Paneer Lababdar Recipe
Paneer Lababdar is a beloved North Indian dish known for its rich, creamy texture and mildly spiced, tomato-based gravy. This flavorful curry, packed with tender paneer cubes and a medley of aromatic spices, is a favorite at Indian restaurants. Ideal for special occasions and everyday meals alike, this recipe brings restaurant-style taste right into your kitchen. It’s perfect with naan, roti, or rice, making it a versatile and satisfying choice for vegetarians and non-vegetarians alike.
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.
