Dhaba Style Paneer Lababdaar | Paneer Butter Masala | पनीर बटर लबाबदार | Kunal Kapur | Dinner/Lunch

Today in our kitchen, we'll make Paneer Lababdar. That too, Dhaba style. And our recipe is a guarantee recipe. Meaning, guarantee of taste. And it's also an after-sales service. Meaning, if you have any problem while making this recipe, write it in the comments below. We'll give you a satisfactory answer. So let's start, Paneer Lababdar. So while making Lababdar, first, we need to know the meaning of Lababdar. Because it defines the taste and texture of the dish. Lababdar is a dish that has a ve

ry thick, buttery, creamy mouthfeel. Tomatoes go straight into it. Along with tomatoes, we'll add green chillies, and a little cashew nuts. Keep watching. This is being made in a different way, but it'll turn out to be a very delicious Lababdar. Look at this. The tomatoes have been ground very well. Now, we need to cook this puree. Like this. Keep stirring it, and if it splashes too much, cover it with a lid, and let it cook on a low flame until the tomatoes are well reduced. Until then, we'll t

ake another pan. Heat the pan. And add a little oil to it. Just a dash. Okay? And look at this. The tomatoes are splashing so much. Now, turn the flame to low, and add the peas. Here, the oil is hot. We'll add butter to it. Now, look, Lababdar is usually made with butter. We added oil so that the butter doesn't turn brown. And in this melting butter, we'll add bay leaves. And in this melted butter, we'll add onions. It's good to chop them finely. Also, we'll take some green chillies. Chop them f

inely. Superb! Now, we need to saute the onions. We need to brown them well. And because Paneer Lababdar is a simple dish, it doesn't need a lot of whole spices. It doesn't need cumin seeds at all. In the end, you can add a little garam masala powder. Until it browns, we'll cut the paneer. Now, look, the Paneer Lababdar has a very important texture in the gravy. It's creamy and soft, but it's also a little chunky. So, a little chunkiness of onions and tomatoes and in that, this finely pureed tom

ato puree. This will make a great Lababdar. If you master this, you've mastered Paneer Lababdar. That thing about guarantee, that guarantee is only valid if you follow this step. That's it. That's all you have to do. Otherwise, the guarantee will expire. Don't mess with the recipe. Look, the onions have started to brown a little. At this stage, we'll add the green chillies. No. Along with that, finely chopped ginger. We don't add ginger and garlic paste to this. We add chopped ginger and garlic.

Now, mix this in. In between, let's look at the tomatoes. Look at this. He's angry. It's a very nice colour. It's turned completely orange from red. We'll let it cook. Look at this. As it cooks, the onions have turned evenly brown. This is the perfect stage. If you wait a little, it'll turn black from brown. That's why we'll add Kashmiri red chillies to this. Look at this. I've added a good quantity. Because it's not spicy. But it gives a nice red colour. Cook the chillies on a low flame. After

that, chopped tomatoes. Now, we'll cook the tomatoes. While cooking, a little salt. Turn it around. Toss them. On a high heat. The tomatoes that I've roasted for about 10 minutes, look at this. Look at how they've cooked. I've left it in the oil. This is ready. Now, let's look at the Masala. Look at this. It's nicely cooked. The tomatoes are cooked. It's thick. In this, we'll add a little water. Okay? Mix it up. And now, we'll add this straight in. On our Masala. We'll sieve it nicely like this

. Look at this. There's no tomato pulp left. Don't add this. Look at this. Mix it. And a nice gravy. Almost ready. Almost. We'll keep this aside. Now, we'll cook this Masala. 7-8 minutes on a high flame or on a medium flame for 10 minutes. Thicken it. And then, the Paneer will be ready. And this Masala that we've made, you can keep this Masala in the fridge for 4-5 days. And if you deep freeze this Masala, then you can keep this Masala in the deep freezer for a month. So whenever someone comes t

o your house and you want to make Paneer Lababdar, take this out, and go straight to the next step. First of all, we'll add butter. The quantity of butter is a little more. But if you want, you can control the portion. Which you can't. So, eat this like a cheat day. Okay? Now, in the hot butter, we'll add 2 whole onions. One is ginger, and the other is green chilli. Don't chop the chilli. Slice it and add it. Because the more you chop, the stronger it will be. What happens in a slit? It gives a

fragrance. So, where ginger and chilli are best friends, they have a common friend, butter. In this, a little Kashmiri red chilli. Okay? Just a little. And then, the Paneer. There is no need to marinate the Paneer. Because, in any Dhaba, they don't marinate and cook it. Fresh Paneer, when the order comes, they take out the raw one and add it. And once you add the Paneer, don't stir it too much. We'll add salt. And see, I'm rotating it gently. Now, in this Paneer, we'll add a little water. Now, t

he water we added, in the Paneer, is important. It has two functions. First, it will heat the Paneer till the inside, which is important. And second, as it heats, it will make the Paneer softer. And because our masala, you can see, we have cooked it and made it thick. When this goes in, it will need water. Which we have already added. Now, give it a light stir. Wow! See, what a great curry this is! Superb! The Paneer has been coated well. It's very soft. It's almost ready. After adding the masal

a, cook the Paneer for 3-4 minutes on a low flame. After that, we'll add Fenugreek leaves, its powder, a little Garam Masala, Salt to taste, and fresh Coriander. Now, turn off the gas. And after turning off the gas, we'll add cream to it. Because if you cook the cream, the cream will release its oil. The creamy texture won't be there. And look at this, what a beautiful, Paneer Lababdaar is ready. Let's plate it. Alright, our Tandoori Roti, along with this Lababdaar Paneer, with a guarantee. Mmm!

The taste is worth the money. Done! Mmm! The best part is, our Tandoori Roti is buttery, along with the onion, and green chillies. Superb!