Paneer Lababdar Recipe | Restaurant style | होटल जैसा पनीर लबाबदार | Chef Sanjyot Keer

Full written recipe for Paneer Lababdar Prep time: 15-20 minutes Cooking time: 25-30 minutes Serves: 5-6 people Ingredients: Base gravy OIL 2-3 tbsp CUMIN SEEDS 1 tsp GARLIC 8-10 cloves GINGER 2 inches GREEN CHILLI 2-3 nos. ONION 2 medium sized onions (sliced) WHOLE SPICES 1. BAY LEAF 2 nos. 2. CINNAMON 1 inch 3. GREEN CARDAMOM 3-4 nos. TOMATO 3 nos. CORIANDER STEM 2-3 tbsp SALT Salt to taste Kashmiri red chilli powder 1 tsp Turmeric powder 1/4 tsp Kashmiri red chilli 4-5 nos. Cashews 15 nos. Melon seeds 3 tbsp Hot water as required Sauteing paneer Oil 2 tbsp Paneer 500 grams (cubed) Turmeric powder 1/4 tsp Kashmiri red chilli powder 1/2 tsp Salt a pinch Final cooking Oil 3-4 tbsp Cumin seeds 1 tsp GREEN CHILLI Green Chillies 2 nos. (Chopped) Onion 2 medium sized (chopped) Ginger Garlic Paste 1 tbsp Powdered Spices 1. Turmeric Powder 1/4 tsp 2. Kashmiri Red Chili Powder 1 tsp 3. Coriander Powder 1 tsp Tomato 2 nos. (Chopped) Salt to taste Capsicum 1 no. (Chopped) Sugar A pinch Fresh Cream 3-4 tbsp Butter 2 tbsp Roasted Kasuri Methi Powder Roasted Kasuri Methi Powder 1/2 TSP GARAM MASALA | Garam Masala A PINCH PANEER | Paneer 30-35 GRAMS (GRADED) FRESH CORIANDER | Green Coriander A SMALL HANDFUL (CHOPPED) Method: Set a deep pan on high heat & once it gets hot add oil, once the oil gets hot add in cumin seeds, garlic, ginger, green chilli & onion, stir it once & then add all the whole spices & cook over high flame until the onions turn translucent. Further add tomatoes, coriander stem & all the remaining ingredients, stir well & cook briefly over high flame until the tomatoes gets slightly mushy. Then add hot water as required, cover & cook over medium high flame until the tomatoes gets completely mushy. Once the tomatoes have cooked, switch off the flame & discard the whole spices, cool down the gravy completely & then grind it into a fine paste, your base gravy is ready. To saute the paneer set a wok over high flame & once it gets hot add oil & let the oil heat up, then add the paneer, turmeric powder, kashmiri red chilli powder & salt, toss over high flame until the paneer gets a slight fried coating. Transfer the sautéed paneer into a separate bowl. To make the final tempering, set the wok over high heat, add oil & then add cumin. seeds, green chilli & onion, stir well & cook until the onions turn golden brown. Further add ginger garlic paste & cook it briefly with the onions. Lower the flame & add all the powdered spices followed by a splash of hot water, stir & cook the spices for 2 minutes. Further add the chopped tomatoes along with salt & cook over high flame until the tomatoes get mushy. Then add the capsicum & cook over high flame for 1-2 minutes. Add the base gravy, make sure you strain & add it, stir well & cook over high flame for 5 minutes then taste & adjust the seasoning & add sugar & stir well. Further add the paneer along with fresh cream, butter, roasted kasuri methi powder, garam masala & grated paneer, stir well &; finally add fresh coriander. Your restaurant style paneer lababdar is ready. #yfl#SanjyotKeer #paneerlababdar The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Chapters Intro 0:00 Base Gravy 0:55 Paneer tossing 3:13 Final Cooking 4:02 Plating 7:09 Outro 8:08