Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, paneer lababdar (no onion & garlic) creamy gravy. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Paneer Lababdar (no Onion & Garlic) Creamy Gravy is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Paneer Lababdar (no Onion & Garlic) Creamy Gravy is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have paneer lababdar (no onion & garlic) creamy gravy using 22 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Paneer Lababdar (no Onion & Garlic) Creamy Gravy:

1. Get 3 tomatoes, chopped
2. Take 1 fresh, green,chilli, cut
3. Take 1/2 inch ginger, chopped
4. Take 1 tsp, cumin seeds
5. Get 1 inch, cinnamon stick
6. Prepare 2 , green cardamom
7. Make ready 2-3 cloves
8. Get 6-7 black pepper
9. Make ready 10 almonds/cashew
10. Take 1 cup water
11. Get 1 tbsp oil
12. Get 1 tsp, ginger, grated
13. Take 2 tbsp, ghee/butter
14. Take 1 tsp, dry fenugreek leaves
15. Prepare 1/2 tsp, turmeric powder
16. Get 1 tsp, coriander powder
17. Take 1.5 tsp red chilli powder
18. Prepare 1/4 cup milk cream (malai)
19. Take 50 gm, paneer, grated
20. Make ready 200 gm, paneer, long cubes
21. Get 1/2 tsp, sugar
22. Prepare 2 tsp cream to garnish

Instructions to make Paneer Lababdar (no Onion & Garlic) Creamy Gravy:

1. Arrange the ingredients.
2. Heat 1 tbsp oil in a pan. Add cumin seeds and the whole garam masala and almonds. - Fry for a minute on low flame.
3. Add chopped tomatoes, chilli and ginger.
4. Add 1/4 cup water and cook, covered,on medium flame, for 3-4 minutes. Saute and again cook for 5 minutes till, tomatoes are softened - - Cool the masala and make the paste.
5. Heat 2 tbsp ghee on a wok. Add 1/2 tsp grated ginger, crushed dry fenugreek leaves, turmeric powder and coriander powder and Kashmiri red chilli powder. Fry on low flame.
6. Fry the masala. Then add 1/4 cup fresh cream and grated paneer. Add salt and cook covered, 5 minutes on low flame.
7. Add 3/4 cup water and chopped green coriander, if available. Now add paneer pieces.
8. Cover and cook for 5 minutes. Then add sugar and cook covered for 2 minutes. Sugar enhance the taste of the gravy. - - Serve the hot pander lababdar gravy with paratha, Naan, Roti or rice. - Thanks

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