Thursday, 19 May 2016

Low Fat Paneer Lababdar

Low Fat Paneer Lababdar Recipe


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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 favourite 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. 

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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.

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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.

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Pour the mixture back into the pan and cook on very low heat. Add the low fat paneer cubes.

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At this stage you can add the milk. Cook until the paneer cubes are coated with the sauce. Add the chopped cilantro.

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Remove from heat and serve hot with naans parathas or any rice dish. I love to serve mine with Kabuli Chana Biryani.


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