Paneer Lababdar

Paneer Lababdar stands out among the popular Paneer-based gravies frequently featured on restaurant menus. This exquisite dish involves cooking paneer cubes in a flavorful blend of spicy onion-tomato and fresh cream gravy, resulting in a truly delicious experience. The richness and creaminess of this gravy elevate its taste, making it a delightful choice, albeit slightly less renowned than classics like Paneer Butter Masala. Nevertheless, it remains a beloved favorite among Paneer enthusiasts, especially as a surprise addition to party menus, delighting guests and friends alike.

For those preferring an onion-free version, this Paneer Lababdar can be crafted solely with tomatoes. To enhance the gravy's thickness, one can increase the use of cashews or opt to soak poppy seeds in hot water, grind them, and incorporate them into the dish. Any vegetable gravy coupled with Paneer never fails to impress, especially among children. Most Paneer gravies boast a rich, creamy texture with a subtle sweetness, derived from the addition of nut paste and cream. In this recipe, as with many others, cashew paste contributes to the richness, though alternatives like almond or melon paste can also be used.

Serving Paneer Lababdar alongside hot Roti/Naan proves to be an excellent choice. Alternatively, it pairs wonderfully with plain Jeera rice or fragrant saffron rice, offering a delectable and creamy Paneer delight for a wholesome meal.

Tips to make Restaurant style Paneer Lababdar Recipe

1. Soaking Paneer: Soak paneer cubes in hot water to keep them soft and succulent before adding them to the gravy. This helps maintain their texture during cooking.
2. Balancing Spices: Adjust spice levels according to your preference. Start with moderate amounts of chili powder and increase gradually to suit your taste.
3. Consistency Control: Control the consistency of the gravy by adjusting the water content. Add more or less water to achieve the desired thickness of the gravy.
4. Creaminess: Fresh cream adds richness to the dish. Add it towards the end to preserve its creamy texture and avoid curdling.
5. Variation in Nuts: Experiment with different nuts for the base gravy like cashews, almonds, or melon seeds for diverse flavors.

If you like this Paneer Lababdar , then you can also try other Gravy recipes

• Kadai Paneer Gravy – Kadai Paneer is one of the popular Paneer variety that is served in most of the Indian Restaurants and also in our kitchen. This Paneer Gravy is enhanced with freshly ground Kadai Masala along with the richness of colored Bell Peppers.
• Veg Makhanwala – Vegetable Makhanwala, is a rich and tasty vegetarian gravy. A perfect side dish for Indian Breads like Roti/ Chapati / Naan etc. Vegetable rich gravy with the richness of cream makes this a mouth-watering dish.
• Methi Paneer – Methi Paneer, a gravy made with fresh Methi leaves cooked with creamy onion-tomato gravy along with Indian spices.

Recipe card to make Paneer Lababdar

Pin Recipe

Paneer Lababdar

Course: Side Dish, Veg Gravies

Cuisine: North Indian

Equipments Needed

• Mixer Grinder
• Heavy Bottomed Pan

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 people

Calories: 389kcal

Author: Sowmya Venkatachalam

Paneer cubes simmered in a spicy blend of onion-tomato and fresh cream create the delectable Paneer Lababdar. This rich and creamy gravy is a cherished delight found in many renowned restaurant menus, owing to its irresistibly delicious flavors.

Print Recipe

Ingredients

For Masala

• ▢ 2 teaspoon Ghee
• ▢ 1 teaspoon Cumin Seeds
• ▢ 1 nos Onion finely chopped
• ▢ 1 nos Tomato finely chopped
• ▢ 1½ teaspoon Salt adjust to taste
• ▢ ¼ teaspoon Turmeric Powder
• ▢ 1 teaspoon Red Chili Powder
• ▢ 1 teaspoon Coriander Powder
• ▢ 1 teaspoon Ginger Garlic Paste
• ▢ ½ cup Hot Water
• ▢ 1 nos Green Capsicum finely chopped
• ▢ 1 teaspoon Garam Masala
• ▢ 1 tablespoon Kasoori Methi
• ▢ 2 teaspoon Fresh Cream

For Paneer Marination

• ▢ 400 grams Paneer cubed
• ▢ ¼ teaspoon Turmeric Powder
• ▢ ½ teaspoon Red Chili Powder
• ▢ ½ teaspoon Coriander Powder
• ▢ ½ teaspoon Salt adjust to taste
• ▢ 2 tablespoon Cooking Oil

For Base Gravy

• ▢ 2 tablespoon Cooking Oil
• ▢ 1 no Bay Leaf
• ▢ 1 inch Cinnamon
• ▢ 2 nos Cardamom
• ▢ 3 nos Cloves
• ▢ 1 inch Ginger
• ▢ 5 nos Garlic Cloves
• ▢ 3 nos Red Chili
• ▢ 2 nos Green Chili
• ▢ 2 nos Onion Roughly chopped
• ▢ 2 nos Tomato Roughly chopped
• ▢ 10 nos Cashew
• ▢ 2 tablespoon Melon Seeds
• ▢ 2 tablespoon Coriander Leaves
• ▢ ¼ teaspoon Turmeric Powder
• ▢ 1 teaspoon Red Chili Powder
• ▢ 1 teaspoon Coriander Powder
• ▢ ½ cup Hot Water
• ▢ 1 teaspoon Salt adjust to taste

Instructions 

• ▢
  Soaking paneer in hot water helps to soften it, making it more succulent and tender. Once soaked, set the paneer aside, allowing it to absorb the water and attain a smoother texture before using it in the dish.
  

Making Base Gravy

• ▢
  Heat 2 tablespoon Cooking Oil on a tawa or skillet. Once the oil is hot, add 1 no Bay Leaf, 1 inch Cinnamon, 2 nos Cardamom, 3 nos Cloves, 2 nos Green Chili, 3 nos Red Chili, 1 inch Ginger and 5 nos Garlic Cloves. Sauté these aromatic ingredients together to release their flavors, creating a fragrant base for your dish.
  
• ▢
  After sautéing the spices and aromatics, add finely chopped 2 nos Onion to the mixture. Stir and cook until the onions turn translucent, indicating that they've softened and their rawness has diminished, enhancing the overall flavor profile of the dish.
  
• ▢
  Incorporate the chopped 2 nos Tomato along with 10 nos Cashew and 2 tablespoon Melon Seeds into the sautéed mixture. Stir everything thoroughly to ensure the ingredients combine well, allowing them to cook together and form the base for the flavorful gravy.
  
• ▢
  Introduce the chopped 2 tablespoon Coriander Leaves, ¼ teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, and 1 teaspoon Coriander Powder to the mixture. Give it a good mix, ensuring that the spices are evenly distributed, infusing the dish with vibrant color and aromatic flavors.
  
• ▢
  Absolutely! Pour in ½ cup Hot Water into the mixture. This helps the ingredients meld together and allows the flavors to develop fully. Additionally, add the required amount of 1 teaspoon Salt to season the dish, enhancing its taste as it simmers to perfection. Let it cook until the mixture achieves a cohesive and well-cooked consistency. Switch off the flame!.
  
• ▢
  Once the mixture has cooled down completely, transfer it to a mixer or blender. Grind it into a fine paste, ensuring a smooth texture. This blended mixture forms the flavorful and aromatic base gravy for your dish, ready to be used to elevate the Paneer Lababdar.
  

Cooking Paneer

• ▢
  Cut the 400 grams Paneer into evenly sized cubes to maintain uniformity in the dish. This ensures that each piece absorbs the flavors of the gravy evenly, enhancing the overall taste of the Paneer Lababdar.
  
• ▢
  Gently sprinkle ¼ teaspoon Turmeric Powder, ½ teaspoon Red Chili Powder, ½ teaspoon Coriander Powder, and ½ teaspoon Salt over the paneer cubes. Carefully toss or gently mix the spices with the paneer, ensuring an even coating without breaking or damaging the paneer cubes. This step ensures that the paneer absorbs the flavors without losing its shape or texture.
  
• ▢
  Heat a pan with 2 tablespoon Cooking Oil over medium heat. Once the oil is sufficiently hot, carefully add the spiced paneer cubes to the pan. Pan-fry them until they attain a golden brown color on all sides, ensuring they are evenly cooked and have a delightful crispness without being overcooked. Take the cooked paneer cubes aside.
  

Final Cooking

• ▢
  Heat the pan and add 2 teaspoon Ghee. Once the ghee is hot and starts sizzling, add 1 teaspoon Cumin Seeds to the pan. Let them crackle, releasing their aromatic flavors into the ghee.
  
• ▢
  Add finely chopped 1 nos Onion to the pan. Sauté them until they turn translucent, indicating that they have softened and are ready to absorb the flavors of the spices and other ingredients added later in the cooking process.
  
• ▢
  Introduce the chopped 1 nos Tomato to the sautéed onions. Then, add Salt, ¼ teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, 1 teaspoon Coriander Powder, 1 teaspoon Ginger Garlic Paste to the mixture. Stir everything thoroughly to combine the ingredients well. Add ½ cup Hot Water and allow this flavorful mixture to cook, letting the tomatoes soften and meld with the spices, creating a fragrant base for the Paneer Lababdar.
  
• ▢
  Add the chopped 1 nos Green Capsicum to the mixture and stir it in. Sauce the capsicum for couple of mins.
  
• ▢
  Then, incorporate the previously prepared ground base gravy into the pan and mix everything thoroughly. Adjust the consistency of the gravy by adding water as needed, ensuring it reaches your desired thickness or consistency for the Paneer Lababdar. Stir well to combine all the flavors evenly. Add Salt if required.
  
• ▢
  Once the gravy reaches a gentle boil, add the cooked paneer cubes to the mixture. Gently fold them into the simmering gravy, ensuring they are well-coated and infused with the flavors of the rich, aromatic gravy. Be gentle to prevent breaking the paneer cubes while mixing.
  
• ▢
  Sprinkle 1 teaspoon Garam Masala and crushed 1 tablespoon Kasoori Methi (dried fenugreek leaves) into the Paneer Lababdar. Mix everything thoroughly, allowing the flavors of the spices to infuse into the dish. Once incorporated, switch off the flame, ensuring the Paneer Lababdar is well-seasoned and ready to be served with its aromatic and flavorful profile intact.
  
• ▢
  Adding 2 teaspoon Fresh Cream to the gravy enriches its texture and taste. Mix it gently into the Paneer Lababdar, allowing the creaminess to enhance the overall dish. Your lip-smacking Paneer Lababdar is now ready to be served, boasting a delightful blend of flavors and aromas! Enjoy every savory bite of this delightful dish.
  

Video

Nutritional Info

Nutrition Facts

Paneer Lababdar

Amount Per Serving (1 cup)

Calories 389 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 11g69%

Polyunsaturated Fat 5g

Monounsaturated Fat 4g

Cholesterol 50mg17%

Sodium 906mg39%

Potassium 795mg23%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 20g22%

Protein 11g22%

Vitamin A 700IU14%

Vitamin C 43.7mg53%

Calcium 690mg69%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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Method:

• Soaking paneer in hot water helps to soften it, making it more succulent and tender. Once soaked, set the paneer aside, allowing it to absorb the water and attain a smoother texture before using it in the dish.

MAKING BASE GRAVY

• Heat 2 tablespoon Cooking Oilon a tawa or skillet. Once the oil is hot, add 1 no Bay Leaf, 1 inch Cinnamon, 2 nos Cardamom, 3 nos Cloves, 2 nos Green Chili, 3 nos Red Chili, 1 inch Ginger and 5 nos Garlic Cloves. Sauté these aromatic ingredients together to release their flavors, creating a fragrant base for your dish.

• After sautéing the spices and aromatics, add finely chopped 2 nos Onionto the mixture. Stir and cook until the onions turn translucent, indicating that they've softened and their rawness has diminished, enhancing the overall flavor profile of the dish.

• Incorporate the chopped 2 nos Tomatoalong with 10 nos Cashew and 2 tablespoon Melon Seeds into the sautéed mixture. Stir everything thoroughly to ensure the ingredients combine well, allowing them to cook together and form the base for the flavorful gravy.

• Introduce the chopped 2 tablespoon Coriander Leaves, ¼ teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, and 1 teaspoon Coriander Powderto the mixture. Give it a good mix, ensuring that the spices are evenly distributed, infusing the dish with vibrant color and aromatic flavors.

• Absolutely! Pour in ½ cup Hot Waterinto the mixture. This helps the ingredients meld together and allows the flavors to develop fully. Additionally, add the required amount of 1 teaspoon Salt to season the dish, enhancing its taste as it simmers to perfection. Let it cook until the mixture achieves a cohesive and well-cooked consistency. Switch off the flame!.

• Once the mixture has cooled down completely, transfer it to a mixer or blender. Grind it into a fine paste, ensuring a smooth texture. This blended mixture forms the flavorful and aromatic base gravy for your dish, ready to be used to elevate the Paneer Lababdar.

COOKING PANEER

• Cut the 400 grams Paneerinto evenly sized cubes to maintain uniformity in the dish. This ensures that each piece absorbs the flavors of the gravy evenly, enhancing the overall taste of the Paneer Lababdar.

• Gently sprinkle ¼ teaspoon Turmeric Powder, ½ teaspoon Red Chili Powder, ½ teaspoon Coriander Powder, and ½ teaspoon Saltover the paneer cubes. Carefully toss or gently mix the spices with the paneer, ensuring an even coating without breaking or damaging the paneer cubes. This step ensures that the paneer absorbs the flavors without losing its shape or texture.

• Heat a pan with 2 tablespoon Cooking Oilover medium heat. Once the oil is sufficiently hot, carefully add the spiced paneer cubes to the pan. Pan-fry them until they attain a golden brown color on all sides, ensuring they are evenly cooked and have a delightful crispness without being overcooked. Take the cooked paneer cubes aside.

FINAL COOKING

• Heat the pan and add 2 teaspoon Ghee. Once the ghee is hot and starts sizzling, add 1 teaspoon Cumin Seedsto the pan. Let them crackle, releasing their aromatic flavors into the ghee.

• Add finely chopped 1 nos Onionto the pan. Sauté them until they turn translucent, indicating that they have softened and are ready to absorb the flavors of the spices and other ingredients added later in the cooking process.

• Introduce the chopped 1 nos Tomatoto the sautéed onions. Then, add Salt,  ¼ teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, 1 teaspoon Coriander Powder, 1 teaspoon Ginger Garlic Paste to the mixture. Stir everything thoroughly to combine the ingredients well. Add ½ cup Hot Water and allow this flavorful mixture to cook, letting the tomatoes soften and meld with the spices, creating a fragrant base for the Paneer Lababdar.

• Add the chopped 1 nos Green Capsicumto the mixture and stir it in. Sauce the capsicum for couple of mins.

• Then, incorporate the previously prepared ground base gravy into the pan and mix everything thoroughly. Adjust the consistency of the gravy by adding water as needed, ensuring it reaches your desired thickness or consistency for the Paneer Lababdar. Stir well to combine all the flavors evenly. Add Salt if required.

• Once the gravy reaches a gentle boil, add the cooked paneer cubes to the mixture. Gently fold them into the simmering gravy, ensuring they are well-coated and infused with the flavors of the rich, aromatic gravy. Be gentle to prevent breaking the paneer cubes while mixing.

• Sprinkle 1 teaspoon Garam Masalaand crushed 1 tablespoon Kasoori Methi (dried fenugreek leaves) into the Paneer Lababdar. Mix everything thoroughly, allowing the flavors of the spices to infuse into the dish. Once incorporated, switch off the flame, ensuring the Paneer Lababdar is well-seasoned and ready to be served with its aromatic and flavorful profile intact.

• Adding 2 teaspoon Fresh Creamto the gravy enriches its texture and taste. Mix it gently into the Paneer Lababdar, allowing the creaminess to enhance the overall dish. Your lip-smacking Paneer Lababdar is now ready to be served, boasting a delightful blend of flavors and aromas! Enjoy every savory bite of this delightful dish.

Paneer Lababdar