Paneer Lababdar

Explorer

Serves 4

2-3 tablespoons oil
30g butter (optional and can swap to oil)
1 teaspoon roasted cumin seeds
2 inches of ginger (1 inch julienned and 1 inched chopped roughly)
3-4 cloves garlic
1 tablespoon melon seeds (if you don’t have these, add extra cashews)
2 small cinnamon sticks (optional)
2-3 green cardamom (optional)
10 black peppercorns (optional)
4 cashew nuts
3-4 green chilli (optional)
2 red Kashmiri chilli
200g paneer
200g diced tinned tomato
2 tablespoon of curry paste (Almond Cashew or Sobhna's Authentic Indian Curry Paste)
0.5 teaspoon Sobhna's Garam Masala
2-3 teaspoons of cream
Chopped coriander for garnishing

Heat 1 tablespoon of oil in a pan, adding roasted cumin seeds, cinnamon, cardamom, black peppercorns, green chilli, onion, cashews, Kashmiri chilli, melon seeds, chopped ginger and garlic.
Sauté on medium-high heat for 3-4 minutes before stirring in tomatoes.
Add salt and half a cup of water, cover and simmer for 7-8 minutes until softened. Remove from heat and cool before placing in the blender to make a smooth sauce - this will be your base sauce for the Lababdar.
Melt butter to a pan, stirring in julienned ginger.
Add 2 tablespoons of curry paste along with 2-3 tablespoons of water, continuously stirring so the paste doesn’t burn.
After 2-3 minutes add the base sauce you made earlier, stirring until it starts to simmer - keep on a medium-high heat. If the sauce is too thick, add a small amount of water to get the consistency you want.
Once it starts to simmer, grate approx. 30gms of paneer into the sauce and stir through.
Add paneer cubes - make sure they are not too small otherwise they will not break apart.
Let it simmer for 2-3 minutes on high heat before adding garam masala.
Take off the heat, add chopped coriander and drizzle with cream before serving with warm roti or naan and rice. Enjoy!

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