Summary
Paneer Lababdar is a rich and creamy North Indian dish made with soft paneer cubes cooked in a flavorful tomato-based gravy. It is mildly spiced, aromatic, and perfect for special occasions or a comforting meal. This recipe is easy to follow and yields restaurant-style results.
Ingredients
- 2 large tomatoes, chopped
- 1 medium onion, chopped
- 1-2 green chilies, slit
- 1-inch piece of ginger, chopped
- 3-4 garlic cloves, chopped
- 10-12 cashews, soaked in warm water for 15 minutes
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- 1/4 cup fresh cream
- Salt to taste
- 1/2 cup water (adjust as needed)
- 200 gm paneer, cut into cubes
- 1 tablespoon butter or oil
- 1 tablespoon fresh cream
- 1 tablespoon chopped coriander leaves
Instructions
- Prepare the gravy base:
- In a blender, combine chopped tomatoes, onion, green chilies, ginger, garlic, and soaked cashews. Blend into a smooth paste.
- Cook the gravy:
- Heat oil or ghee in a pan. Add cumin seeds and bay leaf. Let them splutter.
- Pour the blended paste into the pan and cook on medium heat for 8-10 minutes, stirring occasionally, until the oil separates from the mixture.
- Add red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
- Add water and spices:
- Add 1/2 cup water to adjust the consistency of the gravy. Let it simmer for 5 minutes.
- Crush kasuri methi between your palms and add it to the gravy. Stir in garam masala.
- Prepare the paneer:
- In a separate pan, heat butter or oil and lightly fry the paneer cubes until golden. Alternatively, you can soak the paneer cubes in warm water for 10 minutes to keep them soft.
- Combine paneer and gravy:
- Add the fried or soaked paneer cubes to the gravy. Mix gently to coat the paneer with the gravy.
- Stir in fresh cream and simmer for 2-3 minutes.
- Garnish and serve:
- Transfer the Paneer Lababdar to a serving bowl. Drizzle with fresh cream and sprinkle chopped coriander leaves on top.
- Serve hot with naan, roti, or steamed rice.
Additional tips
- For a richer flavor, you can use butter instead of oil.
- Adjust the spice levels according to your preference by increasing or reducing the amount of green chilies and red chili powder.
- If the gravy is too thick, add a little more water to achieve the desired consistency.
- To make it vegan, substitute paneer with tofu and use coconut cream instead of dairy cream.
- Soaking the paneer in warm water before adding it to the gravy ensures it stays soft and doesn’t turn rubbery.
