Delicious Spicy Paneer Tikka Lababdar
Imagine the delicious smell of Paneer Tikka Lababdar cooking in your kitchen, with its rich flavors and vibrant colors. This North Indian dish is a feast for the senses, and I’ll be your guide to help you make it perfectly. This recipe is designed to be easy and enjoyable for all cooks, whether you’re experienced or just starting. Join me as we explore where it comes from, the ingredients, step-by-step instructions, how to serve it, cooking tips, variations, what you need to make it, nutritional facts, the cost, and conclude with a tasty meal for four.
Origin:
Paneer Tikka Lababdar is a beloved dish from North India, especially Punjab. Punjab is known for its tasty food, and this dish is no different. It combines two classics – Paneer Tikka and Lababdar gravy. The juicy paneer, marinated with spices, is cooked in a creamy tomato-based gravy. It’s a mix of flavors and textures that will delight your taste buds.
Ingredients You'll Need:
To make Paneer Tikka Lababdar for four, gather these ingredients:
For the Paneer Tikka:
- 250g of paneer (cottage cheese), cut into small cubes
- 1/2 cup of thick yogurt
- 1 tablespoon of ginger-garlic paste
- 1 tablespoon of red chili powder
- 1/2 tablespoon of turmeric powder
- 1 tablespoon of garam masala
- A bit of salt
- 2 tablespoons of vegetable oil
- Skewers (wooden or metal)
For the Lababdar Gravy:
- 2 tablespoons of ghee (clarified butter)
- 1 medium onion, finely chopped
- 2 ripe tomatoes, blended into a puree
- 1/2 cup of fresh cream
- 1/2 cup of cashew paste (cashews blended with water)
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- A bit of salt
- Fresh coriander leaves for garnish
How to make Paneer Tikka
Let’s dive into the fun of making Paneer Tikka Lababdar:
- Preparing the Paneer Tikka:
- Mix thick yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, a bit of salt, and vegetable oil in a bowl to make a marinade.
- Add the paneer cubes to the marinade and let them soak in these tasty spices for about 30 minutes.
- Thread the marinated paneer onto skewers, making sure they’re well-coated.
- Cooking the Paneer:
- Heat your grill or oven to 180°C (356°F).
- Place the skewers on the grill and cook for 10-12 minutes, turning them now and then until the paneer gets a nice char and smoky flavor.
- Take the paneer off the skewers and set it aside.
- Making the Lababdar Gravy:
- In a separate pan, melt ghee over medium heat.
- Add finely chopped onions and cook them until they turn golden brown.
- Stir in the tomato puree and cook until the oil starts separating from the mixture.
- Add red chili powder, turmeric, garam masala, and a bit of salt. Cook for a few more minutes until the spices mix well.
- Combining Paneer Tikka and Lababdar Gravy:
- Carefully place the grilled paneer into the tomato-based gravy.
- Stir to ensure the paneer is evenly covered with the rich Lababdar sauce.
- Final Touch:
- Add fresh cream and cashew paste, stirring until the gravy becomes creamy and smooth.
- Let the Paneer Tikka Lababdar simmer for a few more minutes to let the flavors mix.
Serving:
With your culinary masterpiece ready, it’s time to serve it. Paneer Tikka Lababdar goes wonderfully with hot naan, roti, or steamed rice. Put it in your favorite dish and garnish it with fresh coriander leaves. Let the delicious aroma and vibrant colors impress your guests.
Tips for Cooking: To make your Paneer Tikka Lababdar turn out perfectly, consider these practical cooking tips:
- Marination Time: Let the paneer marinate in the yogurt and spices for at least 30 minutes or longer for more flavor.
- Grilling Paneer: When grilling the paneer, brush it with a little oil to prevent sticking, and turn it gently to avoid breaking.
- Cashew Paste: The cashew paste is essential for a creamy, luxurious texture, so make sure it’s smooth and well-blended.
- Cream Amount: You can adjust the amount of fresh cream for your preferred level of richness.
- Adjusting Thickness: If the gravy is too thin, you can add more cashew paste to thicken it.
Variations:
Cooking is an art, and you can be creative with Paneer Tikka Lababdar. Here are some ideas:
- Vegan Version: For a vegan dish, use tofu instead of paneer and dairy-free yogurt and cream. It’s a compassionate take on the classic.
- Add Vegetables: Boost the nutrition by adding bell peppers, onions, or mushrooms to the gravy.
- Spicy Kick: If you like it spicy, add more red chili powder or finely chopped green chilies.
- Paneer Tikka Rolls: Wrap the Paneer Tikka Lababdar in roti or naan to make tasty rolls for a quick meal.
- Different Nuts: Experiment with almonds or pistachios for the cashew paste for a unique flavor.
Utensils List:
To make cooking Paneer Tikka Lababdar easy, make sure you have these tools:
- Skewers (wooden or metal) for grilling the paneer
- A grill or oven for cooking the Paneer Tikka
- Two pans, one for marinating and grilling, and another for making the Lababdar gravy
- A stirring spoon
- A serving dish to showcase your creation
Nutritional Facts:
For those interested in the nutrition, here’s an estimate of what you’ll find in a serving of Paneer Tikka Lababdar:
- Calories: About 350 calories per serving
- Protein: Around 12g
- Carbohydrates: About 15g
- Fat: About 25g
- Fiber: Roughly 2g
Cost of Making:
Making Paneer Tikka Lababdar is budget-friendly. You can prepare this dish for about ₹300-350 for four servings, making it affordable and delicious.
Conclusion:
With the aroma of Paneer Tikka Lababdar filling your home, it’s time to enjoy your meal. This dish represents the heart of North Indian cuisine and is a chance to experience Indian flavors at home. Whether you’re a pro chef or new to cooking, this recipe is simple and rewarding. So, gather your ingredients, follow the easy steps, and savor every bite of your homemade Paneer Tikka Lababdar. Enjoy your meal!
