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A luxurious Awadhi-style paneer curry where soft paneer cubes are simmered in a silky, aromatic gravy made from cashews, tomatoes, and fragrant spices. Finished with cream and a hint of kewra water for a truly royal dish.
For 4 servings
Prepare the Gravy Base
Cook the Curry
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A luxurious Awadhi-style paneer curry where soft paneer cubes are simmered in a silky, aromatic gravy made from cashews, tomatoes, and fragrant spices. Finished with cream and a hint of kewra water for a truly royal dish.
This awadhi recipe takes 50 minutes to prepare and yields 4 servings. At 501.82 calories per serving with 18.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Dish
Garnish and Serve
Replace paneer with firm tofu, ghee with a neutral oil or vegan butter, and fresh cream with cashew cream or full-fat coconut milk.
Add 1 tablespoon of melon seeds (magaz) along with the cashews when making the paste for an even richer and thicker gravy.
Add an extra green chili or a pinch of regular red chili powder along with the Kashmiri chili powder for more heat.
For a nut-free version, substitute the cashews with 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus), soaked and blended into a paste.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, building new tissues, and overall body function.
The significant amount of paneer and cream in this dish provides a good dose of calcium and phosphorus, minerals that are vital for maintaining strong bones and teeth.
Cashews contribute monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels when consumed as part of a balanced diet.
One serving of Awadhi Paneer Lababdar contains approximately 430-480 calories. This is an estimate and can vary based on the specific ingredients used, such as the fat content of the cream and paneer.
While delicious, this is a rich and indulgent dish due to the use of ghee, cream, and cashews. It is high in protein and calcium from paneer but also high in fat and calories. It's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.
Paneer Lababdar is typically richer and has a more complex flavor profile. Key differences include the use of grated paneer in the gravy for texture, a base that often includes onions, and the signature Awadhi aroma from kewra water. Paneer Butter Masala usually has a simpler, slightly sweeter tomato and butter-based gravy.
Yes, you can prepare the base gravy (up to the end of Step 2) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the gravy, add the paneer, and finish with cream and aromatics as per Step 3.
The key to a silky smooth gravy is twofold: using a powerful blender to create a very fine paste, and then meticulously straining the paste through a fine-mesh sieve to remove any fibrous bits from the tomatoes, onions, and spices.