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Paneer Lababdar

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Ria Pai (@riapai009)
IndianLunchDinnerMain CourseVegetarianNut-FreeProtein-RichEgglessGrain-FreeProtein-packedVegan Option

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.

Paneer Lababdar recipe
Prep Time
15min
Cook Time
30min
Total Time
45min

Ingredients

4 Servings
(1 serving = 1 portion)

For Paneer Lababdar Gravy Base

  • oil
    oil
    1/2tbsp
  • cumin seeds
    cumin seeds
    1tsp
  • green cardamom
    green cardamom
    1
  • cloves
    cloves
    2
  • black pepper corns
    black pepper corns
    6
  • kashmiri dry chilli
    kashmiri dry chilli
    2
  • diced onion
    diced onion
    1
  • cashew nuts
    cashew nuts
    10
  • diced tomatoes
    diced tomatoes
    2
  • water (if required)
    water (if required)
    1tbsp

For Paneer Preparation

  • oil
    oil
    1/2tbsp
  • diced paneer
    diced paneer
    200g
  • turmeric powder
    turmeric powder
    1pinch
  • red chilli powder
    red chilli powder
    1pinch
  • salt
    salt
    1pinch

For Final Gravy

  • butter
    butter
    1tbsp
  • finely chopped onion
    finely chopped onion
    1
  • ginger garlic paste
    ginger garlic paste
    1tsp
  • finely chopped capsicum
    finely chopped capsicum
    1
  • finely chopped tomato
    finely chopped tomato
    1
  • turmeric powder
    turmeric powder
    1tsp
  • red chilli powder
    red chilli powder
    1tsp
  • kitchen king masala
    kitchen king masala
    1tsp
  • sugar
    sugar
    1pinch
  • kasoori methi
    kasoori methi
    1pinch
  • finely chopped coriander leaves
    finely chopped coriander leaves
    1tbsp
  • Salt to taste
    Salt to taste
  • cream
    cream
    1tbsp

How to make Paneer Lababdar

Prepare the Gravy Base

  1. 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 1.1: Heat oil in a pan and toss cumin seeds, green cardamom, cloves, black pepper corns, and kashmiri dry chilli for a minute
  2. Step 2

    Add diced onion and cashew nuts. Fry until the onion turns translucent.

    Step 1.1: Add diced onion and cashew nuts
    Step 1.2: Add diced onion and cashew nuts
  3. 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.

    Step 1.1: Add diced tomatoes and fry until they soften, which will take 2-3 minutes

Prepare the Paneer

  1. 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.

    Step 2.1: In the same pan, heat oil and add diced paneer
    Step 2.2: In the same pan, heat oil and add diced paneer

Cook the Final Gravy

  1. Step 1

    In the same pan, heat butter and sauté finely chopped onion and ginger garlic paste.

    Step 3.1: In the same pan, heat butter and sauté finely chopped onion and ginger garlic paste
  2. Step 2

    Add finely chopped capsicum and tomato. Sauté for 2-3 minutes.

    Step 3.1: Add finely chopped capsicum and tomato
    Step 3.2: Add finely chopped capsicum and tomato
  3. Step 3

    Add turmeric powder, red chilli powder, and kitchen king masala. Mix well.

    Step 3.1: Add turmeric powder, red chilli powder, and kitchen king masala
  4. Step 4

    Add the prepared paste and a pinch of sugar. Mix, cover, and cook until the oil separates.

    Step 3.1: Add the prepared paste and a pinch of sugar
    Step 3.2: Add the prepared paste and a pinch of sugar
  5. Step 5

    Add the sautéed paneer cubes, kasoori methi, and finely chopped coriander leaves. Mix well and cook for a minute.

    Step 3.1: Add the sautéed paneer cubes, kasoori methi, and finely chopped coriander leaves
  6. Step 6

    Finally add 1 tbsp cream . Paneer Lababdar is ready to eat.

    Step 3.1: Finally add 1 tbsp cream

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

  1. Always use soft, fresh paneer. If store-bought, soak cubes in warm water for 10–15 mins before adding.

  2. Use ripe red tomatoes for a naturally sweet-tangy flavor.

  3. Avoid browning onions too much; cook till translucent to keep the gravy sweet and balanced.

  4. The gravy should be medium-thick, not too watery or overly dry. Add hot water if needed.

FAQS

  1. 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.

  2. 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.

  3. Can I make this dish vegan?

    Yes, you can replace paneer with tofu and butter with vegan butter or oil to make it vegan.

  4. How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

  5. What can I serve with Paneer Lababdar?

    Paneer Lababdar pairs well with parathas, roti, naan, or pulav.

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Ria Pai

(@riapai009)

Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...

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