Easiest Way to Cook Tasty Mutton karahi

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Mutton karahi . Often found on the menus of dhabba s and restaurants all around Pakistan, served on special occasions and get-togethers, Mutton Karahi is just the epitome of good Pakistani food. Restaurant Style Karahi Gosht- Slow Cooked Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex. It has special taste and aroma. Mutton Karahi is a specialty of Lahori food, this dish is made by stir-frying small cubes of lamb or mutton with tomatoes, green chilies, ginger, and garlic in a karahi, the wok-like pan that gives the dish its name. I made it with a less fat. You can have Mutton karahi using 11 ingredients and 6 steps. Here is how you cook it. Ingredients of Mutton karahi Prepare of mutton. Prepare of tomatoes. Prepare of spoon lehsan adrak paste. It's of oil. It's of cup yoghurt. It's of Salt as per taste. Prepare of spoon lal mirch.
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Recipe: Perfect Restaurant style paneer lababdar

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Restaurant style paneer lababdar. Paneer Lababdar is an easy-to-prepare, restaurant-style dish of paneer (cottage cheese cubes) in a creamy, mildly tangy and faintly sweet gravy. Onions, tomatoes, cashews and spices make this a rich, flavorful and delicious recipe. This vegetarian Paneer Lababdar recipe is also naturally gluten-free.

Restaurant style paneer lababdar Using low-fat paneer ensures that this flavourful paneer lababdar is low in fat but rich in calcium and protein. Paneer cooked in a rich and spicy tomato and creamy cashew gravy makes a delicious paneer lababdar. paneer lababdar recipe how to make restaurant style paneer lababdar with detailed photo and video recipe. a popular north indian gravy recipe made with cottage cheese in a creamy and rich tomato and onion gravy. it is mainly served with roti or naan and also be extended to jeera rice. the recipe is very similar to paneer butter masala. You can cook Restaurant style paneer lababdar using 24 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Restaurant style paneer lababdar

  1. Prepare of For the tomato-cashew paste:-.
  2. It's of ripe red tomatoes-chopped.
  3. Prepare of cashews (kaju).
  4. Prepare of ginger (adrak) - chopped.
  5. You need of garlic (lahsun) - chopped.
  6. You need of water.
  7. Prepare of green cardamom (chotti elachi).
  8. It's of (lavang).
  9. Prepare of remaining ingredients for paneer lababdar:.
  10. You need of paneer (cottage cheese).
  11. It's of grated paneer.
  12. You need of onion Or ½ cup finely chopped onions.
  13. Prepare of tej patta (indian bay leaf).
  14. Prepare of green chilies (hari mirch) - slit.
  15. Prepare of cumin powder (jeera).
  16. It's of coriander powder (dhania powder).
  17. You need of red chilli powder (lal mirch powder) or deghi mirch.
  18. It's of garam masala powder.
  19. It's of low fat cream -.
  20. Prepare of kasuri methi (dry fenugreek leaves) - crushed.
  21. It's of butter.
  22. You need of sugar or add as required.
  23. You need of salt.
  24. You need of water.

Paneer Lababdar is an authentic Punjabi accompaniment that has a luscious combination of cottage cheese and exotic gravy made from tomato puree, chopped onions, cashew nuts and spices. It goes very well with Indian bread like Butter and Garlic Naan, Laccha Paratha and can be served with Jeera Rice, Dal Makhani as well. Restaurant Style Paneer Lababdar Recipe is a delicious creamy paneer dish. The paneer is cooked in a tomato based gravy, with mild spices and kasuri methi.

Restaurant style paneer lababdar step by step

  1. Preparing tomato-cashew-spices paste:- take 1.5 cups chopped tomatoes, 10 to 12 cashews, 1/2 inch chopped ginger, 2 to 3 garlic (chopped), 1 green cardamom, 2 cloves and 1/2 cup water in a small pan. use tomatoes which are not too tangy or sour..
  2. Switch on flame and simmer this mixture on a low flame..
  3. Cook till the tomatoes are softened. if the water dries up and the tomatoes are not softened, then add about 2 to 3 tbsp water and continue to cook..
  4. Allow this mixture to become warm or cool completely and add to a grinder or blender jar..
  5. Grind to a smooth paste without any cahsews or tomato chunks or pieces. you may add some water if required while grinding. keep this ground tomato-cashew-spices paste aside.
  6. Making paneer lababdar gravy:- heat 2 tbsp butter in pan or kadai/wok. add 1 tej patta and saute for a couple of seconds..
  7. Add 1/2 cup finely chopped onions. stir well.then continue to saute as well as stir and cook till the onions become light golden or golden..
  8. Then add the tomato-cashew-spices paste. the mixture will splutter if there is water in it, so be careful. stir very well..
  9. Add 1/2 tsp cumin powder, 1/2 tsp coriander powder and 1/2 tsp red chilli powder..
  10. Stir and saute this masala. you will see the masala clumping and gathering around itself..
  11. Saute till you see fat leaving the sides of the masala paste..
  12. Then add 1 cup water. stir very well.add 1 or 2 slit green chilies..
  13. Stir and allow the gravy to come to a simmer. then season with salt and sugar..
  14. Add 200 grams paneer which have been cubed. also add 2 tbsp grated paneer..
  15. Stir and simmer the paneer lababdar gravy for about a minute.then sprinkle 1 tsp kasuri methi which has been crushed along with 1/4 tsp garam masala. stir very well again and simmer for a minute..
  16. Lastly add the low fat cream. switch off the flame & stir very well. you can also add 1 tbsp butter at this step..
  17. Serve with chapatis, tandoori rotis or naan. paneer lababdar also goes well with jeera rice or veg pulao..

It is simple to prepare in no time. The kasuri methi adds a very distinctive flavour to the dish. Paneer Lababdar, a traditional Punjabi style paneer curry is creamy without any cream. A restaurant style paneer curry, that is rich and perfect for any festivities and easy to make. It's predominantly made with melon seeds and cashews or almonds.

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