coriander Lababdar recipe is ready.

Tips:

1. You can add butter at the last after preparing the gravy. It adds great flavor.

2. You can have this with chapattis, rotis, tandoori naan, kulcha etc. You can have it biriyabi or jeera rice as well.

3. If the gravy is too thick, you can add water. If it is spicier you can add little milk to lighten the flavor.