Veg Lababdar Recipe

Ingredients

For the Curry Base:

• 2 large tomatoes, chopped

• 1 onion, chopped

• 8–10 cashews

• 1-inch piece of ginger

• 4–5 garlic cloves

• 2–3 green cardamoms

• 1 small cinnamon stick

• 2 cloves

• 1–2 green chillies (adjust to taste)

For the Gravy:

• 2 tbsp oil or ghee

• 1/2 tsp cumin seeds

• 1/2 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1 tsp coriander powder

• 1/2 tsp garam masala

• 1/2 tsp kasuri methi (dry fenugreek leaves), crushed

• 2 tbsp fresh cream (optional but recommended)

• Salt to taste

For the Vegetables:

• 1/2 cup carrots, chopped

• 1/2 cup beans, chopped

• 1/2 cup cauliflower florets

• 1/4 cup green peas

• 1/2 cup capsicum, chopped

• 1/2 cup paneer cubes (optional)

• 1 tbsp oil or ghee for sautéing

Instructions

1. Prepare the Curry Base:

• Boil or sauté the chopped tomatoes, onion, cashews, ginger, garlic, green chilli, and whole spices in 1 cupof  water for 10–12 minutes.

• Let it cool slightly, then blend into a smooth paste.

2. Cook the Vegetables:

• In a separate pan, add 1 tbsp oil and sauté all the chopped vegetables (except paneer) for 4–5 minutes.

• Add 1/4 cup water, cover, and cook until veggies are tender but not mushy.

• If using paneer, lightly fry or soak it in warm water for softness.

3. Make the Gravy:

• Heat 2 tbsp oil/ghee in a pan, add cumin seeds.

• Add the prepared curry paste and cook on medium heat until the oil starts to separate.

• Add turmeric, red chilli powder, coriander powder, and salt. Mix well.

• Add 1/2–3/4 cup water to adjust consistency and bring to a simmer.

4. Finish the Dish:

• Add the cooked vegetables (and paneer if using) to the gravy.

• Simmer for 4–5 minutes on low heat.

• Stir in cream and crushed kasuri methi.

• Sprinkle garam masala and give it a final mix.

Serve Hot!

• Garnish with fresh coriander or a drizzle of cream.

• Serve Veg Lababdar with naan, roti, tandoori paratha, or jeera rice.