Paneer Lababdar

Name: Paneer Lababdar
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 250 g paneer (cubed); 2 pcs onion (medium, roughly sliced); 3 pcs tomato (medium, roughly chopped); 10 pcs cashews (soaked in warm water for 10 minutes); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves, roughly chopped); 1 pcs green chili (slit); 1 tbsp butter; 1 tbsp oil; 1 pcs bay leaf; 0.5 tsp cumin seeds; 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (crushed); 2 tbsp cream; 2 tbsp coriander leaves (chopped); 0.5 tsp salt; 0.5 tsp sugar; 1 cup water (for gravy)

RATING

4.6/5(98)

TASTE SCORE

9/10

Paneer Lababdar is a rich North Indian curry with soft paneer cubes in a smooth onion-tomato gravy. Butter, cream, and warm spices give it a restaurant-style finish that pairs beautifully with naan or jeera rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

354 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Soak the cashews and prep the vegetables.
1.Soak the cashews in warm water for 10 minutes.
2.Slice the onions and chop the tomatoes, ginger, and garlic.
3.Cut the paneer into medium cubes and keep it aside.
saute · ~15 min
Cook the onion and tomato base.
1.Heat oil and half the butter in a pan over medium heat.
2.Add bay leaf and cumin seeds; cook until fragrant (20-30 seconds).
3.Add onion, ginger, garlic, and green chili. Cook until the onions soften and turn light golden (6-8 minutes).
4.Add tomato and cook until soft and pulpy (5-6 minutes).
TIPCook the tomatoes until they lose their raw smell; this gives the gravy a sweeter, deeper flavor.
mix · ~5 min
Blend the gravy base.
Cool the onion-tomato mixture slightly, then blend it with soaked cashews into a smooth puree. Add a small splash of water if needed for easy blending.
saute · ~8 min
Cook the puree with spices.
1.Heat the remaining butter in the same pan over low-medium heat.
2.Pour in the puree and cook for 2 minutes, stirring often.
3.Add red chili powder, turmeric powder, coriander powder, salt, and sugar.
4.Cook until the masala thickens and looks glossy (5-6 minutes).
TIPKeep the heat moderate after adding the puree so it does not splatter too much or catch at the bottom.
simmer · ~5 min
Add paneer and finish the curry.
1.Add water and mix well to make a thick gravy.
2.Add paneer cubes and simmer gently for 3-4 minutes.
3.Add kasuri methi, garam masala, and cream.
4.Stir gently and cook for 1 more minute.
TIPDo not boil the paneer for too long or it can turn chewy.
garnish
Garnish with coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blend the onion-tomato-cashew base completely smooth for the signature silky lababdar texture.
2
Let the tomato mixture lose its raw smell before blending, or the gravy will taste sharp instead of rich.
3
Cook the pureed masala until it turns glossy and slightly leaves the sides of the pan for deeper flavor.
4
Add paneer only at the end and simmer very gently, so the cubes stay soft rather than rubbery.
5
Crush kasuri methi between your palms before adding to release its aroma into the finished curry.
6
If using refrigerated paneer, soak the cubes in warm water for 10 minutes before adding to keep them tender.
7
This gravy thickens as it stands, so loosen leftovers with a splash of hot water while reheating.