Paneer Lababdar Recipe

Paneer Lababdar is a rich and creamy North Indian curry where soft paneer cubes are simmered in a luscious, tomato based gravy enriched with cashews, cream, and aromatic spices. Known for its velvety texture and balanced sweetness from onions and tomatoes, this dish is flavored with kasuri methi dried fenugreek leaves and a hint of sugar, creating a decadent yet comforting flavor profile. Often garnished with a drizzle of fresh cream and cilantro, Paneer Lababdar is a restaurant style favorite that pairs perfectly with naan, roti, or jeera rice. Indulgent and satisfying, it’s a perfect choice for special occasions or when you crave something truly luxurious

Ingredients Base Gravy

2-3 Tablespoon oil

1 Tablespoon cumin seeds

8-10 Garli clove

2 Inch ginger

2-3 NOS green chili

2 Medium size onion (sliced)

Whole Spices

2 NOS bay leaf

1 inch cinnamon

3-4 NOS green cardamom

3 NOS tomato

2-3 Tablespoon coriander

Salt to taste

1 Tablespoon Kashmiri red chili powder

1/4 Tablespoon turmeric powder

4-5 NOS Kashmiri red chili

15 NOS cashew

3 Tablespoon melon seeds

As needed hot water

Sauteing Paneer

2 Tablespoon oil

500 Gram paneer (cubed)

1/4 Tablespoon turmeric powder

1/2 Tablespoon Kahmiri red chili powder

A pinch salt

Final Cooking

3-4 Tablespoon oil

1 Tablespoon cumin seeds

2 NOS Green chili (chopped)

2 Medium size onion (chopped)

1 Tablespoon ginger garlic paste

Powdered Spices

1/4 Tablespoon turmeric powder

1 Tablespoon Kashmiri red chili powder

1 Tablespoon coriander powder

2 NOS tomato (chopped)

Salt to taste

1 NOS capsicum (chopped)

Sugar a pinch

3-4 Tablespoon fresh cream

2 Tablespoon butter

1/2 Tablespoon roasted kasuri methi

A pinch garam masala

30-35 Gram paneer (grated)

Fresh coriander a handful (chopped)

Step:1

Set a deep pan on high heat and once it gets hot add oil , once the oil gets hot add in cumin seeds , garlic , ginger , green chili and amp onion , stir it once and then add all the whole spices and cook over high flame until the onions turn translucent

Step:2

Further add tomatoes , coriander stem and all the remaining ingredients , stir well and cook briefly over high flame until the tomatoes gets slightly mushy . Then add hot water as needed , cover and cook over medium high flame until the tomatoes gets completely mushy

Step:3

Once the tomatoes have cooked , switch off the flame and discard the whole spices , cool down the gravy completely and then grind it into a fine paste , your base gravy is ready

Step:4

To saute the paneer set a wok over high flame and once it gets hot add oil and let the oil heat up , then add the paneer , turmeric powder Kashmiri red chili powder and salt , toss over high flame until the paneer gets a slight fried coating

Step:5

Transfer the sauted paneer into a separate bowl to make the final tempering , set the wok over high heat , add oil and then add cumin seeds , green chili and onion , stir well and cook until the onion turn golden brown

Step:6

Further add ginger garlic paste and cook it briefly with the onion . Lower the flame and add all the powdered spices followed by a splash of hot water , stir and cook the spices for 3 minutes

Step:7

Further add the chopped tomatoes along with salt and cook over high flame until the tomatoes get mushy . Then add the capsicum and cook over high flame for 1-2 minutes

Step:8

Add the base gravy , make sure you strain and add it stir well and amp cook over high flame for 5 minutes then taste and adjust the seasoning and add sugar and stir well

Step:9

Further add the paneer along with fresh cream butter , roasted kasuri methi powder , garam masala and grated paneer , stir well ans finally add fresh coriander . Your restaurant style paneer lababdar is ready

Paneer Lababdar Recipe