Paneer Lababdar & Lachha paratha | पनीर लबाबदार | लच्छा पराठा बिना tandoor |Chef Ranveer Brar

Summary

In this entertaining cooking video, Chef Ranveer Brar takes us through the process of making Paneer Lababdar, a flavorful Indian dish. He humorously explains each step, from preparing the aromatic gravy to tossing the marinated paneer, while also teaching how to make lacchha paratha. With a mix of casual humor and cooking tips, Ranveer shares insights like the importance of coarse-cut ingredients for long cooking and how to balance the flavors with ingredients like turmeric, cashews, and coriander. The video also explores how slight variations can enhance the dish, such as adding cream for a richer flavor.

Takeaways

• 😀 Use coarse cuts for ingredients like ginger and garlic when cooking dishes that will simmer for a long time to release their flavors gradually.
• 😀 To make the Paneer Lababdar gravy, use a combination of whole spices like cardamom, cloves, and bay leaf, which enhance the depth of flavor.
• 😀 Add cashews to the gravy for binding, not thickening, to keep the consistency of the tomato gravy smooth and light.
• 😀 When using degi chili powder, always pair it with turmeric to enhance the color and flavor of the dish.
• 😀 Sieving the gravy is crucial to achieve a smooth, pure texture, which is key to getting the 'essence' or labab of the dish.
• 😀 Marinate the paneer lightly and toss it before adding it to the gravy to enhance the flavor and prevent it from becoming too soft.
• 😀 For lacchha paratha, use the 'saree process'—stretching and rolling the dough into layers for a flaky, layered texture.
• 😀 Rest the dough for at least 15 minutes to allow the gluten to relax, making it easier to stretch and roll the paratha.
• 😀 Use a saltwater mixture to make the skillet sticky when cooking lacchha paratha, which helps create layers during cooking.
• 😀 If you prefer a less oily paratha, use less ghee while cooking, but feel free to add it later if needed for richness.
• 😀 The essence of the recipe lies in balancing the spices, marination, and cooking technique to bring out the best flavors in both the gravy and paratha.

Q & A

Why is Ranveer Brar making Paneer Lababdar again, despite thinking he had already made it?

Ranveer Brar was mistaken when he thought he had already made Paneer Lababdar. His team informed him that a search for 'Ranveer Brar Paneer Lababdar' yielded no results, prompting him to make the dish again and share it.

What is the significance of the music during the cooking process?

The music is a playful part of Ranveer’s cooking style. He jokes about not revealing the recipe right away and encourages viewers to listen to the music, adding humor to the video.

What should be the color and consistency of the gravy in Paneer Lababdar?

The gravy should have a pinkish color, not brown, and the consistency should be smooth and silky after sieving. The color and consistency are key indicators that the gravy is well-prepared.

Why does Ranveer use a coarse cut for ginger and garlic in the gravy?

Ranveer uses a coarse cut for ginger and garlic because the gravy is cooked for a long time, and the flavors are slowly released. A coarse cut ensures the flavors infuse the gravy without becoming too intense.

Why does Ranveer suggest using oil instead of ghee in the gravy?

Ranveer recommends using oil instead of ghee because, later in the recipe, butter and cream will be added. This reduces the need for ghee, making the dish lighter while still rich in flavor.

What is the role of cashews in the gravy?

Cashews are added to the gravy to help bind the ingredients together, not to thicken it. They enhance the smoothness and richness of the sauce without overpowering the tomato base.

How should the onions be cooked for Paneer Lababdar?

The onions should be lightly browned, just enough to add texture to the dish. Over-browning the onions is avoided to maintain the dish’s desired texture and flavor.

What makes this version of Paneer Lababdar different from others, according to Ranveer?

This version of Paneer Lababdar is unique because it includes onions and capsicum, a recipe Ranveer learned at the Taj Lucknow. This adds more texture and flavor compared to simpler versions.

What is the purpose of marinating the paneer?

Marinating the paneer with oil and spices enhances its flavor. The tossing of the paneer also makes a significant difference in the final taste, ensuring the flavors are well absorbed.

What is the technique behind making Lacchha Paratha?

The Lacchha Paratha is made by rolling the dough out, layering it with flour, then folding it in a saree-like technique to create multiple layers. This process ensures a flaky, crispy texture.

Why does Ranveer add a mixture of water and salt to the skillet when making Lacchha Paratha?

The water and salt mixture is added to the skillet to help the paratha stick and cook evenly. This technique ensures that the paratha retains its layers and gets crispy.