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Paneer lababdar recipe (Paneer recipe)


Paneer Lababdar recipe

Paneer Lababdar is a famous North Indian dish known for its rich and creamy taste, filled with the flavors of Indian spices. It has a strong traditional value as it comes from Mughlai cuisine, which was enjoyed by royals in the past. Today, it is loved in many Indian homes and is a popular choice in restaurants.




The craze for Paneer Lababdar is because of its delicious blend of spices and creaminess, which goes well with Indian breads like naan, roti, or even rice. Its mild but rich gravy is loved by both kids and adults, making it a popular choice for any occasion. Whether it’s for a special celebration or a simple meal at home, Paneer Lababdar remains a favorite among food lovers.


 1 Ingredients for Gravy:

- Oil: 2-3 tbsp

- Cumin seeds: 1 tsp

- Garlic: 8-10 cloves

- Ginger: 2 inches

- Green chillies: 2-3

- Onions (medium-sized): 2 (sliced or chopped)

- Bay leaves: 2

- Cinnamon: 1 inch

- Green cardamom: 3-4

- Tomatoes (medium-sized): 3

- Coriander stems: 2-3 tbsp

- Salt: to taste

- Kashmiri red chili powder: 1 tsp

- Turmeric powder: 1/4 tsp

- Kashmiri dried red chillies: 4-5 (broken)

- Cashews: 15

- Melon seeds: 3 tbsp

- Water: as needed for gravy consistency


2. Ingredients for Tossing Paneer:

- Oil: 2 tbsp

- Paneer: 0.5 kg (cut into cubes)

- Kashmiri red chili powder: 1/2 tsp

- Turmeric powder: 1/4 tsp

- Salt: a pinch


3. Ingredients for Tempering (Onion-Tomato Masala):

- Oil: 3-4 tbsp

- Cumin seeds: 1 tsp

- Green chillies: 2 (chopped)

- Onions (medium-sized): 2 (chopped)

- Ginger-garlic paste: 1 tbsp

- Turmeric powder: 1/4 tsp

- Kashmiri red chili powder: 1 tsp

- Coriander powder: 1 tsp

- Tomatoes (medium-sized): 2 (chopped)

- Capsicum: 1 (chopped)

- Salt: to taste

- Water: a splash (for cooking spices)


4. Ingredients for Garnish and Final Touch:

- Fresh cream: 3-4 tbsp

- Butter: 2 tbsp

- Roasted kasuri methi (dried fenugreek leaves) powder: 1/2 tsp

- Garam masala (homemade): a pinch

- Paneer: 30-35 grams (grated)

- Freshly chopped coriander: for garnish


Steps to Make Paneer Lababdar:

  1. Prepare the Base Gravy:

    • Begin by heating 2-3 tablespoons of oil in a pot. Once hot, add 1 teaspoon of cumin seeds, 8-10 cloves of garlic, 2 inches of ginger, and 2-3 green chillies. Next, add 2 medium-sized sliced onions, 2 bay leaves, a 1-inch piece of cinnamon, and 3-4 green cardamoms. Sauté these ingredients until the onions turn translucent.
    • Following this, add 3 chopped tomatoes, 2-3 tablespoons of coriander stems, salt to taste, 1 teaspoon of Kashmiri red chili powder, 1/4 teaspoon of turmeric powder, 4-5 broken Kashmiri dried red chilies, 15 cashews, and 3 tablespoons of melon seeds. Stir well and cook until the tomatoes become soft and mushy.
    • Then, add hot water to the pot, stir, and cover it with a lid. Allow it to simmer on medium-low heat for 10-15 minutes, ensuring all ingredients cook thoroughly. After cooking, remove the bay leaves and cinnamon stick, let the mixture cool down, and then grind it into a fine paste. Strain the gravy and set it aside.

  2. Sauté the Paneer:

    • In a separate pan, heat 2 tablespoons of oil. Once hot, add 0.5 kg of paneer cubes, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of Kashmiri red chili powder, and a pinch of salt. Lightly toss the paneer on high heat for about 1-1.5 minutes, ensuring it is evenly coated with the spices. Do not overcook. Remove the paneer from the pan and set it aside.

  3. Prepare the Tempering (Onion-Tomato Masala):

    • Heat 3-4 tablespoons of oil in a pan. Once heated, add 1 teaspoon of cumin seeds and allow them to crackle. Then add 2 chopped green chillies and 2 medium-sized chopped onions. Sauté the onions on high heat until they turn golden brown.
    • Add 1 tablespoon of ginger-garlic paste and cook for 1-2 minutes to remove the raw flavor. Lower the heat and add 1/4 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, and 1 teaspoon of coriander powder. Mix well. Add a splash of water and cook the spices for another 2-3 minutes.
    • Next, add 2 chopped tomatoes and some salt. Cook until the tomatoes are soft and mushy. Add 1 chopped capsicum and sauté for an additional minute.

  4. Combine the Gravy with the Tempering:

    • Strain the prepared gravy and add it to the onion-tomato masala mixture. Stir well to combine. Cook the gravy with the tempering for 5-6 minutes, stirring occasionally. If the gravy appears too thick, add some hot water to adjust the consistency. Taste and adjust the salt as needed.

  5. Final Assembly:

    • Add the sautéed paneer cubes to the gravy. Then, add 3-4 tablespoons of fresh cream, 2 tablespoons of butter, 1/2 teaspoon of roasted kasuri methi (dried fenugreek leaves) powder, and a pinch of homemade garam masala. For additional richness, grate 30-35 grams of paneer and add it to the gravy. Mix everything gently to avoid breaking the paneer.
    • Garnish the dish with freshly chopped coriander leaves.

  6. Serve:

    • Serve the hot Paneer Lababdar with garlic naan, butter naan, or tandoori roti for a delightful meal. Enjoy!




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