paneer lababdar recipe, restaurant style paneer lababdar recipe

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paneer lababdar recipe

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

4.58 from 78 votes
total time:
60minutes

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 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

4.58 from 78 votes
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hr
paneer lababdar is a popular paneer gravy dish and can be found on the menu of many restaurants.
paneer lababdar recipe
Course:main course
Cuisine:north indian,punjabi
Servings:4
Calories:316kcal

INGREDIENTS FOR paneer lababdar recipe

(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 paneer lababdar recipe

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

making paneer lababdar

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


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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199 comments/reviews

  1. Tried this recipe. It came out really tasty just like the ones we have in restaurants. My family loved it. Tried many recipes from Veg Recipes of India. They all turn out to be very good. Keep up the good work.

  2. This paneer lababdar recipe proved to be a hit with my family. My family thinks that i am a good cook but they don’t know all i do is follow the recipe. Thanks for sharing.

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