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paneer lababdar recipe, restaurant style paneer lababdar recipe

paneer lababdar restaurant style recipe with step by step photos – easy to prepare restaurant style delicious paneer lababdar recipe.

paneer lababdar is a popular paneer gravy dish and can be found on the menu of many restaurants. this recipe is more punjabi style than mughlai style with the use of onions, tomatoes, cashews and spices.

the gravy is creamy, mildly tangy and faintly sweet. being somewhat rich, this dish is good enough to be made on festive or special occasions.

paneer labadar goes very well with rotis, naans or pudina paratha or chapatis. also this creamy gravy can be served with jeera rice or vegetable pulao.

if you are looking for more paneer recipes then do check paneer makhanipaneer butter masala, kadai paneer gravy, palak paneer and restaurant style paneer pasanda recipe.

restaurant style paneer lababdar recipe below:

4.75 from 60 votes
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paneer lababdar recipe
prep time
20 mins
cook time
40 mins
total time
1 hrs
 
paneer lababdar recipe - easy to prepare restaurant style gravy of paneer lababdar.
course: curry
cuisine: north indian, Punjabi
servings: 4
calories: 316 kcal
author: dassana
ingredients (1 cup = 250 ml)
for the tomato-cashew paste:
  • 250 grams ripe red tomatoes - chopped or 1.5 cups chopped tomatoes
  • 10 to 12 cashews (kaju)
  • ½ inch ginger (adrak) - chopped
  • 2 to 3 garlic (lahsun) - chopped
  • ½ cup water
  • 1 green cardamom (chotti elachi)
  • 2 cloves (lavang)
remaining ingredients for paneer lababdar:
  • 200 grams paneer (cottage cheese)
  • 2 tablespoon grated paneer
  • 100 grams onion Or ½ cup finely chopped onions
  • 1 tej patta (indian bay leaf)
  • 1 or 2 green chilies (hari mirch) - slit
  • ½ teaspoon cumin powder (jeera)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon red chili powder (lal mirch powder) or deghi mirch or kashmiri red chili powder
  • ¼ teaspoon garam masala powder
  • ¼ cup low fat cream - 25% to 35% fat
  • 1 teaspoon kasuri methi (dry fenugreek leaves) - crushed
  • 2 tablespoon butter
  • 1 tablespoon butter to be added later (optional)
  • ¼ to ½ teaspoon sugar or add as required
  • 1 or 1.25 cups water
  • salt as required
for garnish:
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • ½ inch ginger (adrak) - julienne
how to make recipe
preparing tomato-cashew-spices paste:
  1. take 1.5 cups chopped tomatoes, 10 to 12 cashews, 1/2 inch chopped ginger, 2 to 3 garlic (chopped), 1 green cardamom, 2 cloves and 1/2 cup water in a small pan. use tomatoes which are not too tangy or sour.
  2. switch on flame and simmer this mixture on a low flame.
  3. cook till the tomatoes are softened. if the water dries up and the tomatoes are not softened, then add about 2 to 3 tbsp water and continue to cook.
  4. allow this mixture to become warm or cool completely and add to a grinder or blender jar.
  5. grind to a smooth paste without any cahsews or tomato chunks or pieces. you may add some water if required while grinding. keep this ground tomato-cashew-spices paste aside.
making paneer lababdar gravy:
  1. heat 2 tbsp butter in pan or kadai/wok. add 1 tej patta and saute for a couple of seconds.
  2. add 1/2 cup finely chopped onions. stir well.
  3. then continue to saute as well as stir and cook till the onions become light golden or golden.
  4. then add the tomato-cashew-spices paste. the mixture will splutter if there is water in it, so be careful. stir very well.
  5. add 1/2 tsp cumin powder, 1/2 tsp coriander powder and 1/2 tsp red chili powder.
  6. stir and saute this masala. you will see the masala clumping and gathering around itself.
  7. saute till you see fat leaving the sides of the masala paste.
  8. then add 1 cup water. stir very well.
  9. add 1 or 2 slit green chilies.
  10. stir and allow the gravy to come to a simmer. then season with salt and sugar.
  11. add 200 grams paneer which have been cubed. also add 2 tbsp grated paneer.
  12. stir and simmer the paneer lababdar gravy for about a minute.

  13. then sprinkle 1 tsp kasuri methi which has been crushed along with 1/4 tsp garam masala. stir very well again and simmer for a minute
  14. lastly add the low fat cream. switch off the flame & stir very well. you can also add 1 tbsp butter at this step. this is optional.
  15. garnish paneer lababdar with chopped coriander leaves and ginger julienne. serve with chapatis, tandoori rotis or naan. paneer lababdar also goes well with jeera rice or veg pulao.
recipe notes

rough nutrition info per serving:

Nutrition Facts
paneer lababdar recipe
Amount Per Serving
Calories 316 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 70mg 23%
Sodium 1015mg 42%
Potassium 209mg 6%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 9g 18%
Vitamin A 19.3%
Vitamin C 14.3%
Calcium 29.2%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.


step by step restaurant style paneer lababdar recipe:

1. take 1.5 cups chopped tomatoes, 10 to 12 cashews, ½ inch chopped ginger, 2 to 3 garlic (chopped), 1 green cardamom, 2 cloves and ½ cup water in a small pan. use tomatoes which are not too tangy or sour.

2. switch on flame and simmer this mixture on a low flame.

3. cook till the tomatoes are softened. if the water dries up and the tomatoes are not softened, then add about 2 to 3 tbsp water and continue to cook. when i cooked, almost all the water was evaporated.

4. allow this mixture to become warm or cool completely and add to a grinder or blender jar.

5. grind to a smooth paste. there should not be any cashews or tomato chunks in the paste. you may add some water if required while grinding. keep this ground tomato-cashew-spices paste aside.

6. heat 2 tbsp butter in pan or kadai/wok.

7. add 1 tej patta and saute for a couple of seconds.

8. add ½ cup finely chopped onions.

9. stir well.

10. then continue to saute as well as stir and cook till the onions become light golden or golden.

11. then add the tomato-cashew-spices paste. the mixture will splutter if there is water in it, so be careful.

12. stir very well.

13. add ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp red chili powder.

14. stir and saute this masala. you will see the masala clumping and gathering around itself.

15. saute till you see fat leaving the sides of the masala paste.

16. then add 1 cup water.

17. stir very well.

18. add 1 or 2 slit green chilies.

19. stir and allow the gravy to come to a simmer.

20. then season with salt.

21. add sugar. i added ½ tsp of sugar but you can add as per your taste.

21. add 200 grams paneer which have been cut into cubes or squares. also add 2 tbsp grated paneer. here i used fresh homemade paneer. if using frozen paneer, then keep it in warm water for some minutes and then slice as well as grate.

22. stir and simmer the gravy for about a minute.

23. then sprinkle 1 tsp kasuri methi which has been crushed along with ¼ tsp garam masala powder. stir very well again and simmer for a minute.

24. add ¼ cup low fat cream.

25. switch off the flame & stir very well. you can also add 1 tbsp butter at this step or dot the gravy with butter while serving. this is optional.

26. garnish paneer lababdar with chopped coriander leaves and ginger julienne. serve paneer lababdar with chapatis, tandoori rotis or naan or paratha. paneer lababdar also goes well with jeera rice or veg pulao.




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This post was last modified on May 16, 2017, 11:38 am

    Categories Indian CurriesKids RecipesMain CourseNorth Indian RecipesPaneer RecipesPopular Indian RecipesPunjabi Recipes