Paneer lababdar is another Punjabi paneer dish, which makes for a fantastic vegetarian dish that almost anybody can enjoy without any reservations. Paneer lababdar isn’t the spiciest dish in the world, but it is full of flavor. One taste will leave your mouth watering and you asking for more in seconds. So, give this dish a try today! This recipe stores well. You can store it in a storage container and eat later, and it will still taste as delicious as freshly prepared.
Health Benefits
One of the main ingredients in this dish is cottage cheese, one of the healthier cheeses on the market. Cottage cheese contains fat, sugar, protein, and other trace vitamins and minerals. It is made of casein, a protein, particularly present in milk. This makes paneer lababdar great for athletic people, especially body builders and athletes trying to gain muscle, as casein is a very slow digesting protein. Cottage cheese is the basis for creating whey protein too, so you can use it as a natural supplement if you’re short on whey that day.
Ingredients
g cottage cheese: 150
g refined oil: 50
tsp cumin seeds: 1/2
g chopped onion: 50
g chopped tomato: 50
tsp chilli powder: 1/2
tsp garam masala: 1/2
tsp cumin powder: 1/4
tsp kasoori methi: 1/4
g white butter: 25
g fresh cream: 50
salt to taste
chopped coriander
shredded ginger
A tomato slice
How To Make Paneer Lababdar
- Heat oil in a pan, splutter cumin seeds, and add chopped onion, and fry until brown.
- Add chopped tomatoes and stir well. Follow up with tomato puree and cook on low flame for a minute.
- Add the cumin powder, red chilli powder, garam masala, and kasoori methi.
- Stir in the paneer and cook over a low flame for 5 - 10 minutes; remove the dish from the heat and pour butter and cream on top.
- Garnish paneer lababdar with shredded ginger, chopped coriander, and a slice of tomato, serve hot and enjoy!
Trivia
Cheese remains have been found in 4,000 year old Egyptian tombs.