Velvety Tomato-Cream Paneer Lababdar
Pillowy cubes of paneer bathed in a luxuriously silky tomato-cashew gravy, enriched with cream and a whisper of fenugreek. This Mughlai-inspired dish strikes the perfect balance between tangy tomatoes and rich cream, making it an irresistible centerpiece for any vegetarian dinner.
Ingredients
- 14 oz paneer, cut into 1-inch cubes
- 4 large tomatoes, roughly chopped
- 15 raw cashews, soaked in warm water for 15 minutes
- 2 tablespoons butter
+ 11 more ingredients
Instructions
Blanch the tomatoes in boiling water for 3 minutes, then blend into a smooth puree. Separately, blend the soaked cashews with 2 tablespoons of water into a fine paste.
Heat butter and oil together in a deep pan over medium heat. Add the chopped onions and cook until soft and light golden, about 6 minutes.
Add the ginger-garlic paste and saute for 1 minute until fragrant.
Pour in the tomato puree and cook on medium heat for 10-12 minutes, stirring occasionally, until the mixture darkens and the oil begins to separate at the edges.
Add Kashmiri chili powder, turmeric, and garam masala. Stir well and cook for another minute.
Stir in the cashew paste and 1/2 cup of water. Simmer for 5 minutes, allowing the gravy to thicken and turn glossy.
Crush the dried fenugreek leaves between your palms and add them to the gravy along with the sugar and salt. Stir to combine.
Gently slide in the paneer cubes and simmer on low heat for 5 minutes so they absorb the flavors without breaking apart.
Swirl in the heavy cream, give it a gentle stir, and take off heat. Garnish with cilantro and serve with naan or jeera rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI