paneer lababdar restaurant style

Jump to Recipe

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

paneer lababdar, 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 roti, naans or pudina paratha or chapatis. Also, this creamy gravy can be served with jeera rice or vegetable pulao.

How to make paneer lababdar

Preparation

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.

ingredients for paneer lababdar recipe

2. Switch on the flame and simmer this mixture on a low flame.

mixture for paneer lababdar recipe

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.

tomatoes for paneer lababdar recipe

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

making paste for paneer lababdar recipe

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.

paste for paneer lababdar recipe

Making paneer lababdar

6. Heat 2 tbsp butter in pan or kadai or wok.

butter for paneer lababdar recipe

7. Add 1 tej patta (Indian bay leaf) and saute for a couple of seconds.

tej patta for paneer lababdar recipe

8. Add ½ cup finely chopped onions.

onions for paneer lababdar recipe

9. Stir well.

onions for paneer lababdar recipe

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

sauting onions for paneer lababdar recipe

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

paste for paneer lababdar recipe

12. Stir very well.

stir paneer lababdar masala

13. Add ½ tsp cumin powder, ½ tsp coriander powder (ground coriander) and ½ tsp red chili powder.

spices for paneer lababdar recipe

14. Stir and saute this masala. You will see the masala clumping and gathering around itself.

sauting paneer lababdar masala

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

sauting paneer lababdar masala

16. Then add 1 cup water.

water for paneer lababdar recipe

17. Stir very well.

stir paneer lababdar recipe

18. Add 1 or 2 slit green chilies.

chilies in paneer lababdar recipe

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

simmer paneer lababdar recipe

20. Then season with salt.

salt for paneer lababdar recipe

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

paneer for paneer lababdar recipe

21. Add 200 grams paneer which has 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.

paneer for paneer lababdar recipe

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

simmer paneer lababdar curry

23. Then sprinkle 1 tsp kasuri methi (dry fenugreek leaves) which has been crushed along with ¼ tsp garam masala powder. Stir very well again and simmer for a minute.

kasuri methi for paneer lababdar recipe

24. Add ¼ cup low fat cream.

cream for paneer lababdar recipe

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.

paneer lababdar gravy recipe

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

paneer lababdar recipe
More Paneer recipes

If you made this recipe, please be sure to rate it in the recipe card below. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

paneer lababdar recipe

Paneer Lababdar

4.82 from 95 votes
Paneer lababdar is a popular cottage cheese curry dish and can be found on the menu of many restaurants.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

Cuisine North Indian, Punjabi
Course: Main Course

Servings 4
Units

Ingredients

for the tomato-cashew paste

  • 250 grams ripe red tomatoes - chopped or 1.5 cups chopped tomatoes
  • 10 to 12 cashews
  • ½ inch ginger - chopped
  • 2 to 3 garlic - chopped
  • ½ cup water
  • 1 green cardamom
  • 2 cloves

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 - slit
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon red chili 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 (cilantro leaves)
  • ½ inch ginger - julienne

Instructions

preparing paste for paneer lababdar

  • 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.
  • Switch on the flame and simmer this mixture on a low flame.
  • 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.
  • Allow this mixture to become warm or cool completely and add to a grinder or blender jar.
  • 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

  • Heat 2 tbsp butter in pan or kadai/wok. Add 1 tej patta and saute for a couple of seconds.
  • Add 1/2 cup finely chopped onions. Stir well.
  • Then continue to saute as well as stir and cook till the onions become light golden or golden.
  • Then add the tomato-cashew-spices paste. The mixture will splutter if there is water in it, so be careful. Stir very well.
  • Add 1/2 tsp cumin powder, 1/2 tsp coriander powder and 1/2 tsp red chili powder.
  • Stir and saute this masala. You will see the masala clumping and gathering around itself.
  • Saute till you see fat leaving the sides of the masala paste.
  • Then add 1 cup water. Stir very well.
  • Add 1 or 2 slit green chilies.
  • Stir and allow the gravy to come to a simmer. Then season with salt and sugar.
  • Add 200 grams paneer which have been cubed. Also add 2 tbsp grated paneer.
  • Stir and simmer the gravy for about a minute.
  • 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
  • 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.
  • Garnish paneer lababdar with chopped coriander leaves and ginger julienne. Serve with chapatis, tandoori rotis or naan. It also goes well with cumin rice or veg pulao.

Nutrition Info Approximate values

Nutrition Facts
Paneer Lababdar
Amount Per Serving
Calories 316 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 70mg23%
Sodium 1015mg44%
Potassium 209mg6%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 9g18%
Vitamin A 965IU19%
Vitamin C 11.8mg14%
Calcium 292mg29%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares6.9k
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

231 Comments

  1. I tried this today and it was delicious. Thank you for the recipe. My question is that in some recipe I have seen dry Kashmiri chili added to make the paste. Does adding this change the flavor of the dish and only makes it more spicy? Thank you.

    1. Thanks for the feedback on the recipe and glad to know. Kashmiri chillies will give the dish a nice red or orange color without making it spicy. Kashmiri chillies are mild in heat and not spicy.

      1. Thank you for your feedback! Looking forward to trying many more of your recipes. So far I have tried your dal Bukhara and tomato and coconut chutney and all were excellent.

        1. Welcome. Sure, do try more recipes and I hope you like them as well. Thanks for the feedback on the recipes you have made.

See More Comments