Whether you’re celebrating a festival or hosting guests at home, paneer dishes are always a reliable crowd-pleaser. With its versatility and rich flavour, paneer can be used to prepare a variety of beloved
recipes. If you’re in the mood for a creamy and indulgent curry, Paneer Lababdar is an excellent choice.
This luxurious dish features soft paneer cubes in a rich, creamy tomato and onion-based gravy. Perfectly balanced spices and a touch of cream make it both flavourful and visually appealing.
Despite its rich taste, it’s surprisingly easy to prepare and pairs wonderfully with roti, naan, or rice. It’s a dish that’s sure to leave a lasting impression on family and guests alike.
Ingredients For Paneer Lababdar
For the Paneer and Gravy:
- Paneer cubes – 1 bowl
- Onion (finely chopped) – 1
- Fresh cream – 2 tbsp
- Grated paneer – 2 tbsp
- Bay leaf – 1
- Cinnamon stick – 1-inch piece
- Green chilli – 1
- Kasuri methi (dried fenugreek leaves) – 1 tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp
- Cumin powder – ½ tsp
- Garam masala – ¼ tsp
- Fresh coriander leaves – 2–3 tbsp
- Butter – 2 tsp
- Oil – 2 tsp
For the Tomato-Cashew Purée (Gravy Base):
- Tomatoes – 2 to 3
- Garlic cloves – 2
- Ginger – 1-inch piece
- Green cardamom – 2 pods
- Cashew nuts – 15 to 20
- Cloves – 4 to 5
- Water – 1 cup
- Salt – to taste
View this post on Instagram
Method To Prepare Paneer Lababdar
- Prepare the Paneer: Cut the paneer into cubes and set aside.
- Make the Gravy Base: In a saucepan, combine tomatoes, garlic, ginger, cardamom, cloves, cashews, and salt. Add 1 cup of water and cover. Simmer for about 10 minutes or until the tomatoes have softened. Allow to cool slightly, then blend into a smooth purée. Set aside.
- Prepare the Masala: In a large pan, heat the butter and oil. Once hot, add the bay leaf, cinnamon stick, green chilli, and kasuri methi. Sauté until aromatic.
- Cook the Onions: Add the finely chopped onions and sauté until golden brown.
- Add the Spices: Stir in turmeric, red chilli powder, cumin powder, and cook for a minute until the spices are well incorporated.
- Add the Gravy and Paneer: Pour in the prepared tomato-cashew purée and cook for a few minutes. Add the paneer cubes and fresh cream. Stir gently to coat the paneer in the sauce.
- Final Touches: Sprinkle in garam masala and garnish with freshly chopped coriander leaves.
- Serve: Serve hot with naan, roti, or jeera rice for a truly satisfying meal.
