Paneer Lababdar is a rich and creamy North Indian dish that combines soft paneer cubes with a flavorful and aromatic gravy. This recipe is perfect for special occasions or a comforting meal at home. Serve it hot with parathas, roti, naan, or pulav for a delightful experience.
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Ingredients
For Paneer Lababdar Gravy Base
oil1/2tbsp
cumin seeds1tsp
green cardamom1
cloves2
black pepper corns6
kashmiri dry chilli2
diced onion1
cashew nuts10
diced tomatoes2
water (if required)1tbsp
For Paneer Preparation
- oil1/2tbsp
diced paneer200g
turmeric powder1pinch
red chilli powder1pinch
salt1pinch
For Final Gravy
butter1tbsp- finely chopped onion1
ginger garlic paste1tsp
finely chopped capsicum1- finely chopped tomato1
- turmeric powder1tsp
- red chilli powder1tsp
kitchen king masala1tsp
sugar1pinch
kasoori methi1pinch
finely chopped coriander leaves1tbsp- Salt to taste
cream1tbsp
Nutrition (per serving)
Calories
113.4kcal (5.67%)
Protein
3.8g (7.6%)
Carbs
2.2g (0.81%)
Sugars
0.3g (0.6%)
Healthy Fat
4.1g
Unhealthy Fat
5.1g
% Daily Value based on a 2000 calorie diet
How to make Paneer Lababdar
Prepare the Gravy Base
- Step 1
Heat oil in a pan and toss cumin seeds, green cardamom, cloves, black pepper corns, and kashmiri dry chilli for a minute.
- Step 2
Add diced onion and cashew nuts. Fry until the onion turns translucent.
- Step 3
Add diced tomatoes and fry until they soften, which will take 2-3 minutes. Cool down the fried ingredients and make a fine paste. Add water if required to grind the ingredients.
Prepare the Paneer
- Step 1
In the same pan, heat oil and add diced paneer. Season with turmeric powder, red chilli powder, and salt to taste. Toss for 2-3 minutes and keep it aside.
Cook the Final Gravy
- Step 1
In the same pan, heat butter and sauté finely chopped onion and ginger garlic paste.
- Step 2
Add finely chopped capsicum and tomato. Sauté for 2-3 minutes.
- Step 3
Add turmeric powder, red chilli powder, and kitchen king masala. Mix well.
- Step 4
Add the prepared paste and a pinch of sugar. Mix, cover, and cook until the oil separates.
- Step 5
Add the sautéed paneer cubes, kasoori methi, and finely chopped coriander leaves. Mix well and cook for a minute.
- Step 6
Finally add 1 tbsp cream . Paneer Lababdar is ready to eat.
Nutrition (per serving)
Nutrition (per serving)
Calories
113.4kcal (5.67%)
Protein
3.8g (7.6%)
Carbs
2.2g (0.81%)
Sugars
0.3g (0.6%)
Healthy Fat
4.1g
Unhealthy Fat
5.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Always use soft, fresh paneer. If store-bought, soak cubes in warm water for 10–15 mins before adding.
Use ripe red tomatoes for a naturally sweet-tangy flavor.
Avoid browning onions too much; cook till translucent to keep the gravy sweet and balanced.
The gravy should be medium-thick, not too watery or overly dry. Add hot water if needed.
FAQS
Can I use store-bought paneer for this recipe?
Yes, store-bought paneer works well. However, fresh homemade paneer will enhance the taste and texture.
What can I use instead of kitchen king masala?
You can substitute kitchen king masala with garam masala, though the flavor profile may slightly differ.
Can I make this dish vegan?
Yes, you can replace paneer with tofu and butter with vegan butter or oil to make it vegan.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
What can I serve with Paneer Lababdar?
Paneer Lababdar pairs well with parathas, roti, naan, or pulav.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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North Terrace, Adelaide, South Australia, 5000
Australia