The Paneer Lababdar Recipe is a popular North Indian delight cherished for its rich, creamy texture and mildly spiced, tomato-based gravy. This recipe brings the authentic restaurant-style flavors of a beloved curry right into your kitchen, with tender paneer cubes and a blend of aromatic spices that elevate the taste experience. Ideal for both special occasions and casual dinners, this Paneer Lababdar Recipe pairs perfectly with naan, roti, or rice, offering a versatile and satisfying meal for vegetarians and non-vegetarians alike.
Why is it called Paneer Lababdar?
The name “Lababdar” is derived from the Persian word Labab, which means strong desire or craving, symbolizing the irresistibility of the dish. Paneer Lababdar’s origins trace back to Mughlai cuisine, where dishes were often made with rich ingredients like cream, butter, and spices to satisfy royal palates. Over time, it has become a popular choice in North Indian cuisine, offering a luxurious twist on traditional paneer dishes.
How should Paneer Lababdar Taste?
Paneer Lababdar has a luxuriously rich and creamy texture with layers of flavor from tomatoes, cashew paste, and spices. The sauce has a mildly spiced, slightly sweet profile that complements the soft, milky paneer chunks. The curry is buttery, with a hint of tang from tomatoes and aromatic spices, creating a harmonious taste that’s both comforting and indulgent.
How to Make Paneer Lababdar Super Yummy?
- Roast Spices: Lightly roast spices like cumin and coriander to enhance their aroma before grinding.
- Use Fresh Cream: Adding fresh cream in the end will give a luxurious finish.
- Grate Some Paneer into the Gravy: This trick enhances the thickness and creaminess of the gravy.
- Cashew Paste for Creaminess: Blend cashews into a paste for a naturally creamy base, reducing the need for excessive cream or butter.
- Balance the Sweetness: Adding a hint of sugar helps balance the tanginess of tomatoes and spices, bringing out a delicious depth of flavor.
Paneer Lababdar Recipe
Equipment
- Heavy-bottomed pan or skillet
- Blender or food processor
- Mixing bowls
- Spatula
Ingredients
- 200 grams paneer, cubed
- 1 tablespoon butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 10 cashews, soaked and blended into a paste
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1 teaspoon sugar
- 1/2 cup fresh cream
- Fresh coriander leaves, for garnish
Instructions
- Heat oil and butter in a pan over medium heat. Add cumin seeds and let them splutter.
- Add onions and sauté until golden brown.
- Mix in ginger-garlic paste and cook until the raw smell disappears.
- Add tomato puree and cook until the oil starts to separate from the mixture.
- Stir in cashew paste, spices, and sugar, cooking for 2-3 minutes until the gravy thickens.
- Add paneer cubes and mix well to coat them in the sauce.
- Pour in fresh cream and let it simmer for a couple of minutes.
- Garnish with coriander leaves and serve hot with naan, roti, or rice.
Notes
- For a vegan version, substitute paneer with tofu and cream with coconut milk.
- Adjust the level of spices to taste; reduce red chili powder if you prefer a milder taste.
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Conclusion
Paneer Lababdar is an indulgent, restaurant-style recipe that’s surprisingly simple to make at home. With the perfect balance of spices, creamy texture, and satisfying flavors, it’s a must-try for anyone who loves Indian cuisine. This dish pairs beautifully with naan, roti, or rice, making it a versatile addition to your meal repertoire. Treat yourself to this delightful recipe that’s sure to impress family and friends alike!
