How it is made
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< 🌼 Paneer Lababdar in Yellow Gravy Base< Cuisine: North Indian FusionStyle: QSR / Fine DineServes: 2-3
< 🧾 Ingredients< For the Yellow Gravy Base:- Cashew nuts – 20 nos (soaked for 15 min)
- Onions – 2 medium (sliced)
- Garlic – 5 cloves
- Ginger – 1 inch
- Green chili – 1 small (mild)
- Turmeric powder – ½ tsp
- Melon seeds – 1 tbsp (optional for richness)
- Saffron – a few strands (soaked in 2 tbsp warm milk)
- Milk – ½ cup
- Fresh cream – 2 tbsp
- Water – as needed
- Ghee or oil – 1 tbsp
< For the Paneer:- Paneer – 200g (cut into cubes or juliennes, as preferred)
- Butter – 1 tbsp
- Fresh cream – 1 tbsp (for garnish)
- Kasuri methi – 1 tsp (roasted and crushed)
- Salt – to taste
- Sugar – ½ tsp (balances flavor)
- Yellow food color (optional, for QSR use) – a pinch
< 🔪 Method< Step 1: Prepare the Yellow Gravy Base- In a pan, heat 1 tbsp ghee. Add sliced onions, garlic, ginger, and green chili.
- Sauté until onions are soft and translucent (not browned).
- Add turmeric, soaked cashews, and melon seeds. Sauté 1 minute.
- Cool and blend with a little water to a smooth paste.
- Return paste to pan. Cook for 2-3 minutes, then add saffron milk and regular milk. Stir well.
- Simmer for 5 minutes until it thickens slightly. Add salt and a pinch of sugar.
- Add 2 tbsp cream and mix. Strain for extra-smooth texture (optional for fine dine/QSR style).
< Step 2: Finish the Dish- In a separate pan, heat butter. Add the paneer cubes and lightly sauté until soft (not browned).
- Add the yellow gravy to paneer and simmer on low for 2–3 minutes.
- Crush kasuri methi between palms and stir in.
- Add a splash of cream and mix gently.
< 🌿 Garnish and Serve- Garnish with a swirl of cream and a few saffron strands.
- Optional: Microgreens or edible flower petals for modern plating.
< 🍽 Suggested Pairings- Butter naan, lachha paratha, or jeera rice
- Mango mint cooler or buttermilk foam shooter
