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Pampering the childrens tastebuds can be a full time job! One simple meal and they start complaining. So it was back to fancy cooking today and this time with restaurant style Paneer Lababdar, from vegrecipesofindia,com. Another mouth watering dish!


This is what you’ll need

For the Tomato Cashew Nut Paste

Tomatoes: 250gms (chopped)

Cashew nuts: 12

Ginger: 1/2″ piece (chopped)

Garlic: 3 cloves (chopped)

Cardamom: 1

Cloves: 2

Water: 1/2 cup

For the curry

Paneer: 200gms Plus 2tbsp grated

Onions: 1/2 cup (chopped)

Tej patta (bay leaf): 1

Chilli powder: 1/2tsp

Cumin powder: 1/2tsp

Coriander powder: 1/2tsp

Garam masala: 1/4tsp

Green chillies: 2 (slit)

Low fat cream: 1/4tsp

Kasuri methi: 1tsp

Butter: 2tbsp

Sugar: 1/2tsp

Salt to taste

Water: 1 cup

Coriander leaves: To garnish

Let’s get cooking

1. Take the ingredients listed under tomato cashew nut paste in a pan and boil along with the water till the tomatoes are soft.

2. If the mixture gets too dry add a few more tablespoons of water.

3. Let the mixture cool.

4. Grind it to a smooth paste and keep aside.

5. Heat the butter in a pan. Add the bay leaf and the chopped onions. Saute till the onions are golden.

6. Pour in the tomato cashew paste and fry for a few minutes.

7. Add the chilli powder, cumin powder and coriander powder and mix well. fry till oil leaves the sides of the mixture.

8. Add a glass of water and mix well.

9. add the slit green chillies and cook for a minute.

10. Add the salt and sugar.

11. Mix in he paneer pieces and the grated paneer. Gently mix it with the gravy.

12. Add the kasuri methi along with the garam masala and cook on a low flame for another minute.

13. Lastly, add the low fat cream and simmer the mixture for another 2 minutes.

14, Garnish with chopped coriander leaves and ginger juliennes (optional)

15. Serve hot with naan, rotis or rice.


Approximate preparation time: 40 minutes

Serves: 3-4







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