paneer lababdar recipe, restaurant style paneer lababdar recipe

4.62 from 72 votes

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 lababdar recipe below:

4.62 from 72 votes
print

paneer lababdar recipe

paneer lababdar is a popular paneer gravy dish and can be found on the menu of many restaurants.

course main course
cuisine north indian, punjabi
prep time 20 minutes
cook time 40 minutes
total time 1 hour
servings 4
rough calories per serving 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.

how to make 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.

ingredients for paneer lababdar recipe

2. switch on 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

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

butter for paneer lababdar recipe

7. add 1 tej patta 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 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 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.

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 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. paneer lababdar also goes well with jeera rice or veg pulao.

paneer lababdar recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



195 thoughts on “paneer lababdar recipe, restaurant style paneer lababdar recipe

  1. Really a very delicious paneer dish and like the name suggests truly restaurant style. We just loved it! Of course it is heavy. I avoided the cream at the end but the tasted just perfect even without it.
    Thank you so much for such delicious and easy to follow recipes.

    • Welcome Vidya. Thanks for your positive feedback. Glad to know that paneer lababdar recipe turned out so well.

  2. Never fails to impress !! I made paneer lababdar for the 3rd time on demand… always a hit in all occasions.

    • Thanks Neha for giving this positive feedback on paneer lababdar recipe.

  3. Wonderful recipe!!! All at home loved it!!

    • thanks priyanka for the feedback on paneer lababdar recipe.

  4. Hi dasssana amit
    First of all I want thank u for the wonderful recipe.its just superb hope u post more delicious recipes in future.

    • Welcome Hajira. Thanks for your motivating words.

  5. I made this recipe yesterday and it was the one of the best paneer sabzis me or my family has eaten whether at home or outside. Thanks a lot! 😀

    • Welcome Sampada. Glad to know that everyone liked paneer lababdar recipe.

  6. Hi, I am a great fan of you recipes .I wanted to know the difference between cream and Malai. Can malai be used instead of cream in all the recipes that call for its use?Are you using Amul fresh cream pack?
    thanks in advance

    • Welcome Riya. Thanks for your kind words. Malai is the clotted cream which collects on the top of the milk. the cream that we get outside is basically malai only, which has been whipped lightly. I am using amul fresh cream pack. You can use malai but just beat it well so that it has a smooth consistency and then you add.

  7. hello ma’am..I made this today for guests and it turned out to be super hit at my place.. thank you so much for such wonderful recipes..I made chocolate muffins and orange muffins too.. my husband says that i make very good muffins and that’s all brevity of you.. your mushroom recipe has become my husband’s favourite..I also made urad daal vada on holi and it turned out to be very soft and tasty..once again thank you very much..after learning so much from you, my husband says I should open a cookery class..all because of you..thank you for such wonderful. and super easy to make recipes

    • Welcome Trisha. Glad to know this. Thanks for your positive feedback. Do open a cooking class. it does help. it will help you in creativity as well as financially. All the best.

  8. Hi Dassana,

    I tried with the tomato purée, but it was a bit too sour ? Do you recommend any alterations to it??

    Thanks.

    • Welcome Ranjini. Tomatoes must have been sour. You could have added some more cream and little more sugar to balance the sourness.

  9. Hi Dassana,

    This is a lovely recipe! I’ve tried this before. Just to make my job easier, can I use ready tomato purée for this? If yes, then how should I go about it? Please let me know. Thanks.

    • thanks ranjini. you can use readymade tomato puree. use 3/4th cup of tomato puree.

  10. hi sir
    I tried this receipe yesterday it was awsum nd loved it by my family
    thank you for receipe nd keep still teaching me a new receipe. ..

    • thank you sushmitha. glad to know that your family liked the paneer lababdar recipe. happy cooking.

  11. Hi Dassana ! Tried this recipe yesterday.. Turned out awesome !!!!Guests loved it. Since this recipe is mildly spiced its just perfect for children… since I had many more things to cook along with this recipe, I prepared the sauteed paste and refrigerated as You suggested in one of the comment and it saved my time ! I always look up to Your valuable suggestions in comments which are really helpful !!! Thanks a ton !

    • thanks nehal for sharing the feedback as well as your experience. glad that everyone loved the recipe.

  12. This recipe is just woww!!! M learning all special dishes from you 🙂 thankuuuuu

    • thanks a lot simran for this feedback.

  13. Hi Dassana, I’m writing to you for the first time with my first doubt, though I use your recipes extensively. I am planning to make paneer lababdar sabji for a group of expats who love paneer. I actually wanted to know whether the dhungar method can be used for this paneer sabji, just so that it gives a restaurant style taste. Thanks a lot 🙂

    • thanks nithya. yes you can use the dhungar method in this paneer lababdar recipe. but just do dhungar for 1 minutes for this recipe. more than that the gravy will get bitter tones from the dhungar method.

  14. Hi, thanks for this recipe. I would like to try paneer lababdar for kids birthday for 40 people. Can you please suggest, I can make this one day before, or some prep reparation.

    • you can prepare the sauteed masala paste and refrigerate. so half of your work is done – thats till step 15. do not add water. just sautee the paste till oil starts releasing from it. let it cool and then refrigerate in a steel dabba or steel box. in fact the grinding and sauteing takes time. the rest of the process is easy and does not take much time.

  15. Hi dasanna,

    This recipe is a hit among my friends. I have my daughters bday coming up and I want to make this recipe for like 35 people can you guide me the quantity of the ingredients how much should be used that will suffice 35 people.

    • thanks grishma. difficult grishma as when doubling or tripling gravy recipes, especially tomato based ones, the proportions can go wrong. wherever tomato, methi and spices are involved, one has to be careful. when i make such recipes in large quantities, i eyeball the ingredients and use the method of approximation or andaaz. i never measure and cook on these occasions. so for this recipe also you will need to use the method of andaaz. just feel the amount of ingredients that you are going to add and use your intuition as a guide. your inner feelings will guide you and most of the times, when you feel intuitive and cook, the recipe is a success. all the best and happy cooking 🙂

  16. Someone has copied your recipe on FB. I tagged you on my comment there. Some ‘Javed Mian ke nuskhe’. I knew that right away because I have used your recipe literally a 100 times. ?

    • thanks a lot 🙂 also thanks for informing me. i did check for notifications, but could not see any notification from you. also could not search in fb with the words ‘‘Javed Mian ke nuskhe’. i am not getting any results for a profile or page with this name.

  17. This was the most delicious recipe of yours that I’ve made so far. Absolutely excellent balance of flavors! This is a new family favorite. 🙂

    • pleased to know this elizabeth, thanks for your kind words and positive feedback.

  18. Really appreciate your hard work put into taking pics at every step… Thank you so much
    Awesome recipe like all other recipe on this site.

    • welcome sofia 🙂 thank you for your kind and encouraging words.

  19. Too giod receipe… tried yesterday…thanks alot

    • welcome naina and thank you 🙂

  20. Hi Dassana,

    I tried this recipe it was delicious, everyone in my family liked it. Thank you for sharing delicious stuffs. I am not able to find a recipe which you had posted Vegetable curry with coconut milk & methi. Can you please tell me or share the link of that recipe? Thanks

    • thank you kinjal. i do not have any recipe that is made with mix veggies, coconut milk and methi. there is a veg kuzhambu recipe but it has coconut paste and methi seeds in it.

  21. Hi, I don’t know how to cook but can make little things here and there. I followed your steps and made this as a surprise dinner with a nice pomegranate martini for my wife as a date night and it was awesomeeeee!!! She is a very good cook and she loved it!!! Thank you so much!!! I will try following your other recipes for such evenings!!! Thank you for making our evening wonderful!
    Regards,
    Nikhil.
    Manalapan, NJ

    • pleased to know this nikhil glad your wife liked the pomegranate martini 🙂 welcome always and thank you for your positive feedback.

  22. i tried out this recipe last night…and it was so sos so yummmmm… Thanks a lot 🙂

    • welcome and thankyou shalini 🙂

  23. Hi Dassana,

    Can we use malai instead of Amul cream?

    TIA,
    Nupur

    • yes you can use malai.

  24. There is one problem that while boiling tomotes I added too much of water by mistake as I was making for 6 persons
    Now what can be done.

    • with a strainer, strain the water.

  25. Thks 4 such a nyc recipe bt i have a query, i e. Is it necessary to boil tomato and cashew ? And can we substitute ghee instead of butter ?

    • welcome twinkle. you can skip boiling the tomatoes and cashews. though its better to soak the cashews for 30 minutes in hot water, so that its easier to grind them. yes you can add ghee instead of butter.

  26. So gooood!!!!!!

    • thankyou natasha 🙂

  27. Can sour cream be used instead of Fresh cream

    • vidhu sour cream will change the taste of the dish hope this help’s you. try using fresh cream preferably.

  28. Super yummy recepi…..I have never prepared something so tasty. I myself wanted to finish the entire thing 🙂
    Thanks a lot for the recepi. But just one query wat were 250g tomato for ? As per your recepi, only 1.5 cup tomato were used. Have tried your other recepis also like peas paratha, mushroom recepis, shahi and palak paneer. They all were yum and not to miss the best idli I prepared and my kid loved me for it as I am North Indian and making it was not easy for me.
    Again as repeated several times but yet not enough I guess thanks !!!!!!

    • thanks a lot shazia for sharing your experience. you are most welcome. the 250 grams is the weight of tomatoes and it the same 250 grams tomatoes, when chopped yields 1.5 cups. i give both weight and cup measurements as its easier for the reader.

  29. Are there any vegetables I can use instead of paneer as I don’t have any paneer. Would perhaps potatoes or cauliflower be a good substitute ?

    • sally you could try with potatoes. hope this help’s you.

  30. Can we use any other ingredient as a substitute for fresh cream

    • you can use milk powder, but will make the gravy slightly sweet. so i would suggest to add 1/2 to 1 tbsp. do not add any sugar if adding milk powder. also add milk powder before you add water.

  31. Dasanna..is it compulsory to use cream at the end

    • addition of cream balances the tang of the tomatoes and gives a nice smooth creamy texture to the gravy. skip it if you do not want to add cream. you can also add 1/2 to 1 tbsp of milk powder instead of cream. add milk powder just before you add water.

  32. Real restaurant taste..truely exceptional

    • thank you pallavi 🙂

  33. thank u..came out great!

    • welcome kavya 🙂

  34. Thnx once again for this delicious recipe…hats of to uuu…all ur recipes are mind blowing…ur blog is a treasure for ppl like me…

    • pleased to know this riya and thankyou 🙂 for your positive words.

  35. I tried this recipe on this weekend – very easy to follow and everyone loved it.

    • thankyou sarika 🙂

  36. lovly dish for the lababdar paneer. thanks god bless you mam.

    • thankyou so much prahallad god bless you too 🙂

  37. Hi dassana..
    Tried this recipe today…nd it was great:)
    Thanku so much:)
    Wenever i hv to make any veg dish first thing i do is go to ur website:)
    Great job.keep it up.
    God bless u:)

    • you are welcome pooja thankyou for trying the paneer lababdar recipe and god bless you too.

  38. I made it today, everyone likes it in my family.
    Thanks for sharing the recipe ?

    • welcome and thankyou virendra 🙂

  39. Hats off to u ma’am i felt like i was at a hotel and havin this delicious panner…ur measurements are accurate and i love how u give us step by step instructions Thnx a lot…?

    • we are pleased to know this riya thankyou so much for your kind words 🙂 and you are always welcome.

  40. Lovely recipe Dassana! Can i use roasted cumin powder instead of cumin powder?

    • yes aashi. you can use roasted cumin powder. but add at the last.

  41. You did a really good job.Its amazing.Thank you very much .All recipes are very good.

    • welcome phaneendra and thankyou for your positive words.

  42. Wonderfull recipe
    Very well explained
    Thank u so much

    • thankyou so muc neha 🙂

  43. It was so delicious…i still can’t believe I made it…thank u for this wonderful recipe…:-)

    • welcome deepika. glad to know this.

  44. This was the second recipe I tried from this site and it was the best…awesome taste..I have stopped going to restra….after visiting your site. Thanks.

    • welcome surbhi. nice to know this.

  45. It has been great exprience to make it. All members of family love it…Thank u very much…

    • welcome janki

  46. made the paneer lababdar this evening ! Nice …very nice !

    • thank you vidya.

  47. Beautiful curry.Easy and tasty.

    • thanks chaitanya

  48. Aj maine ye recipe try ki. Sach much awesome sabzi bani. Thank you dasana apki di hui dal fry tadka bhi banaya tha aur guest aye the unhe khilaya tha. Aapki wajah se muje bahut tarif mili thanks you once again

    • welcome bhavna. glad to know this.

  49. Made this yesterday. Used a couple of candle nuts (didn’t have cashews) and skipped the butter. Yummy! Thank you.

    • welcome sari. good to know this.

  50. how wonderful is this

  51. it was awesome

    • thanks nupur

  52. Lovely recipe Dassana! 🙂 the gravy has a wonderfully unusual taste. Really liked it. Thank you! 🙂

    • welcome sneha. glad to know this.

  53. thank u so much..the steps n methd r easy tht r vry hlpful for such persns also who dnt no cooking…jst bcz that recep m able to cook tasty lababdar paneer for my mother on mothers day…thnk u so much for ur recepie..

    • welcome aarti. thanks for sharing positive feedback on recipe.

  54. Thanks for the response. Another query:why ading lowfat cream in the last step. Why not full fat cream??

    • welcome teena. you can add full fat cream. i don’t get full fat cream where i live.

  55. I really love all ur dishes. Ur recipes r an inspiration for the novice to cook n learn . One query is that i give very lil quantity of almost all the gravy to my lil 1 who is 19 mths old irrespective of the masalas in it. Havent used kasuri methi yet. So wanted to ask is tht masala very strong not to be consumed by my toddler or lil bit does no harm. If its not gud for her then will skip adding kasuri methi.

    • kasuri methi is dried methi leaves. it just gives a good aroma to the dish. also has a faint bitter taste which almost goes unnoticed in the gravy as we add a less amount. but children have a sensitive palate, especially toddlers. so i would suggest not adding kasuri methi. also fenugreek is heaty. so better avoid. when you lil one grows older, you can introduce her to small amounts of fresh methi like in rotis or parathas or theplas. small quantities do no harm, but avoid giving too much.

  56. Hey Dassana, tried your recipe it came out super…awsome..my family really enjoyed it…thanks so much for your efforts and sharing the secret with us…looking forward for more such recipes…

    • welcome rupali. nice to know this. thanks for sharing your sweet feedback.

  57. The dish has turned out awesome! Your recipes are something that I always look for! VegrecipesofIndia is the 1st & by default site for me for all my dishes as I’m a vegetarian. Thank you!

    • welcome sravanthi. glad to know this. thanks for sharing your positive feedback.

  58. I hate cooked onions. Can I replace onions with something or can I skip onions altogether?

    • skip them altogether.

  59. Is the kasuri methi absolutely essential? Dont know where to get it

    • kasuri methi gives a good aroma. you should be able to get them at a indian grocery store if living outside india. add a pinch of methi powder instead of kasuri methi.

  60. Hi Dassana, thanks for your recipes – they all look fantastic and I am trying a few this week. In this recipe, it calls for cream , but that looks like very thick cream…25-35% would be whipping cream for me but it is much more liquid than what you are using there. Can you suggest what I should be using?

    thanks!!

    • thanks seth. i have used an indian brand of cream called amul fresh cream. it is 25% low fat cream. you can add 25% or even add 50%. even heavy cream can be added.

  61. This is a wonderful, delicious recipe, thank you for sharing on here. I was looking at doing something different with Paneer, came across your recipe online.
    The only differences I made to the recipe was using coconut milk,as I did not have cream and not adding cloves for the same reason.
    This recipe is incredibly tasty, delicious and nutritious.

    • welcome lily. nice to know this. thanks for sharing your variation and positive feedback.

  62. hi… I tried it… Its wow… Absolutely wow… Thank u for sharing it. God bless

    • welcome aarti. thanks for sharing your positive feedback and for your prayers.

  63. Hi Dasana! Today I tried your Paneer Lababdar recipe and I am very pleased to say that it really was amazing and restaurant like dish. Only modification I made to your recipe is that I totally skipped last part of adding cream. Also, I used diced babycorns alongwith paneer and I had babycorns & paneer marinated for 1 hour in ginger-garlic-green chillies-curd-salt mixture. The end result was amazing & delicious dish.

    • thanks bhagyashri for sharing positive feedback and your variation. glad to know this.

  64. Thanks, Dassana; this was lovely! I used lactosefree cream cheese instead of cream and skipped the butter. This recipe turned out great! My husband loved it, too.

    • welcome sari. glad to know this.

  65. Really great recipe…Turned out really well and the instructions are really simple and easy to follow. Thanks dassana Amit.

    • welcome ash. glad to know this.

  66. Wow … Another fab recipe of paneer .. U hv encouraged me to cook with ur simple yet yummy dishes
    Thanks again Amit
    Vini

    • welcome vini. thanks for sharing positive feedback.

  67. really yummiee….. njoyd a lot wid mah family

    • thanks chandrawati

  68. Thanks a Ton. I’m very new to the cooking world, but this recipe was so simple to make and great to taste. My husband loved it and he kept asking for more 🙂

    • welcome mohana. good to know this. thanks for sharing positive feedback.

  69. This is a superb bang on recipe!! Keep up the good work Dassana 🙂

    • thanks deep

  70. Hai dassanna lababdar recipe so superb my family enjoyed it very well thank u.

    • welcome lakshmi. glad to know this.

  71. Tried this today and it was yummilicious! I’d like to point out that there is a small confusion. In the recipe ( Not the step by step ones), in the ingredients section, Chopped onions are mentioned in the tomato cashew paste but not in the other ingredients. However in the description , chopped onions are not mentioned in the tomato cashew paste. You may want to correct it. Thanks again for the recipe

    • thanks shwetha for sharing this positive feedback and also pointing this out. the onions are in the other ingredient section and i have updated it. thanks to you once again. i appreciate your gesture.

  72. Dassana,

    Cheers to you for posting such a wonderfully written and illustrated dish. Just finished making it and it came out beautifully. Will definitely make again. I could not find cardamom pods in my area, but substituted ground cardamom that I had on hand instead. It worked very well.

    Thank you for helping me learn how to cook my favorite cuisine.,

    Elissa

    • welcome elissa. glad to know this. thanks for sharing your positive review.

  73. Thanks for such a tasty recipe. Tried it yesterday for my holi lunch menu, it turned out like a restaurant made dish. Everyone loved it. Thanks

    • welcome sapna. glad to know this.

  74. The recipee has come out excellent. Thumbs up. This is very tasty and my wife was praising for days now. On the whole your recipees are excellent.

    • welcome samir. glad to know this.

  75. Hi
    I tried this recipe step by step like you said but, I added coconut milk. It was an instant hit with my son who is usually so fussy to eating..Thanks for posting such easy and wonderful recipes. Easily available spices and easy method..Loved this

    Pooja

    • thanks for sharing your feedback pooja. coconut milk works well in this recipe. thanks for sharing.

  76. Again a well explained presentation. I would like to ask, often I add masale (i.e. mirch, dhania, jeera) after onion and before tomato, so that they can get roast properly.
    Here , in this recipe , u have added the paste of tomato and cashew first and later on all spices.
    which is more correct. Kindly enlighten me.

    • both ways are right. i add them later as i take pics when making the recipe. if i add before the tomato paste than there is every possibility that the spices will get burnt. hence i add later just to avoid the burning of spices.

  77. Hi, I made this meal this evening and it was a big hit with all of us! Easy to follow, quick to make and delicious. The only difference I made was to blend the sautéed onions with the tomato mix as my daughter (age 7) is not keen on onion. She’ll eat it if it’s been blended in the sauce but not if she can see it. I also used coconut milk as I didn’t have cream to hand. My daughter said it was the best curry ever!

    • thanks esther for this feedback and sharing your experience. onions can be easily ground with the tomatoes. what you did was right. coconut milk or cream can be substituted in the gravy for cream.

  78. Will be trying the PANEER LABABDAR for the first time…….

  79. My first recipe from the site…

    Easy and yummy… Thumbs up…!! 🙂

    • thanks alpika

  80. Hey thxz for ur gr8 recipes.,,luv Dem all..want to knw if u can make non veg dishes too..wud b realli glad,,thxx n kp sharing ur lovely recipe;)

    • welcome jami. thanks for your positive feedback. we don’t post non-veg recipes as we cook only vegetarian food at home.

  81. Mann kehta hai baar baar
    Ki yeh paneer lababdar
    Hai Bahut shaandaar

    Bad poetry aside, a full 5 stars once again, I would have given 10, if I could!

    Regards,
    Nivedita

    • thanks nivedita. thats a very cute poem. thanks again for your 5 star rating.

  82. Wah wah, paneer lababdar hai bahut shaandaar!

  83. I prepared this dish yesterday. It turned out too good. My husband & son relished it. Thank you so much for posting it.

    • welcome sarita. thanks for sharing your experience.

  84. Hi,

    Words are too less to compliment your recipes, YOU have made me a better cook, trust me in few days time! Whenever I get time ,I tend to follow your recipes and try them out whenever possible..it never disappoints me. I keep looking for your recipes..so that I can try some or the other dish everyday. Just a request..if you can also come up with few quicky light recipes as well, will be really helpful. Today I am going to try paneer lababdar, am sure its gonna turn out great again.

    Thank You.

    • welcome binu. loved reading your encouraging comment. glad to know that you are becoming a better cook. i will keep in mind and try to put more quick recipes.

  85. I followed the recipe and it turned out amazing!! Had such a nice dish after such a long time. Thank you for the detailed recipe 🙂 and thanks to my wife for suggesting this link

    • welcome pavan. glad to know this. thanks for sharing your positive review.

  86. Pictures are so good!! My eyes are very happy. I know from ur previous recipes that soon my belly will be too. Do you have authentic brinjal gothsu aka gojju powder recipe? I have looked high and low, bought samaithu Paar series but couldn’t see it. Many thanks for any time you will spare for this

    • welcome laxmi. thanks for your sweet comment. i am afraid, i don’t have brinjal gothsu recipe.

  87. Hi
    I tried this Paneer Lababdaar recipe last week and it was really very delicious.
    Thanks for your recipes
    All the best!

    • welcome deepshikha. thanks for sharing positive feedback.

  88. loved this. thank you.

    • welcome jasmin

  89. Oh My God!

    I am a student in London and I absolutely love your recipes. They are quick, easy and simply delicious! Takes me back home!

    And this is one of your best one’s, despite unavailability of few ingredients!

    Thank you very much on behalf of all Indian students like us living abroad, your recipes bring us closer to home! 🙂

    Cheers!

    • welcome saumya. thanks for your sweet and encouraging message. happy cooking.

  90. Awesome. ..Thank you for the recipe

    • welcome ankita

  91. Thanks for the recipes can coconut milk be used instead of cream?

    • welcome maria. yes you can use coconut milk or coconut cream also. the gravy will have a coconut taste but will taste good.

  92. Tried this today and as always – turned out confusing me which one is the best dish amongst your recipes :). Very simple to make, tastes great despite skipping one or two ingredients due to unavailability which I think is another key feature in your recipes. Lovely texture and really catches the eye with the way it appears. All your dishes not only please the taste buds but also is a visual treat simply because of how colourful they turn out ! ! !

    • thanks hemanth once again for your positive review. i agree that food should be presented well. because we eat food with eyes first. aroma is also important because that is also an another way of eating food. glad to read your feedback.

  93. Hi Dassana,
    Restaurant style paneer dishes have always been my favourite since my childhood. I was always keen on making the gravy of the dish in the same manner as done in the restaurants… but was never able to reach the same level. So I started trying by reading the receipes . But I found your blog while surfing the net . Then I followed the stepwise method given by you both for Paneer lababdar and Shahi Paneer. My husband for the first time complemented me by saying better than a restaurant .

    • thanks anu for this positive feedback on paneer recipes. glad to know that both of you liked the dish. happy cooking.

  94. Is the 1/4 cup cream , sour cream or heavy milk? Thanks for the recipe

    • welcome lily. its a low fat fresh cream.

  95. Made it yesterday. An excellent recipe. Awesome taste. Everyone loved it. It took less than 45 min.

  96. Hi Dasanna,

    Tried this recipe today. It was finger licking good. So easy to make yet tastes so delicious.
    I was so hungry and angry before I started cooking this, and after eating it I’m so happy and content.
    Thanks for sharing.

    • welcome mahesh. glad to know this.

  97. This recipe is excellent! My kids and husband absolutely loved this!

    • thanks shilpa for sharing positive review.

  98. Your way to give recipe step by step is really very helpful. Thanks.

    • welcome jyotsna. thanks for sharing positive feedback.

  99. Though its my first comment, I follow your blog since a long time and purely enjoy reading it and then recreating it. Your way of narrating recipes and those step by step pics make it really easier to follow…glad to find this paneet lababdar recipe as I have tasted it at a restaurant and liked it. ..will try it soon

    • thanks astha. this is a very good recipe. i am sure you will like it. do try.

Comments are closed.