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restaurant style paneer lababdar served in a ceramic bowl
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5 from 2 votes

Restaurant Style Paneer Lababdar Recipe

Paneer lababdar is a restaurant style north Indian paneer curry served as side dish for naan, roti, jeera rice. Made with a base of onions, tomatoes and cashews this curry has a unique flavor, taste and texture. Vegetarian and gluten free.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Paneer lababdar
Servings: 3
Calories: 476kcal
Author: Harini

Ingredients

  • 1.5 cups paneer cut into cubes
  • 3 tomatoes large, chopped roughly
  • 15 cashews
  • 2 tablespoons butter
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamom
  • 1 teaspoon cumin seeds
  • 2 green chilies
  • 1 tablespoon ginger garlic paste or minced ginger and garlic
  • 1 big onion finely chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • Salt
  • 1.5 cups Water
  • 2 tablespoons fresh cream
  • 1 teaspoon kasuri methi
  • 1 tablespoon finely chopped coriander/cilantro leaves
US Customary - Metric

Instructions

  • Heat 2 tablespoons butter in a pan. Add cumin seeds, bay leaf, green cardamom and 1/4 inch cinnamon stick. Saute the whole spices for few seconds.
    sauteing who,e spices in oil for making paneer lababdar
  • Add 1 cup finely chopped onions and saute for a minute.
    sauteing onions
  • Next add slit green chilies and 1 tablespoon ginger garlic paste or minced ginger and garlic. Saute until the raw flavor leaves.
    sauteing ginger green chilies
  • Add the tomato puree and tomato paste. Mix well.
    tomato puree added to sauteed onions for making paneer lababdar gravy
  • Saute till the tomatoes are cooked a bit.
    cooking tomato puree in a pan
  • Next add 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder or jeera powder , 1/2 teaspoon coriander powder and 1 teaspoon garam masala powder. Mix well to combine.
    spice powders added to tomato puree to make paneer lababdar curry
  • Once the gravy base is well cooked add 1 cup water and mix well. Add salt to taste and 1/2 teaspoon sugar.
    water added to tomato curry base
  • Bring the mixture to a boil.
    tomato base simmering for making paneer lababdar gravy
  • Now add the cashew paste and mix well. Now if the gravy is too thick add 1 cup water again and simmer till the curry reaches desired consistency.
    cashew paste added to tomato gravy
  • Next add fresh cream and mix. Also add the grated paneer and simmer for a minute. Finally add the cubed paneer and mix well gently. Simmer for a minute again.
    paneer cubes added to paneer lababdar gravy
  • Add ginger juliennes, crushed kasuri methi or dried fenugreek leaves and mix well. Add chopped coriander leaves and remove from flame. Serve restaurant style paneer lababdar curry immediately. See serving suggestions for meal ideas.
    restaurant style paneer lababdar served in a ceramic bowl

Notes

  • The nutrition values are rough estimates only.
  • The recipe can be doubled.

Nutrition

Serving: 3servings | Calories: 476kcal | Carbohydrates: 13g | Protein: 19g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 94mg | Sodium: 222mg | Potassium: 381mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1455IU | Vitamin C: 21mg | Calcium: 567mg | Iron: 2mg