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A luxurious North Indian curry where soft paneer cubes are simmered in a rich, creamy tomato gravy. The addition of grated paneer gives it a unique, luscious texture that's simply irresistible.
For 4 servings
Prepare the Gravy Base
Blend and Strain the Gravy
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A luxurious North Indian curry where soft paneer cubes are simmered in a rich, creamy tomato gravy. The addition of grated paneer gives it a unique, luscious texture that's simply irresistible.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 391.82 calories per serving with 13.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry
Add Paneer and Finish
Serve
Replace paneer with firm tofu, butter with vegan butter or more oil, 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 gravy base. You can also add 1-2 tablespoons of khoya (milk solids) along with the powdered spices for a richer, more decadent curry.
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
Paneer is an excellent source of protein, which is essential for muscle building, tissue repair, and overall body function.
The high content of calcium and phosphorus in paneer contributes to strong bones and teeth, helping to prevent osteoporosis.
Cashews and cream provide monounsaturated fats and energy, which are beneficial for heart health when consumed in moderation.
Tomatoes are rich in lycopene, and spices like turmeric contain curcumin, both powerful antioxidants that help protect the body against cellular damage.
While both are creamy tomato-based curries, Paneer Lababdar is distinguished by its unique texture from the addition of grated paneer into the gravy. It also often has a slightly more complex flavor profile from whole spices and sometimes a hint of bell pepper, whereas Paneer Butter Masala is typically smoother and milder.
Paneer Lababdar is moderately healthy. It's a good source of protein and calcium from paneer. However, it is also rich in fats and calories due to the use of cream, butter, and cashews. It can be enjoyed as part of a balanced diet. To make it healthier, you can reduce the amount of cream and butter or use low-fat alternatives.
One serving of this Paneer Lababdar recipe (approximately 315g) contains around 400-450 calories. The exact number can vary based on the fat content of the paneer and cream used.
Yes, absolutely! You can prepare the gravy (up to step 3, before adding water and paneer) and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to eat, simply reheat the gravy, add water, and then follow the final steps to add the paneer and cream.
For a perfectly smooth gravy, two steps are key: blending the cooled onion-tomato mixture for a long time until it's a very fine paste, and then straining it through a fine-mesh sieve. Skipping the straining step is the most common reason for a coarse-textured gravy.
You can, but the flavor will be different. Fresh, ripe tomatoes provide a unique sweetness and tang. If using puree, use about 1.5 cups and you may need to adjust the sugar and salt, as purees can be more acidic.