Paneer Lababdar Recipe

About Paneer Lababdar

Paneer Lababdar is a Punjabi-style curry in which grated and cubed paneer are simmered in a rich, creamy, velvety gravy made with onions, tomatoes, cashews, and mild spices. You will find it on the menu of most North Indian restaurants.

Lababdar means a strong desire for something and a complete surrender when you get it! Using it with the word paneer means surrendering one’s taste buds to this dish.

This restaurant-style curry is easy to make at home and comes together using simple ingredients.

The texture of this delicious Paneer Lababdar Gravy is creamy and luscious, with a slightly sweet, spicy flavor.

This paneer curry is vegetarian and gluten-free, too.

I learned to make it from my mom, who has been following a recipe from a magazine for years. She improvised the recipe over the years and handed down the tried-and-tested version, which never fails me. Do give it a try!

How To Make Paneer Lababdar

Preparation

Rinse a 14 oz (400 g) slab of paneer with water, then grate 3.5 oz (100 g) using the medium holes of a box grater.

Cut 10.5 oz (300 g) paneer into ½-inch cubes. Soak the paneer cubes in hot water for 10 minutes.

Soak the cashew nuts in hot water for 10 minutes

Gather the remaining ingredients.

Make The Masala Paste

Step 1: Heat 1 tablespoon oil and 2 tablespoon butter (salted or unsalted) in a pan over medium-high heat.

Step 2: Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

• ½ teaspoon cumin seeds
• 1-inch piece of cinnamon stick
• 2 green cardamoms

Step 3: Add 1 cup of chopped onions and cook until translucent (5-6 minutes), stirring frequently.

Step 4: Now add 2 teaspoon chopped ginger and 2 teaspoon chopped garlic, and cook until the onions turn golden brown (5-6 minutes). Stir frequently.

Step 5: Now add the following ingredients and cook for 2-3 minutes.

• 2 teaspoon chopped green chilies
• 1 cup chopped tomatoes
• 8-10 cashew nuts (soaked in hot water for 10 minutes)
• 2 tablespoon melon seeds

Step 6: Reduce the heat to low.

Step 7: Add 1 cup after. Cover the pan with a lid and cook for 10 minutes.

Step 8: Remove the pan from the heat and let the tomato mixture cool completely.

Step 9: Add the cooled mixture to a blender jar with ½ cup of water, and blend until smooth. Scrap the sides of the blender a few times while mixing.

Step 10: Pass the paste through a fine mesh strainer. Keep aside.

Make The Curry

Step 11: Heat 2 tablespoon oil in a pan over medium heat.

Step 12: Once the oil is hot, add 1 teaspoon cumin seeds and 1 teaspoon chopped green chilies and saute for 5-6 seconds.

Step 13: Add ½ cup chopped onions and fry until golden brown, stirring frequently.

Step 14: Now add the following ingredients and cook the masala for 3-4 minutes.

• 2 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 2 teaspoon Kashmiri red chili powder
• ½ teaspoon salt

Step 15: Add 2-3 tablespoon of water if the masala is getting dry.

Step 16: Add ¼ cup finely chopped green bell pepper and cook for 1 minute.

Step 17: Add the smooth masala paste to the pan and mix well.

Step 18: Stir in the following ingredients and cook for 2-3 minutes.

• 10.5 oz (300 g) paneer cubes
• 3.5 oz ( 100 g) grated paneer
• 10 fl oz (300 ml) milk

Step 19: Add the following ingredients and mix well. Cook for a minute.

• 1 teaspoon honey
• ¼ cup unsweetened heavy cream
• 2 teaspoon lime juice
• 2 tablespoon Kasuri methi

Step 20: If the curry is too thick for your liking, thin it with warm water.

Step 21: Check for salt and add more if required.

Step 22: Garnish with grated paneer and chopped cilantro. Serve hot.

Serving Suggestions

Serve Paneer Lababdar wth Indian breads such as Butter Naan, Tandoori Roti, Lachha Paratha, or Tawa Paratha.

You can also serve it with Jeera Rice or Ghee Rice.

I like to serve Papad, Lachha Onions, and Boondi Raita on the side for an indulgent meal.