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 76 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 76 votes
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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.
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 paneer lababdar recipe

preparing paste for paneer lababdar

  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

  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.

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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

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

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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197 comments/reviews

  1. Quite interesting and varied, Thnx…will try soon as I have some paneer to use but my 1st use will be with spinach….

  2. 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.

  3. 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.

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

    • thanks priyanka for the feedback on paneer lababdar recipe.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

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