Craving something creamy, cozy, and downright comforting? Say hello to Paneer Lababdar; the rich and royal North Indian curry that tastes like it came straight from a dhaba or restaurant but is surprisingly easy to whip up at home! Whether you're cooking for a festive dinner, treating your family on the weekend, or just need a pick-me-up meal after a long day, Paneer Lababdar is here to impress. And don’t worry, we’ll walk you through every creamy, dreamy step so you get it just right. Let’s get cooking!
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What is Paneer Lababdar
Paneer Lababdar is a rich North Indian curry featuring paneer simmered in a luscious tomato-cashew-spice gravy. Unlike simpler paneer curries, it’s renowned for its depth, creaminess, and glossy finish!
Ingredients
Please refer to the recipe card for the ingredients and measurements.
Instructions
Sauté the Paneer:
- Heat 1 tablespoon oil in a nonstick or cast-iron skillet over medium heat.
- Add your paneer cubes and fry until golden on most sides (think: crispy edges, soft center).
- Remove and set aside on a paper towel.
- Pro tip: Soak them in warm water after frying to keep them soft if you’re not serving right away.
Prepare the ground Labadar Masala base:
- Sauté for 3–4 minutes until the onions start turning golden.
- Now add tomatoes, cashews, melon seeds, Kashmiri chilies, cilantro stems, and salt.
- Cook down until the tomatoes break apart and the oil starts to separate—around 5–8 minutes.
- Add ½ cup water and simmer for another 2 minutes.
- Let this cool slightly, then blend into a silky-smooth paste using a high-speed blender.
- Add a few tablespoons of water to get it super smooth.
Build the gravy:
- Add butter and oil, then toss in cumin seeds, cloves, and cardamom pods in the pan.
- Let them sizzle for 30 seconds.
- Add chopped onions and bell pepper—just a quick 1-minute sauté to keep them a little crisp.
- Sprinkle in turmeric powder, chili powder, and garam masala.
- Stir until your kitchen smells with the flavors of the masala.
- Add the ground masala paste and cover.
- Simmer on low heat for 10 minutes, stirring occasionally. The oil should begin to release around the edges—signaling it's ready.
Bring it all together
- Add sugar, kasuri methi, and a handful of shredded paneer to thicken the gravy naturally.
- Stir gently, then nestle in your fried paneer cubes.
- Finish with cream and a generous sprinkle of fresh cilantro.
- Cover and let it sit for 2–3 minutes before serving—this helps everything absorb the flavor bomb you just created.
- Immediately serve Paneer Lababdar
Paneer Lababdar: Creamy Dreams on Your Plate!
Indulge in the velvety embrace of our Paneer Lababdar!
Common Mistakes and How to Avoid Them
| Mistake | Result | Solution (from my cooking experience) |
|---|---|---|
| Onions not golden before paste | Gravy tastes raw | Cook onions until golden for sweetness—takes ~5–6 min |
| Puree too thick | Gravy lacks volume | Use reserved cooking liquid or plain water to adjust consistency |
| Overcooking paneer | Paneer becomes rubbery | Add paneer at the end and simmer just ~2 min |
How to serve Paneer Lababdar
- Staples:
- Side dishes:
- Accompaniments:
- Cucumber raita
- fresh salad
- pickle
Storage - How to Store Paneer Lababdar
| Leftovers Storage | Duration | Storage Method |
|---|---|---|
| Refrigerator | 3–4 days | Airtight container, microwave to reheat |
| Freezer (gravy only) | 1 month | Freeze gravy separately, thaw and add paneer fresh. |
Top 5 Tips
- Finish with kasuri methi and cream off‑heat for truly smooth and flavorful results
- Use Kashmiri chili powder for color without heat
- Grate some paneer into gravy for texture and richness
- Golden onions + spices = magic—take the time to sauté well
Top Tip
Paneer Goodness: - Don't forget to grate some paneer into gravy for texture and richness
More Recipes
Looking for more Paneer recipes? Try these:
Pairing Options
Make it a Feast of flavors. These are my favorite dishes to serve along with Paneer Lababdar:
Paneer Lababdar
Craving something creamy, cozy, and downright comforting? Say hello to Paneer Lababdar—the rich and royal North Indian curry that tastes like it came straight from a restaurant, but is surprisingly easy to whip up at home! Whether you're cooking for a festive dinner, treating your family on the weekend, or just need a pick-me-up meal after a long day—Paneer Lababdar is here to impress. And don’t worry, we’ll walk you through every creamy, dreamy step so you get it just right. Let’s get cooking!
Ingredients
For the Masala Paste:
- 2 tablespoons unsalted butter
- 2 teaspoons neutral oil (like canola or avocado oil)
- ½ inch piece fresh ginger, peeled
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 1 large yellow onion, finely chopped
- 3 green chilies (adjust to heat preference)
- 3 medium roma tomatoes, finely chopped
- Handful of cilantro stems
- 10-12 cashew nuts
- 2 teaspoons melon seeds (sub sunflower seeds if needed)
- 4–6 Kashmiri red chilies (dried)
- 1 teaspoon salt
- 1/2 cup water
For the Gravy & Assembly:
- 14 oz (400g) paneer, cubed (store-bought or homemade)
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 4 cloves
- 2 green cardamom pods
- 1/2 teaspoon turmeric powder
- 2 teaspoons red chili powder
- Ground masala paste (from above)
- 1 teaspoon sugar
- 1 teaspoon kasuri methi (crushed between your palms)
- 1/2 teaspoon garam masala
- 2 tablespoons heavy cream (or half and half)
- 1/2 small onion, finely chopped
- 1/2 green bell pepper, finely chopped
- Chopped fresh cilantro, for garnish
Instructions
Sauté the Paneer:
- Heat 1 tablespoon oil in a nonstick or cast-iron skillet over medium heat.
- Add your paneer cubes and fry until golden on most sides (think: crispy edges, soft center).
- Remove and set aside on a paper towel.
- Pro tip: Soak them in warm water after frying to keep them soft if you’re not serving right away.
Prepare the ground Labadar Masala base:
- Sauté for 3–4 minutes until the onions start turning golden.
- Now add tomatoes, cashews, melon seeds, Kashmiri chilies, cilantro stems, and salt.
- Cook down until the tomatoes break apart and the oil starts to separate—around 5–8 minutes.
- Add ½ cup water and simmer for another 2 minutes.
- Let this cool slightly, then blend into a silky-smooth paste using a high-speed blender.
- Add a few tablespoons of water to get it super smooth.
Build the gravy:
- Add butter and oil, then toss in cumin seeds, cloves, and cardamom pods in the pan.
- Let them sizzle for 30 seconds.
- Add chopped onions and bell pepper—just a quick 1-minute sauté to keep them a little crisp.
- Sprinkle in turmeric powder, chili powder, and garam masala.
- Stir until your kitchen smells with the flavors of the masala.
- Add the ground masala paste and cover.
- Simmer on low heat for 10 minutes, stirring occasionally. The oil should begin to release around the edges—signaling it's ready.
Bring it all together
- Add sugar, kasuri methi, and a handful of shredded paneer to thicken the gravy naturally.
- Stir gently, then nestle in your fried paneer cubes.
- Finish with cream and a generous sprinkle of fresh cilantro.
- Cover and let it sit for 2–3 minutes before serving—this helps everything absorb the flavor bomb you just created.
- Immediately serve Paneer Lababdar
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