PANEER LABABDAR – One of those rich and irresistible preparations that one just cannot stop talking about. Do try my recipes for Paneer lababdaar and Lachha Paratha.
#PaneerLababdar #LachhaParatha #Ranveerbrar





For utensils, kitchen accessories & appliances used in this video and my recommended 𝗕𝗼𝗼𝗸 𝗟𝗶𝘀𝘁.

⏩𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 𝓱𝓮𝓻𝓮:


Preparation time 15 minutes
Cooking time 25-30 minutes
Serving 2-4

For Gravy
2 tbsp Oil, तेल
3 Cloves, लॉन्ग
2 Green cardamom, हरी इलायची
6-8 Black pepper cons, काली मिर्च के दाने
2 Bay leaves, तेजपत्ता
1½ Ginger, roughly sliced, अदरक
5-6 Garlic, roughly sliced, लहसुन
3 medium Onion, roughly sliced, प्याज
4 medium Tomatoes, roughly sliced, टमाटर
4 Dry Kashmiri chilli, सूखी कश्मीरी मिर्च
1 tsp Degi Red chilli powder, देगी लाल मिर्च पाउडर
¼ tsp Turmeric powder, हल्दी पाउडर
8-10 Cashew nuts, काजू
Salt to taste, नमक स्वादानुसार
Water as required , पानी

For Marination
1 medium Onion, diced, प्याज
1 medium Capsicum, diced, शिमला मिर्च
Salt to taste, नमक स्वादानुसार
¼ tsp Degi Red chilli powder, देगी लाल मिर्च पाउडर
A pinch Garam masala powder, गरम मसाला पाउडर
500 gm Paneer, cubed, पनीर
1 tbsp Oil, तेल
2 tbsp Oil (to saute), भूनने के लिए तेल

For Finishing Gravy
2 tbsp Ghee, घी
1 tsp Cumin seeds, जीरा
2 tbsp Garlic, chopped, लहसुन
1 medium Onion, chopped, प्याज
1 medium Tomato, chopped, टमाटर
2 fresh Green chillies, chopped, हरी मिर्च
Salt to taste, नमक स्वादानुसार
½ tsp Degi Red chilli powder, देगी लाल मिर्च पाउडर
1 tsp Coriander powder, धनिया पाउडर
¼ tsp Turmeric powder, हल्दी पाउडर
Prepared Gravy, तैयार की हुई ग्रेवी
2 heaped tbsp Fresh Cream, मलाई
½ tsp Sugar, चीनी
½ tsp Dry Fenugreek leaves powder, कसूरी मेथी का पाउडर

For Lachha Paratha
1 cup Refined flour, मैदा
1 cup Whole wheat flour, आटा
Salt to taste, नमक स्वादानुसार
1 tsp Oil, तेल
Water as required, पानी
1 tsp Ghee, घी
¼ tsp Refined flour, मैदा
1 tbsp Ghee (for roasting), घी

For Salt Mixture
1 tbsp Salt, नमक
Water, पानी

For Gravy
In a deep bottom pan, add oil, cloves, green cardamom, black peppercorns, bay leaves and let it splutter.
Add ginger, garlic, onion and saute it well.
Add tomato, bay leaf, dry red chilli, degi red chilli powder, turmeric powder and saute it well.
Add cashew nut, salt to taste, add little water and mix well.
Cover it with a lid and cook on medium flame until the tomatoes turn soft.
Onces the tomatoes are soft, transfer them into a bowl and grind it with the help of a hand blender to a smooth puree.
Strain the gravy in another bowl and keep it aside for further use.

For Vegetables & Paneer Marination
In a bowl, add onion, capsicum, salt to taste, degi red chilli powder, garam masala.
Add paneer and toss it well, Add oil and mix everything well. Keep it aside for further use.
In a deep non-stick pan, heat oil, onces it’s hot, add the marinated paneer mixture into the pan.
Toss everything well.

For Finishing Gravy
In a deep bottom pan, add ghee onces it’s hot, add cumin seeds, garlic and saute it well.
Add onion and saute it well until light golden in color.
Add tomatoes, green chillies and saute for a minute.
Add salt to taste, degi red chilli powder, coriander powder, a pinch of turmeric powder.
Saute on medium flame until the spices are cooked well.
Add a little water and mix it well.
Now, add the prepared gravy into the mixture and mix it well. Add fresh cream and mix everything well.
Add sugar, add the tossed paneer into the gravy and mix it well.
Cook for 2-3 minutes, finish it with dry fenugreek leaves powder and mix it well.
Garnished it with fresh cream, coriander sprig and served hot with prepared lacha paratha.

For Lacha Paratha
In a parat, add refined flour, whole wheat flour, salt to taste, oil, water.
Knead a semi soft dough, add a little oil, cover it with a dam cloth and rest for 15 minutes.
Firstly, pinch a large sized ball of dough, roll and flatten it.
Roll it into a thin circle as of chapathi. roll as thin as possible. Grease the chapati with ghee and sprinkle wheat flour over it.
Now start creating pleats by folding with the help of fingers. stretch the pleated dough as much as possible.
Begin to roll the pleated dough like a swiss roll. furthermore, secure the end by pressing gently.
Rest the roll dough for 10 minutes.
In a bowl, add salt, water mix it well
Take the rolled ball and dust with some wheat flour and start rolling to a thin circle.
Heat a tawa, sprinkle the salt water on hot tawa and place the rolled paratha. After a minute flip off and cook the other side.
Once the golden brown spots start appearing on both sides grease with ghee.
Furthermore, flip and roast both sides. then crush the paratha to form layers.


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