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Paneer Lababdar Recipe | Paneer Lababdar | How to make paneer lababdar

Paneer Lababdar Recipe

Paneer Lababdar Recipe | Paneer Lababdar | How to make Paneer Lababdar with detailed photos. Paneer lababdar is a very rich and creamy curry recipe prepared by using paneer (cottage cheese), onion, tomato, and cashew. This is a popular curry recipe and is mostly seen on many North Indian and Punjabi restaurant menus.  

Adding cream in this recipe gives it a very creamy and rich flavor, just like a restaurant. In this recipe, paneer is shallow fried in butter which gives it a very soft and moist texture.

Here, I’m using Homemade Paneer to make this recipe more flavourful.

Paneer lababdar tastes good when served with Amritsari Aloo KulchaGarlic Naan or with Rumali Roti.

Check out our other curry recipes- Kaju Paneer Masala, Dal MakhaniPaneer Butter Masala, Rajma MasalaPaneer Lauki Kofta Curry


Ingredients


Ingredients for Curry Paste

1 big roughly chopped onion, 12-15 cashew nuts, 2 medium-sized roughly chopped tomato, 2 red chilies (optional), 1-inch cinnamon (dalchini), 3 cloves (Laung), 3-4 black pepper, 3-4 garlic cloves, 1-inch ginger.

Other Ingredients

1 cup paneer ( cottage cheese), 2-3 tablespoon cream, 1 bay leaf (tejpatta), 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder( or as per your taste), 1 teaspoon coriander powder, 1/4 teaspoon garam masala powder, 3 teaspoon butter, 1/2 teaspoon sugar, 1/2 teaspoon Kasuri methi.


Paneer Lababdar Recipe


How to make Curry Paste


1. Firstly, in a pan add 2 cups of water along with 2 medium-sized roughly chopped tomato, 12-15 cashews, 2 red chilies, 4 cloves, 2-3 black paper, and 1-inch cinnamon.

2. Place this pan on medium-high flame and cook until tomato and cashews get soft. You can cover the pan with a lid for faster cooking.

3. Meanwhile in another pan, heat 2 tablespoon oil and add roughly chopped onion and stir.

4. Cook onion until soft and looks brown in color.

5. When tomato and cashews get cooked, switch off the flame and let it cool down.

6. Now in a mixer jar add cashew-tomato mixture along with its water, also add stir-fried onion, 1-inch ginger, and 4 garlic cloves.

7. Grind all the ingredients and make a smooth paste.

Curry Paste for Paneer Lababdar Recipe


How to make Paneer Lababdar


1. Heat the pan with 2 teaspoon butter.

2. Add 1 cup paneer cubes and stir fry gently for 2-3 minutes.

3. Remove the paneer from the pan and keep aside.

Fried Paneer for Paneer Lababdar Recipe

4. Now in the same pan add 1 more teaspoon of butter along with bay leaf and add the curry paste.

5. Continually stir to avoid sticking to the pan.

6. Add 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon garam masala powder, and 1 teaspoon coriander powder. Mix all the spices very well.

7. Continuously stir the curry paste on medium-high flame until it releases its oil and looks dry.

Masala for Paneer Lababdar Recipe

8. Add 1 cup water and stir very well. Adjust water consistency as per your preference.

9. Add salt as per your taste.

10. Bring it to boil. Now add paneer and stir well.

11. Cover and cook for 5 minutes on low flame.

12. Then add 2-3 tablespoon cream and crushed Kasuri methi and stir gently. Make sure that the flame should be lower when you add cream otherwise on high flame cream will curdle.

Paneer Lababdar Recipe

13. Now add 1/2 teaspoon sugar. Stir and switch off the flame.

14. Lastly, add chopped coriander leaves.

Paneer Lababdar Recipe

15. And finally, the restaurant-style Paneer lababdar is ready to serve.

Paneer Lababdar Recipe


Notes


1. You can use the paneer as it is without shallow frying in butter.

2. You can add grated paneer along with paneer cubes for a more rich flavor.

3. Adding Kasuri methi is optional. You can skip this step.


Recipe Card for Paneer Lababdar

Yield: 3 servings

Paneer Lababdar Recipe

Paneer Lababdar Recipe

Paneer lababdar is a very rich and creamy curry recipe prepared by using paneer (cottage cheese), onion, tomato, and cashew

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Ingredients for curry paste

  • 1 big roughly chopped onion
  • 12-15 cashew nuts
  • 2 medium-sized roughly chopped tomato
  • 2 red chilies (optional)
  • 1-inch cinnamon (dalchini)
  • 3 cloves (Laung)
  • 3-4 black pepper
  • 3-4 garlic cloves
  • 1-inch ginger

Other Ingredients

  • 1 cup paneer ( cottage cheese)
  • 2-3 tablespoon cream
  • 1 bay leaf (tejpatta)
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder( or as per your taste)
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 3 teaspoon butter
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Kasuri methi

Instructions

How to make Curry Paste

  1. Firstly, in a pan add 2 cups of water along with 2 medium-sized roughly chopped tomato, 12-15 cashews, 2 red chilies, 4 cloves, 2-3 black paper, and 1-inch cinnamon.
  2. Place this pan on medium-high flame and cook until tomato and cashews get soft. You can cover the pan with a lid for faster cooking.
  3. Meanwhile in another pan, heat 2 tablespoon oil and add roughly chopped onion and stir.
  4. Cook onion until soft and looks brown in color.
  5. When tomato and cashews get cooked, switch off the flame and let it cool down.
  6. Now in a mixer jar add cashew-tomato mixture along with its water, also add stir-fried onion, 1-inch ginger, and 4 garlic cloves.
  7. Grind all the ingredients and make a smooth paste.

How to make Paneer Lababdar

  1. Heat the pan with 2 teaspoon butter.
  2. Add 1 cup paneer cubes and stir fry gently for 2-3 minutes.
  3. Remove the paneer from the pan and keep aside.
  4. Now in the same pan add 1 more teaspoon of butter along with bay leaf and add the curry paste.
  5. Continually stir to avoid sticking to the pan.
  6. Add 1 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon garam masala powder, and 1 teaspoon coriander powder. Mix all the spices very well.
  7. Continuously stir the curry paste on medium-high flame until it releases its oil and looks dry.
  8. Add 1 cup water and stir very well. Adjust water consistency as per your preference.
  9. Add salt as per your taste.
  10. Bring it to boil. Now add paneer and stir well.
  11. Cover and cook for 5 minutes on low flame.
  12. Then add 2-3 tablespoon cream and crushed Kasuri methi and stir gently. Make sure that the flame should be lower when you add cream otherwise on high flame cream will curdle.
  13. Now add 1/2 teaspoon sugar. Stir and switch off the flame.
  14. Lastly, add chopped coriander leaves.
  15. And finally, the restaurant-style Paneer lababdar is ready to serve.

Nutrition Information

Yield

3

Amount Per Serving Calories 315Total Fat 23gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 9gCholesterol 55mgSodium 429mgCarbohydrates 19gFiber 4gSugar 7gProtein 11g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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