Paneer Lababdar Recipe
Paneer Lababdar is a rich and creamy North Indian paneer curry made with soft paneer cubes simmered in a flavorful tomato-based gravy, butter, cream, and aromatic spices—perfect for a restaurant-style meal at home.
Equipment
- 1 Heavy-bottom pan
- 1 Blender or mixer grinder (for tomato puree and cashew paste)
- 1 Knife and chopping board
- 4 Measuring spoons and cups
- 2 Spatula or Wooden Spoon (for stirring masala)
- 1 Small bowl (for soaking cashews)
- 3 Serving bowl
Ingredients
- 200 g paneer cubed
- 2 tbsp oil
- 1 tbsp butter
- 1 cup onion finely chopped
- 1 cup tomato pureed or finely chopped
- 1 tsp ginger-garlic paste
- 3 tbsp cashew paste soaked & blended
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1½ tsp coriander powder
- ½ tsp garam masala
- 1 tsp kasuri methi crushed
- 3 tbsp fresh cream
- ½ tsp sugar optional
- Salt to taste
- ½ cup water adjust as needed
- 2 tbsp fresh coriander leaves for garnish
Instructions
- Soak 2–3 tablespoons of cashews in warm water for 10–15 minutes, then blend them into a smooth paste to prepare the base. If using store-bought paneer, cut it into cubes and soak in warm water to keep it soft.
- Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Add finely chopped onions and sauté until they turn light golden. This step builds the base flavor, so avoid rushing.
- Stir in 1 teaspoon ginger-garlic paste and sauté for about a minute until the raw smell disappears.
- Add finely chopped or pureed tomatoes and cook on medium heat until the mixture thickens and starts leaving oil from the sides. This is key for a rich, restaurant-style paneer gravy.
- Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook the मसाला for another 2–3 minutes so the spices blend well with the gravy.
- Pour in the prepared cashew paste and mix well. Cook for 2–3 minutes, stirring continuously to avoid sticking and to create a creamy texture.
- Add a little water (or milk) to adjust the gravy to a thick, smooth consistency. Let it simmer for 3–4 minutes.
- Gently add the paneer cubes and mix carefully so they don’t break. Let it simmer for just 2–3 minutes to absorb the flavors.
- Add fresh cream, a pinch of sugar (optional), garam masala, and crushed kasuri methi. Mix well and cook on low heat for 1–2 minutes.
- Turn off the heat, garnish with fresh coriander leaves and a swirl of cream. Serve hot with naan, roti, or jeera rice for a complete meal.
Notes
- Calories per serving varies depending on cream, butter, and paneer quantity used
- For best results, always use fresh paneer or soak store-bought paneer in warm water to keep it soft and juicy.
- Cook the onion-tomato base properly until oil separates for authentic restaurant-style flavor.
- Adjust cream and butter based on how rich or light you want the gravy to be.
- Cashew paste helps achieve a smooth, thick, and creamy texture without making the curry heavy.
- Do not overcook paneer after adding it, as it can become rubbery and lose softness.
- Crush kasuri methi before adding to enhance aroma and give a dhaba-style taste.
- This dish tastes even better after resting for 5–10 minutes as flavors deepen and blend well.