Restaurant Style Creamy Paneer Lababdar is a luscious North Indian curry where paneer cubes and grated paneer are simmered in a rich onion-tomato-based gravy. Make this restaurant-style dish at home using my easy and simple recipe.
300gramspaneercut into small cubes, soaked in hot water for 10 minutes
Heat vegetable oil and butter in a pan over medium-high heat.
Once the oil is hot, add cumin seeds, cinnamon stick, and green cardamoms and let them crackle for 4-5 seconds.
Add onions and fry until they turn translucent (5-6 minutes), stirring frequently.
Now add ginger garlic paste and fry till onions turn golden brown (5-6 minutes), stirring frequently.
Now add green chilies, tomatoes, and cashew nuts and fry for 2-3 minutes.
Remove the pan from heat and let the tomato mixture cool completely.
Add the cooled mixture to the jar of a blender along with ½ cup water and blend to make a smooth paste. Scrap the sides of the blender a few times.
Add the smooth paste to the same pan and heat on medium heat.
Now add coriander powder, turmeric powder, garam masala powder, Kashmiri red chili powder, and salt, and fry the masala for 3-4 minutes.
Add 2-3 tablespoons of water if the masala is burning.
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.
Serve hot with Paratha or Naan.
To give it a restaurant-style smoky taste, smoke the curry using the Dungar method. Heat a piece of coal directly on the flame until it becomes hot and red in color. Place the heated piece of charcoal in a small bowl and place the bowl in the pan over the curry. Drizzle a little ghee on top of the heated coal. Cover the pan immediately with a lid and let the smoke get infused in the curry for 3-5 minutes. Open the lid, remove the bowl with coal, heat the curry once again, and serve. The store-bought paneer sometimes turns chewy and rubbery after cooking. Soak the paneer cubes in hot water for 10 minutes to make sure they turn soft and succulent post-cooking.You can use homemade malai instead of cream or milk. It adds perfect creamy and rich texture to the dish. Make the malai smooth using a whisk before adding to the gravy.