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Spoonful of hearty cornbread and chili soup with cheese and herbs.

Paneer Lababdar

Author: Soniya Saluja
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!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings:

4 servings

Calories:

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
  • ½ 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
  • ½ teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • Ground masala paste from above
  • 1 teaspoon sugar
  • 1 teaspoon kasuri methi crushed between your palms
  • ½ teaspoon garam masala
  • 2 tablespoons heavy cream or half and half
  • ½ small onion, finely chopped
  • ½ 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

Nutrition

Serving: 1g
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