Make TarlaDalal.com my Homepage

Post your own recipe

Recipe Contest

Refresh with Mangoes!

View contest archive....

Just Added

43 new videos

QUICK LINKS

Ingredients
Paneer recipes
Mushroom recipes
Oats recipes

Health Recipes
Pregnancy recipes
Diabetes recipes
Zero Oil recipes
Healthy Salads

Course Recipes
Breakfast recipes
Cake recipes
Snack recipes
Kids recipes
Pasta recipes

Cuisines
Indian recipes
Gujarati recipes
Chinese recipes
Punjabi recipes
Italian recipes

Microwave recipes

This original Tarla Dalal recipe can be viewed for free

Paneer Lababdar

by Tarla Dalal

Paneer Lababdar, a low fat-paneer dish in a spiced tomato gravy.

Other Related Recipes

Chana Palak ( Healthy Heart Recipe)
Chunky Vegetable Spread ( Healthy Heart Recipe)
Dhabey Ki Dal ( Healthy Heart Recipe)
Oat and Raisin Cookies ( Healthy Heart and Low Cholesterol Recipe)
Soya Sesame Khakhra ( Healthy Heart)
Three Bean Salad ( Healthy Heart )

Accompaniments

Lachha Soya Paratha
Oat and Spring Onion Parathas
Pyaz ki Roti

5/5 stars 100% LIKED IT

1 REVIEW ALL GOOD

Added to 177 cookbooks
This recipe has been viewed 64564 times

Low fat paneer cubes in an aromatic, spicy gravy with sautéed onions, this vegetable is sure to be the talk of your meal. Ensure that the paneer has maintained its softness, though. To master the art of making low fat paneer in your own kitchen. This subzi makes a perfect combination with Oat and Spring Onion Paratha.

Add your private note

Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4.
Show me for servings

Ingredients

1 cup low fat paneer (cottage cheese) cubes
1/2 tsp cumin seeds (jeera)
1 tsp coriander (dhania) seeds, roasted and crushed
3 whole red chillies, coarsely ground
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 cup finely chopped onions
1 1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1 1/2 cups chopped tomatoes
1/2 cup low fat milk
1/4 tsp cornflour
1/4 tsp garam masala
1 tsp oil
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method

Heat the oil in a non-stick pan, add the cumin seeds, coriander seeds, ground chillies, dried fenugreek leaves and onions and sauté till the onions turn light brown in colour.
Add the ginger-garlic paste, turmeric powder, tomatoes with 4 tablespoons of water and cook till the oil separates from the masala.
Cool the masala mixture and purée to a smooth paste and transfer into a non-stick pan.
Dissolve the cornflour in the milk and add it to the prepared gravy and simmer for 3 to 4 minutes.
Add the paneer, garam masala and salt and mix well.
Serve hot garnished with the chopped coriander.

Nutrient values per serving