Paneer Lababdar – creamy and rich paneer curry that pairs well with roti and rice! Learn how to make this exotic and easy-to-make paneer gravy with detailed step-wise pictures.
Indian paneer curries
When it comes to Indian vegetarian dishes, you can’t skip any paneer-based ones. Paneer dishes are popular in restaurants, and along with paneer butter masala, paneer tikka, and matar paneer, this paneer lababdar is one of them. And that’s what I am going to share today.
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What I understood is that this paneer lababdar is more common on restaurant menus than in homes. And I relished it first in one of the restaurants here in the US. Ever since I have wanted to try it at home, and I duly did, and finally, I am sharing it too.
If you look into the ingredients, it has most of the ingredients, like in paneer butter masala/paneer makhani. So what’s the difference? It all comes to texture. When the gravy for paneer butter masala is smooth, this is bit chunky thanks to onions and the grated paneer. Yes, we add grated paneer, too, and you will enjoy the goodness of paneer in every bite.
My version of paneer lababdar
While I love shortcuts and opt for quick versions, for this paneer lababdar, I didn’t take any shortcuts. I made the spice paste from scratch, simmered the gravy for 20 minutes, and finished it with some cream, grated paneer, and crushed fenugreek leaves. Thanks to the slow cooking, this gravy stays good for 4 to 5 days when refrigerated even without freezing.
You can enjoy this rich and creamy paneer lababdar with naan, roti, and even jeera rice or pulaos and biryanis.
Now let’s get straight into the ingredients and recipe procedure.
Ingredients
The ingredient list might sound lengthy, but the recipe is not complicated. I have grouped the ingredients based on the recipe steps; this picture is just a quick visual representation of the ingredients. For the exact measurements, please check the recipe card.
To soak: To prepare the gravy base, we need to soak and grind a few ingredients. We soak the whole spices – cinnamon, cloves, cardamom, cashews, dried red chilies and tomatoes in hot water for 30 to 40 minutes. Soaking helps the tomato skin to come off quickly.
To grind: Along with the above-soaked ingredients, we add the spice powders, dried red chili powder, coriander powder, garam masala, and tomato paste and grind them into a smooth paste.
Paneer: I used one pack (400 grams) of paneer, cubed ¾ of the paneer, and grated the remaining.
Other ingredients: Apart from these ingredients, we also need dried bay leaves, butter, onion, ginger-garlic paste, salt, sugar, cream (I used half and a half), dried fenugreek leaves, cilantro, and water.
Dietary specifications and substitutions
This paneer lababdar is a gluten-free, vegetarian dish. I have tried this recipe with almonds instead of cashews. In that case, after soaking, peel the almond skin and grind it into a paste. But I prefer cashews.
You can use hemp hearts instead of cashews or almonds for a nut-free version.
And for a vegan version, skip the cream and use tofu instead of paneer.
How to make paneer lababdar
Prepare the spice paste/masala.
- Trim the top edge of the tomatoes and soak them in hot water along with cardamom, cashews, dried red chilies, cinnamon, and cloves for 30 to 40 minutes.
- After 30 to 40 minutes, discard the water and peel the tomato skin. Crush or chop the tomatoes roughly and add them to the mixer jar along with cashews, cinnamon, cardamom, and cloves. Add tomato paste, dried red chili powder, garam masala, and coriander powder.
- Grind it into a smooth paste by adding ¼ to ⅓ cup of water or as required.
Prepare the paneer.
- Cut the ¾ of the paneer block into cubes and grate the remaining or crumble them. If your paneer is hard, soak them in hot water for about 25 to 20 minutes.
Prepare the paneer lababdar gravy.
- Heat a pan or kadai and add the butter. Let the butter melt, and add the dried bay leaves, chopped onion, and ginger garlic paste.
- Saute until the onions are soft and the raw smell of the ginger garlic paste goes off. Now add the ground paste and rinse the mixer jar with ¾ cup of water and add it.
- Mix well, partially cover, and cook this spice paste for 5 to 7 minutes over medium-low heat. Keep mixing in between so that it doesn’t stick to the bottom.
- Then add the sugar and salt. Mix well. Cook the gravy again, partially covered, for 10 to 12 minutes.
- Then add the paneer cubes and ¼ cup of water. Cook again for 3 to 4 minutes.
- Add the crushed dried fenugreek leaves, half and half, and cilantro. Mix well.
- Finally, add the grated paneer, give it a good mix, and turn off the heat.
- Enjoy the paneer lababdar hot with roti, naan, or other Indian bread.
Recipe Notes
- Tomato paste is an optional ingredient but gives that lovely orange hue, just like the restaurant-style paneer curries.
- As always, adjust the salt and spices to taste.
- As I mentioned, I have tried this gravy with almonds, but my choice is always cashews.
- The gravy thickens as it stays, especially when refrigerating. So before serving, add ¼ cup of milk and reheat and serve. I wouldn’t recommend adding cream again and again.
More paneer recipes
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📖 Recipe
Paneer Lababdar
Ingredients
Measurement Details: 1 cup = 240 ml; 1 tbsp = 15ml; 1 tsp = 5ml;
To soak
- 2 tomatoes 200 grams
- 2 dried red chilies
- 2 cloves
- 2 cardamom
- 1 piece cinnamon
- ¼ cup cashews 28 grams
- 2 cups hot water
To grind with the above ingredients
- 1 tsp dried red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tbsp tomato paste
- ¼ cup water or as required
Other ingredients
- 1 tbsp butter
- 1 onion 120 grams
- 2 dried bay leaves
- ½ tbsp ginger garlic paste paste
- 1 cup water divided
- 400 grams paneer ¾ of the paneer cubed and remaining grated or crumbled
- 2 tsp salt
- 1 tsp sugar
- 1 tbsp dried fenugreek leaves crushed
- 1 tbsp cilantro
- 2 tbsp half-and-half or cream
Instructions
Prepare the spice paste/masala.
- Trim the top edge of the tomatoes and soak them in hot water along with cardamom, cashews, dried red chilies, cinnamon, and cloves for 30 to 40 minutes.
- After 30 to 40 minutes, discard the water and peel the tomato skin. Crush or chop the tomatoes roughly and add them to the mixer jar along with cashews, cinnamon, cardamom, and cloves. Add tomato paste, dried red chili powder, garam masala, and coriander powder.
- Grind it into a smooth paste by adding ¼ to ⅓ cup of water or as required.
Prepare the paneer.
- Cut the ¾ of the paneer block into cubes and grate the remaining or crumble them. If your paneer is hard, soak them in hot water for about 25 to 20 minutes.
Prepare the paneer lababdar gravy.
- Heat a pan or kadai and add the butter. Let the butter melt, and add the dried bay leaves, chopped onion, and ginger garlic paste.
- Saute until the onions are soft and the raw smell of the ginger garlic paste goes off.
- Now add the ground paste and rinse the mixer jar with ¾ cup of water and add it. Mix well, partially cover, and cook this spice paste for 5 to 7 minutes over medium-low heat. Keep mixing in between so that it doesn’t stick to the bottom.
- Then add the sugar and salt. Mix well. Cook the gravy again, partially covered, for 10 to 12 minutes.
- Then add the paneer cubes and ¼ cup of water. Cook again for 3 to 4 minutes.
- Add the crushed dried fenugreek leaves, half and half, and cilantro. Mix well.
- Finally, add the grated paneer, give it a good mix, and turn off the heat. Enjoy the paneer lababdar hot with roti, naan, or other Indian bread.
Notes
- Tomato paste is an optional ingredient but gives that lovely orange hue, just like the restaurant-style paneer curries.
- As always, adjust the salt and spices to taste.
- As I mentioned, I have tried this gravy with almonds, but my choice is always cashews.
- The gravy thickens as it stays, especially when refrigerating. So before serving, add ¼ cup of milk and reheat and serve. I wouldn’t recommend adding cream again and again.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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