Paneer Lababdar is a rich, creamy, and mildly spiced North Indian curry made with soft paneer cubes and a luscious tomato-onion gravy. Perfect for festive meals or family dinners, this dish is a restaurant-style favorite that pairs beautifully with naan, roti, or steamed rich.
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Difficulty Level: Moderate
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 25 mins | 40 mins | 4 |
Ingredients
For the Gravy:
- Tomatoes: 4 large, chopped
- Onions: 2 medium, finely chopped
- Ginger-garlic paste: 1 tbsp
- Cashews: 10, soaked in warm water
- Butter: 2 tbsp
- Oil: 1 tbsp
- Cumin seeds: 1 tsp
- Bay leaf: 1
- Coriander powder: 1 tsp
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Garam masala: ½ tsp
- Kasuri methi (dried fenugreek leaves): 1 tsp, crushed
- Sugar: 1 tsp
- Salt: To taste
For Paneer:
- Paneer: 250 g, cut into cubes
- Fresh cream: 3 tbsp
- Coriander leaves: 2 tbsp, chopped (for garnish)
Instructions
Step 1: Prepare the Tomato-Cashew Paste
- Boil chopped tomatoes and soaked cashews with a cup of water for 5 minutes.
- Let it cool, then blend into a smooth paste. Strain if needed to remove seeds or skin.
Step 2: Cook the Gravy Base
- Heat butter and oil in a pan. Add cumin seeds and bay leaf, allowing them to crackle.
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until the raw smell disappears.
Step 3: Spice It Up
- Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
- Pour in the tomato-cashew paste, stir, and cook for 5–7 minutes until the oil starts to separate.
Step 4: Add Paneer and Finish the Dish
- Add a cup of water to adjust the gravy consistency.
- Stir in salt, sugar, and kasuri methi. Cook for 2 minutes.
- Gently add paneer cubes and simmer for another 5 minutes.
- Finish with fresh cream and garnish with chopped coriander leaves.
Serving Suggestions
Serve Paneer Lababdar hot with butter naan, roti, jeera rice, or plain steamed rice for a satisfying meal.
Tips for the Perfect Paneer Lababdar
- Use fresh, soft paneer for the best taste. Soak paneer cubes in warm water for 10 minutes if using store-bought.
- Adjust the spice level by varying the amount of red chili powder.
- Straining the tomato-cashew paste ensures a smooth, creamy gravy.
- Adding a teaspoon of sugar balances the tanginess of the tomatoes.
Conclusion
Paneer Lababdar is a decadent dish that’s surprisingly simple to prepare. Its creamy texture and rich flavors make it a crowd-pleaser at parties or family meals. Try this recipe, and Share the recipe with your love ones and bring the taste of a classic Indian restaurant right to your table!
Happy cooking
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