Low Fat Paneer Lababdar Recipe
Paneer aka cottage cheese is an all rounder when it comes to ways in which it can be used. I have just recently started using this ingredient and so far I have loved each and every recipe cooked with it. Paneer is high in protein meaning that it keeps you full for longer, keeping hunger pangs at bay. So far I have been hooked to this low fat high protein Paneer Labadar Curry.
Paneer Lababdar is a very popular Punjabi restaurant dish. Besides paneer it is also made with chicken and mutton. The word Labadar means a strong desire of something and complete surrender to it. Paneer Lababdar is a very rich and creamy dish with a thick and tangy tomato based gravy that forms the backdrop of other flavours. Spiked with aromatic spices this side dish can be prepared quickly when you are a tad lazy or when you are short on time.
The restaurant style Lababdar recipe is fully loaded with butter, cream and cashews but I have tweaked it a bit to cut back a few calories. Don't be surprised because I always compensate for the calorie deficit with my favorite part of the meal "The Dessert". Instead of full fat paneer I have used the low fat version and I am using low fat milk instead of cream. Replacing oil with butter is also a great calorie cutting food hack.
Below is a list of ingredients needed for the preparation of Low Fat Paneer Labadar which in spite of being low in fat is still high on taste and flavour!
Prep Time: 10 minutes☻ Cooking Time: 15 minutes☻ Serves:5☻ Cuisine: Indian
IngredientsQuantity
low fat paneer500g
vegetable oil4 tbsp
onion1 medium
tomatoes (chopped) 4 medium
ginger /garlic paste1 tsp each
coriander 1 tsp
fenugreek seeds1/2 tsp
red chili powder1 1/2 tsp
turmeric powder1/2 tsp
cumin powder1 tsp
low fat milk2-3 tbsp
saltto taste
chopped fresh cilantro to taste
Method:
Start by sautéing onions in 4 tbsps of oil.
Once the onions are soft add the ginger, garlic paste, chopped tomatoes and spices i.e. coriander, cumin powders, fenugreek seeds, red chili powder, salt and turmeric powder.
Cook with the lid covered on low heat until the tomatoes and onion mixture is soft and the oil begins to separate. Now blend the mixture until a smooth paste is obtained.
Pour the mixture back into the pan and cook on very low heat. Add the low fat paneer cubes.
At this stage you can add the milk. Cook until the paneer cubes are coated with the sauce. Add the chopped cilantro.
Remove from heat and serve hot with naans parathas or any rice dish. I love to serve mine with Kabuli Chana Biryani.
