Paneer lababdar recipe | Restaurant style paneer lababdar recipe | Easy paneer recipes

Last updated on June 29th, 2020

Paneer lababdar recipe with step by step photos. Rich, creamy and delicious Punjabi restaurant style paneer lababdar recipe.

Paneer lababdar recipe is a very rich and creamy side dish recipe. This restaurant style paneer lababdar recipe I am sharing today is on reader’s request for easy paneer recipes. This recipe is a very simple one. Only thing is it a bit high on fat due to cashews and cream. The addition of cashew paste and cream makes this paneer lababdar recipe a truly indulgent and special dish. Check out more easy paneer recipes here.

I tasted this paneer lababdar in a restaurant first. I have been making this paneer lababdar at home occasionally. I use Tarla dalal’s paneer lababdar recipe as base. I modified the recipe to add cashew paste and leave out corn flour. Addition of cashew paste makes the gravy very smooth and gives enough thickness. The tomato puree adds the required tang to the gravy. I however add some lemon juice, it just elevates the flavor. Like many Punjabi curries, good amount of crushed kasuri methi is added in this paneer lababdar recipe too. Kasuri methi  just improves the flavor.

To make paneer lababdar recipe at home, it is best to use homemade soft paneer. If using store bought paneer, you can saute the paneer cubes slightly. You can even keep the paneer cubes in hot water until use. If you want to avoid fresh cream, you can add some malai or just leave out.

Serve paneer labadar with naan, kulcha roti, poori, jeera rice or even steamed basmati rice. Here is how to make paneer lababdar recipe, do try out.

If you are looking for more easy paneer recipes do check paneer tikka palak paneer, paneer capsicum, tawa paneer masala  paneer kalimirch

How to make paneer lababdar recipe

1. Chop paneer into cubes. You can saute the paneer in some ghee  or butter if needed. I used plain paneer.

2. Soak 10 cashews in 1/4 cup hot water for 10 minutes.

3. Wash and roughly chop the tomatoes. Puree the tomato in a blender. grind the soaked cashews into smooth paste in the same jar.

4. Heat 2 tablespoons butter or oil in a kadai. Once the oil is hot, add the whole spices. Saute for 2 minutes.

5. Add minced ginger garlic and saute well till the raw smell goes off.

6. Add finely chopped onion and saute till the onion changes color slightly.

7. Add the pureed tomato and cook well. Cook till the tomato puree thickens and leaves out oil.

8. Add coriander power and chili powder. Mix well.

9. Add 1/2 cup water and bring to a boil.

8. Add cashew paste and mix well. Season with salt. Add 1/2 cup more water and mix well. Simmer till gravy thickens.

9. Add fresh cream and simmer for 4-5 minutes. DO not let boil.

10. Add the paneer cubes and simmer for 2 more minutes. Add crushed kasuri methi and mix well.

11. Remove from flame. Add chopped cilantro leaves, lemon juice. Mix well gently without breaking the paneer cubes. Serve paneer lababdar hot with rice/roti/poori

Vegan option

1. Use tofu cubes instead of paneer

2. Leave out fresh cream.

Paneer lababdar recipe card below

Paneer lababdar recipe | Restaurant style paneer lababdar recipe | Easy paneer recipes

Harini

Paneer lababdar recipe, rich, creamy and delicious paneer lababdar, restaurant style gravy!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Side Dish

Cuisine Indian

Servings 4

Calories 298 kcal

Ingredients

  

1x2x3x

• 200 grams paneer cut into cubes200 grams paneer cut into cubes
• 2 large tomatoes chopped roughly2 large tomatoes chopped roughly
• 10 cashews10 cashews
• 1 teaspoon minced ginger garlic1 teaspoon minced ginger garlic
• 1 big onion finely chopped1 big onion finely chopped
• 1 teaspoon chili powder1 teaspoon chili powder
• 1/2 teaspoon coriander powder1/2 teaspoon coriander powder
• SaltSalt
• 2 tablespoons fresh cream2 tablespoons fresh cream
• 1 teaspoon kasuri methi1 teaspoon kasuri methi
• 1/2 teaspoon lemon juice1/2 teaspoon lemon juice
• 1 tablespoon finely chopped coriander/cilantro leaves1 tablespoon finely chopped coriander/cilantro leaves
• Oil/butterOil/butter
• WaterWater
• Whole spicesWhole spices
• 1 bay leaf1 bay leaf
• 2 cloves2 cloves
• 1 black cardamom1 black cardamom
• 2 green cardamom2 green cardamom

Instructions

 

• Chop paneer into cubes. You can saute the paneer in some ghee or butter if needed. I used plain paneer.
• Soak 10 cashews in 1/4 cup hot water for 10 minutes.
• Wash and roughly chop the tomatoes. Puree the tomato in a blender. grind the soaked cashews into smooth paste in the same jar.
• Heat 2 tablespoons butter or oil in a kadai. Once the oil is hot, add the whole spices. Saute for 2 minutes.
• Add minced ginger garlic and saute well till the raw smell goes off.
• Add finely chopped onion and saute till the onion changes color slightly.
• Add the pureed tomato and cook well. Cook till the tomato puree thickens and leaves out oil.
• Add coriander power and chili powder. Mix well.
• Add 1/2 cup water and bring to a boil.
• Add cashew paste and mix well. Season with salt. Add 1/2 cup mor water and mix well. Simmer till gravy thickens and reaches required consistency.
• Add fresh cream and simmer for 4-5 minutes. DO not let boil.
• Add the paneer cubes and simmer for 2 more minutes. Add crushed kasuri methi and mix well.
• Remove from flame. Add chopped cilantro leaves, lemon juice and mix well gently without breaking the paneer cubes. Serve paneer lababdar hot with rice/roti/poori

Notes

1. You can leave out fresh cream if you don't prefer.
2. You can add 1/2 teaspoon garam masala along with coriander powder

Nutrition

Calories: 298kcal

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