Paneer Lababdar Recipe

3.93 from 14 votes

Paneer Lababdar is a creamy, mildly spiced North Indian paneer curry made with paneer cubes and grated paneer simmered in a luxurious onion-tomato gravy. It is one of the most popular dishes from Punjabi cuisine and a staple in every North Indian restaurant's menu. Make it at home using my easy recipe.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

For The Masala Paste

1 tablespoons oil
2 tablespoons butter salted or unsalted
½ teaspoon cumin seeds
1 inch piece of cinnamon stick (dalchini)
2 green cardamoms (hari elaichi)
1 cup chopped onions
2 teaspoons chopped ginger
2 teaspoons chopped garlic
2 teaspoons chopped green chilies
1 cup chopped tomatoes
8-10 cashew nuts soaked in hot water for 10 minutes
2 tablespoons melon seeds (magaj)

For The Curry

2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon chopped green chilies
½ cup finely chopped onions
2 teaspoons coriander powder
½ teaspoon turmeric powder
½ teaspoon garam masala powder
2 teaspoons Kashmiri red chili powder
1 teaspoon salt or to taste
¼ cup finely chopped green bell pepper (capsicum)
300 grams paneer cut into small cubes, soaked in hot water for 10 minutes
100 grams grated paneer
300 milliliters milk
1 teaspoon honey
¼ cup unsweetened heavy cream
2 teaspoons lime juice
2 tablespoons Kasuri methi

US Customary - Metric

Instructions

Make The Masala Paste

Heat oil and butter (salted or unsalted) in a pan over medium-high heat.
Once the oil is hot, add cumin seeds, cinnamon, and green cardamoms, and let them crackle for 4-5 seconds.
Add onions and cook until they turn translucent (5-6 minutes), stirring frequently.
Now add ginger and garlic and cook till onions turn golden brown (5-6 minutes). Stir frequently.
Now add green chilies, tomatoes, cashew nuts, and melon seeds and cook for 2-3 minutes.
Reduce the heat to low.
Add 1 cup after. Cover the pan with a lid and cook for 10 minutes.
Remove the pan from heat and let the tomato mixture cool completely.
Add the cooled mixture to a blender jar along with ½ cup of water and blend to make a smooth puree. Scrap the sides of the blender a few times while blending.
Pass the paste through a fine mesh strainer. Keep aside.

Make The Curry

Heat oil in a pan over medium heat.
Once the oil is hot, add cumin seeds and green chilies and saute for 5-6 seconds.
Add onions and fry until golden brown, stirring frequently.
Now add coriander powder, turmeric powder, garam masala powder, red chili powder, and salt, and cook the masala for 3-4 minutes.
Add 2-3 tablespoon of water if the masala is getting dry.
Add bell pepper and cook for 1 minute.
Add the smooth paste to the pan and mix well.
Stir in paneer cubes, grated paneer, and milk, and cook for 2-3 minutes.
Add honey, heavy cream, lime juice, and Kasuri methi, and mix well. Cook for a minute.
If the curry is too thick for your liking, then thin it down with some warm water.
Check for salt and add more if required.
Garnish with grated paneer and chopped cilantro. Serve hot.

Video

Notes

To give the curry a restaurant-style smoky taste, smoke it using the Dungar method. Heat a piece of coal directly over the flame until it becomes hot and red. Place the heated piece of charcoal in a small bowl, then set the bowl in the pan over the curry. Drizzle a little ghee over the heated coal. Cover the pan immediately with a lid and let the smoke infuse the curry for 3-5 minutes. Open the lid, remove the bowl with the coal, reheat the curry, and serve.

Store-bought paneer can sometimes turn chewy and rubbery after cooking. Soak the paneer cubes in hot water for 10 minutes to ensure they turn soft and succulent after cooking.

Nutrition