The measure for the masala paste mentioned below is for 250 gms of paneer, you can increase or decrease accordingly to make the number of batches you desire to freeze. Let’s go through, how to enjoy restaurant style Paneer Lababdar at home whenever you desire…. Ingredients:- 250, paneer, cut into 1& ½ inch cubes 1 nos, 2 inches cinnamon stick 1 bay leaf 1 teaspoon, garam masala powder 1 teaspoon, kasuri methi, slightly roasted and crushed Juice of ½ lemon 1 teaspoon, honey 2 tablespoon cream Salt to taste 2 tablespoon ghee and 1 tablespoon oil A burning piece of charcoal and ½ teaspoon ghee For Masala paste: 1 cup, tomatoes, chopped ½ cup, onion, chopped 5-6 cashews 1 teaspoon, char magaz (melon seeds) 1 teaspoon red chili powder 1 teaspoon coriander powder ½ teaspoon turmeric 2-3 green cardamom 3 cloves ½ teaspoon, cumin seeds 4-5 black peppercorns ½ blade of mace 1 teaspoon, garlic paste ¾ teaspoon, ginger paste 1 tablespoon oil Method: For Masala Paste: In a pan, heat tablespoon of oil Add cumin seeds, cardamom, black peppercorn, cloves and fry for few seconds Add onions and little salt, fry until soft and pink. Add ginger garlic and cook for a minute or until raw smell goes off. Add tomatoes, cashews, mace and cook on high for 2-3 minutes or until tomatoes are soft Add chili powder, coriander powder, turmeric and cook high for another 2 minutes Take it off the heat and cool. Grind it to a fine paste. At this point of time, you can keep this masala paste in a clean ziplock or airtight container and freeze it easily for up to 3 months and use it as and when required. When ready to cook, take the paste out, thaw it at room temperature and proceed with making of Lababdar. This Lababdar masala can be used not only for paneer but for vegetables (of your choice) and mushroom as well. To make Gravy: Heat, ghee and oil in heavy bottom pan or kadhai Add bay leaf and cinnamon, fry until aromatic. Do not burn Add prepared masala paste and cook for 10 minutes or until the masala is bhunoed (sautéed) well and starts releasing oil Add ½ to one cup of water depending upon the thickness of the gravy required, check for salt and bring it to a boil Add paneer and cream, gently mix Add lemon juice, honey, garam masala, powder and Kasuri methi, cook for another 2-3minutes Lastly, place a small piece of aluminium foil or a bowl in the center of the gravy Place a burnt charcoal piece and top it with half a teaspoon of ghee and cover the lid tightly immediately and leave it as it is for 8-10 minutes After 10 minutes, remove th charcoal and discard Paneer Lababdar is ready to be served Dish out and Serve hot with nan, paratha or phulkas and any pulao or rice of your choice
