Dhaba Style Paneer Lababdar Chef Ranveer Brar

Dhaba Style Paneer Lababdar

Preparing the Base Gravy [01:09]

1. Heat 2 tbsp oil in a pan or kadhai.
2. Add the chopped onion, roughly chopped green chillies, and 1 tbsp ginger-garlic paste. Sauté until lightly browned.
3. Add 2 roughly chopped tomatoes and cook until softened.
4. Lower the heat and stir in 3/4 cup beaten curd, 1 heaped tbsp coriander powder, 1/2 tsp turmeric powder, 1 heaped tbsp degi red chilli powder, and 1/4 tsp cumin powder.
5. Cook the mixture until the oil starts to separate from the sides.
6. Add 2-3 medium tomatoes (purée) and 1 inch of ginger julienned. Simmer for a while.
7. Add 1 cup of water to adjust the consistency. Cover and let it simmer.
8. Season with salt to taste and 1/2 tsp sugar to balance the acidity.

Preparing the Paneer and Vegetables [04:28]

1. In a separate pan, heat 2 tbsp oil.
2. Add 800 grams of cubed paneer, 1 diced onion, 2 diced tomatoes, and 1 large chopped capsicum. Sauté briefly on high heat, being careful not to break the paneer.
3. Sprinkle 1 tbsp degi red chilli powder, salt to taste, and 1/2 tbsp crushed dry fenugreek leaves. Toss well.
4. Add 1 tbsp finely chopped tender coriander stems and toss again. Set aside.

Final Assembly [06:12]

1. Add 2-3 tbsp fresh cream into the base gravy and mix well.
2. Pour the sautéed paneer and vegetable mixture into the gravy.
3. Gently stir everything together and cook for a few minutes until well combined.
4. Serve hot, garnished with extra fresh cream, a sprinkle of crushed dry fenugreek leaves, and a sprig of fresh coriander.