PANEER LABABDAR (COTTAGE CHEESE INDULGENCE)

PANEER LABABDAR (COTTAGE CHEESE INDULGENCE)

I first tasted Paneer Lababdar in a restaurant here in Singapore. I liked the dish so much that I decided to try making it at home. Being a Hindi teacher I started searching for the meaning of Lababdar and couldn’t find it in the Shabdkosh (Hindi dictionary) as well. There are some words that we have which are imports from Urdu & Arabic. This must be one such word. After much research I got something which describes what ‘Lababdar’ means.
‘Lababdar’ means a strong desire for something and a desire to indulge in it.
I wonder if this is a dish with some Mughal influence hence I categorize it under Mughlai and Punjabi dishes. I love the creamy red sauce in which the cottage chesse is cooked. The tenderness of the paneer, the texture of the light creamy tangy sauce. It’s truly a delight.


Ingredients
Malai Paneer (Cottage cheese) - 500 gms
Onions – 2 big sized
Tomatoes – 5 / 15oz Can of Tomato Puree
Ginger -  ½ tsp
Green chillies – 3-4
Kasuri Methi (dried fenugreek leaves) – 1tsp
Cumin seeds – ½ tsp
Coriander powder - ½ tsp
Red chilly powder – ½ tsp
Turmeric powder – ¼ tsp
Garam Masala powder - 1 tsp
White Sesame seeds (White Til) – ½ tsp
Full Cream Milk – ½ cup
Fresh Cream – 200gms
Butter - 1-2tbsps
Cardamom powder – ½ tsp
Dry Red Kashmiri Chilly -2 pieces
Oil – 2 tbsps
Fresh Green Coriander leaves (chopped) - 1/2 tbsp
Mint leaves – 3-4 leaves
Salt as per taste

Method
For the paneer
I recommend making this dish with the fresh Paneer as the texture of the Paneer will be smooth and silky.
I used frozen paneer in this dish and I usually soak them in some hot water for about 15-20 minutes until they become soft like fresh paneer and drain the water after a while through a colander.
Cut the paneer in small cubes and keep aside.
In a Wok (Kadhai), add 2 tbsps of butter, lightly sauté the paneer and keep aside. The reason we sauté the paneer lightly in butter is to make it tough and not so easy to crumble inside the gravy.

For the tomato puree

You can either use 5 big red, ripe tomatoes and make a puree in the blender. I have used the tomato puree from the can as they have a deep red color and I usually stock a few cans in the case of an emergency.
Make a coarse paste of one onion, ginger and the green chillies. Finely chop the other onion.
Meanwhile dry roast the white sesame seeds and once it cools down make a powder, Don’t grind until the oil comes out.
In a Wok (Kadhai), add 2 tbsps of oil, add the cumin seeds and the carom seeds. Once it crackles, add the finely chopped onions, once it is transparent, add in the onion-ginger-green chilly paste. Add in salt and sauté until the oil comes out of the masala.
This indicates that the masala done.
Now add the tomato puree, red chilli powder, turmeric powder and cardamom powder and cook for
4-5 minutes until the oil separates and the gravy becomes thick. The tomato paste makes the gravy thick.
Now add the powdered sesame seeds and mix well.
After this add the milk and mix well. Let it boil for a while, till you feel the gravy becomes thick again and the color becomes uniform.
Now add the Paneer cubes.
After this add garam masala powder. Mix well and cook for 1-2 minutes.
Mash the Kasuri Methi (dried fenugreek leaves) with your hands and add into the gravy.
Cook for another minute or 2.
Then, add the fresh cream and let it cook on sim.
Now in a small pan, melt some butter and add the dried red Kashmiri chillies and pour into the gravy.
This is a dressing and looks better on top so don’t mix.
Garnish with finely chopped fresh green coriander leaves, mint leaves and some ginger strips.
Serve hot with fulkas, roti, Naan, kulcha, paratha or even rice. Tastes best with Indian breads.

Tips:

-          You can add garlic as well for extra flavoring, I don’t use much garlic in my cooking  hence I avoided it. If incase you are adding garlic, make a paste along with the onion-ginger-chilly and follow the recipe.

-          Instead of using the full cream milk, you can use low fat milk or skimmed milk.

-          You can completely avoid fresh cream or use low fat  fresh cream

-          If the gravy is very thin, the paneer will crumble, so you must ensure that the gravy is thick.

VEG. JALFREZI (VEGETABLES & COTTAGE CHEESE COOKED IN A MUGHAL STYLE)

VEG. JALFREZI (MARINATED VEGETABLES & COTTAGE CHEESE COOKED IN A MUGHAL STYLE)

 Jalfrezi (also jhal frezi, zalfrezi, and many alternative spellings) is a type of curry in which marinated pieces of vegetables are fried in oil and spices to produce a dry, thick sauce. It is cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very hot one. Typically those eating jalfrezi cool it down by combining it with cream.^[1] Other main ingredients include peppers, onion and tomato. From the times of the Chinese, when it was created as a way of using leftover meat; the chillies helped to disguise any disagreeable taste. The name comes indirectly from Chinese and Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet.  It is the most popular dish in UK Indian restaurants. (Info courtesy- Wikipedia)

 

 

My husband Yo likes rich mughalai food especially when it is loaded with vegetables, He always orders for dishes like these in the restaurant. What can be made in the restaurant can be made better and healthier at home, hence I decided to surprise him one evening with this wonderful dish and he (being a man of few words and not very generous with his compliments unless asked for) gave me his feedback in action, when I saw him licking his fingers and finishing bowl after bowls until I had to make more chappatis than his usual quota to eat with the Jalfrezi. 

I have explained to you both ways how to cook this by without marinating (below) and by marinating(under Tips). Try both ways. Enjoy!!!!!

 

 

 

 

Ingredients

Onion – 1

Tomatoes – 6

Capsicum – 1 (You can use different colors for added color to the dish)

Potatoes  - 1

Carrots – 1-2

Green peas – 1 cup

Beans – 1 cup

Cauliflower florets – 1 cup

Baby corn – 2-3 (Optional)

Paneer (Indian Cottage cheese) – 1 cup (Optional)

Ginger Paste – ½ tsp

Garlic Paste – ½ tsp (Optional)

Cumin Seeds – 1 tsp

Kasuri Methi powder – 1 tsp

Turmeric powder – ¼ tsp

Coriander powder -2 tsps

Cumin powder – 1 tsp

Chilly powder – 2 tsps

Kitchen King Masala – 1 tsp

Fresh garam masala – 1 tsp

Salt as per taste

Oil – 3-4 tbsps

Fresh green coriander leaves for garnish – 1 tbsp

Fresh cream – 1 cup (optional)

Method

Cut all the vegetables into long medium sized strips as shown in the picture.

Chop the onions into small pieces or you can chop them into fine strips as well.

Heat oil in a pan and add cumin seeds. Once they start to sizzle, add onions and ginger-garlic paste. Saute` on medium-low heat for few minutes.

Add the tomatoes and sauté  until the tomato is mushy. Now add in the capsicum and sauté for a few minutes. Add in the vegetables. Now add in all the masala powders and salt as per taste, mix well and cook covered. The vegetables will release their own water. Don’t add in extra water. Cook covered on a low flame. Keep stirring once or twice in the middle.
Check after some time if the vegetables are taking too long to cook add 2-3 tablespoons of water and cook covered for some time. Cook until the vegetables are still crunchy and not mushy.

At this point of time add in the paneer. Squeeze the water out of the paneer pieces and them to the vegetables. Mix gently else your paneer will get crumbled. Ensure that the spices evenly coat the paneer. Let this cook covered on a low flame for another 10-15 minutes. You will notice that the oil starts to rise from the sides indicating that the dish is done. After this, turn off the flame. Serve hot garnished with freshly chopped coriander leaves. Enjoy this delicacy with fulkas, parathas, naans, rotis or rice.
 

Tips

• You can make this dish richer by adding 1 cup of fresh cream. If you are doing this, add the cream at the end, mix well and cook for 5 minutes
• You can marinate the vegetables for added taste.-  In a bowl add in some oil, the ginger-garlic paste, the masala powders, salt as per taste and all the vegetables and the paneer and leave it covered overnight in the refrigerator. In the morning cook as above (except don’t add in the ginger-garlic paste and the masalas and salt). In the oil, sauté the cumin seeds, onions, tomatoes and capsicum & add in the marinated vegetables, sauté and cook until crisp and crunchy and serve garnished with coriander leaves. Since its marinated it cooks faster. Try to remove the paneer and add it during the last 5 minutes of cooking. Otherwise the paneer may crumble. 

Dum Pukht: The Royal Slow-Cooking Tradition of Awadh and the Evolution of Dum Cuisine

Dum Pukht: The Royal Art of Slow Cooking from the Kitchens of Awadh

There are some cooking techniques that merely prepare food and then there are those that tell a story. Dum pukht belongs to the latter. It is not simply a method of cooking; it is patience transformed into aroma, history sealed beneath dough, and flavour coaxed gently from time itself.

The word dum means “breath” or “steam,” while pukht translates to “to cook.” Together, dum pukht literally refers to cooking by choking off steam. 

Food is placed in a heavy pot, traditionally made of clay or metal, and the lid is sealed tightly with dough so that none of the fragrant vapours escape. 

The ingredients then cook slowly in their own juices over a low fire, allowing spices, herbs, meat, and rice to meld into something deeply layered and luxurious.

Dum pukht refers to a slow method of cooking food. ''Dum'' means steam and ''dum pukht'' literally means to choke off the steam. The food is placed in a pot, usually made of clay, and dough is used to create a tight seal to prevent steam from escaping. The food is slowly cooked in its own juices and steam, allowing herbs and spices to fully infuse the meat or rice, preserving the nutritional elements at the same time.

Unlike aggressive methods of cooking that rely on high heat and haste, dum cooking embraces restraint. Nothing is rushed. The steam circulates within the sealed vessel, carrying with it the perfume of saffron, cardamom, mace, cloves, rosewater, kewra, and Kashmiri chillies. The result is food that is succulent, aromatic, and astonishingly delicate despite the richness of its ingredients.

The Origins of Dum Pukht (Culinary Story)

The origins of dum pukht cooking are traced back to the story of a benevolent ruler of Awadh, Uttar Pradesh in northern India. 

In the late 18th century, Nawab Asaf-ud-Daulah of Lucknow decided to create jobs for his people during a time of famine and hardship by commissioning the construction of the colossal Bara Imambara.

Thousands of labourers worked tirelessly, day and night, on the grand structure. The Nawab ordered that food be made available to the workers around the clock. Enormous cauldrons were filled with rice, meat, vegetables, lentils, and fragrant spices before being tightly sealed with dough to create simple yet nourishing one-pot meals.

Slow fires burned beneath the cauldrons while hot coals were placed on top, allowing the food to simmer gently for hours. 

The meals stayed warm throughout the day and night, feeding the workers continuously.

Then came the moment that would change the course of royal Indian cuisine forever.

One day, as the sealed cauldrons were being opened, the extraordinary aromas drifting through the air caught the attention of the Nawab as he happened to be passing by. 

He stopped, intrigued by the rich fragrance escaping from the pots.

What had begun as practical food for labourers had transformed into something remarkable. 

The slow cooking had trapped every aroma and flavour inside the sealed vessel, preserving the natural juices and fragrance of the ingredients in a way unlike anything experienced before.

Deeply impressed, the Nawab ordered the royal khansamas, the master chefs of the court, to refine and perfect the technique for the royal kitchens. 

From that moment, dum pukht evolved into one of the defining culinary traditions of Awadhi cuisine.

Over time, dum cooking spread beyond Lucknow to the royal courts of Hyderabad, Kashmir, and Bhopal, with each region adding its own distinct flavours and character while preserving the essence of slow, sealed cooking.

Since the Nawabs of Awadh were of Moghul descent, there is a strong Persian influence to the cuisine; Indian spices, however, dominate.

 

The Royal Evolution of Dum Cooking

From the courts of Lucknow, dum cooking travelled across the Indian subcontinent, evolving beautifully with regional tastes and traditions.

In Hyderabad, the technique merged with the robust flavours of the Deccan. 

The famed Hyderabadi biryani perfected the art of layering marinated meat and partially cooked rice before sealing the pot for dum. Here, fiery spices, fried onions, mint, and yoghurt created a richer, more assertive version of the dish.

In Kashmir, dum developed into the elegant wazwan tradition, where meats were slow-cooked with yoghurt, fennel, dry ginger, and saffron, reflecting Persian and Central Asian influences.

In Bhopal and other princely states, dum cooking absorbed local ingredients and culinary philosophies, becoming an enduring symbol of aristocratic dining.

Although each region adapted the method differently, the philosophy remained unchanged: low heat, sealed cooking, and the transformation of humble ingredients into deeply complex dishes.

Dum Beyond Biryani....

Today, dum cooking is most famously associated with biryani, but historically the technique extended far beyond rice dishes.

Delicate kebabs, rich qormas, slow-cooked lentils, stuffed vegetables, and even desserts were prepared using dum. In traditional kitchens, breads were also sometimes finished over embers in sealed environments to preserve softness and warmth.

Modern-Day Dum Cooking

In many ways, dum cooking was far ahead of its time. Pressure cookers, steam ovens, and even traditional clay-pot cooking are all based on principles remarkably similar to dum cooking technology has simply taken a different shape over the centuries.

Long before modern culinary science began celebrating slow cooking, royal Indian kitchens had already mastered the art of sealing in flavour, aroma, and nourishment.

Cooking food gently in its own juices helps preserve moisture, texture, nutrients, and fragrance, creating dishes that are deeply rich yet beautifully balanced. 

What the modern world now calls the “slow food movement” was being practised centuries ago in the royal kitchens of Awadh, where patience itself was considered an ingredient.

Persian Elegance Meets Indian Spice

The cuisine of Awadh reflects the refinement of its Mughal and Persian ancestry, yet it remains unmistakably Indian at heart.

Persian influences introduced subtle perfumes such as rosewater, dried fruits, saffron, and nuts. Indian culinary traditions contributed bold spices and depth, cardamom, black pepper, cloves, cinnamon, turmeric, and chillies.

Dum cooking became the perfect marriage of the two worlds: restrained elegance balanced by vibrant spice.

Perhaps that is why dum cuisine continues to captivate diners today. It is theatrical yet comforting, luxurious yet deeply soulful. Every sealed pot carries anticipation. Every opening releases centuries of memory.

Dum in the Modern World

Even in today’s hurried kitchens, dum cooking survives because it asks us to slow down.

Contemporary chefs reinterpret the technique with seafood, vegetables, and even fusion cuisine, yet the essence remains unchanged. The sealed pot still performs its quiet alchemy. Steam still becomes flavour. Time still becomes the secret ingredient.

And perhaps that is the enduring magic of dum pukht: it teaches us that the finest things cannot be rushed.

In a world obsessed with speed, dum cooking remains a celebration of patience.

A sealed pot. A gentle fire. And history breathing softly beneath the lid.

#DumPukht #AwadhiCuisine #IndianFoodHistory #SlowCooking #LucknowCuisine #MughlaiFood #SukanyasMusings