Paneer Lababdar (Restaurant Style Recipe)
User Reviews
4.8
199 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
353 kcal
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Course
Main Course
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Cuisine
Indian
Paneer Lababdar (Restaurant Style Recipe)
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Paneer Lababdar features paneer cubes simmered in a rich tomato-cashew gravy infused with aromatic spices and herbs. Homemade tomato-cashew paste blended with spices forms the creamy base, enhanced by sautéed onions and whole spices like cardamom and cloves. The gravy is finished with cream, garam masala, and kasuri methi, lending a smooth, tangy, and flavorful character typical of restaurant-style preparations.
Description
This Paneer Lababdar recipe starts with simmering ripe tomatoes, cashews, ginger, garlic, and whole spices to create a smooth tomato-cashew paste that forms a creamy and mildly spiced base. Separately, onions are sautéed with butter and bay leaf until golden, after which the paste is added and cooked further to develop its flavor. The addition of cumin, coriander, red chili powder, and green chilies layers the gravy with warmth and mild heat. Paneer cubes then simmer in this richly spiced sauce, which is finished by stirring in cream, garam masala, kasuri methi, and extra butter if desired. The dish balances creamy texture with a tangy tomato flavor and aromatic Indian spices.
Paneer Lababdar pairs well with roti, naan, or steamed rice as a main course option. It offers a smooth, velvety gravy with tender paneer that absorbs the spice blend effectively. The use of cashews contributes to its richness while the fenugreek leaves provide a distinctive fragrance.
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Ingredients
For tomato-cashew paste
- 1.5 cups tomato ripe and red), 250 grams, chopped
- 10 to 12 cashews
- 1 inch ginger - chopped
- 2 to 3 garlic (medium-sized) - chopped
- ½ cup water
- 1 green cardamom
- 2 cloves
More ingredients
- 2 tablespoons butter
- 1 tej patta (Indian bay leaf)
- ½ cup onion 100 grams, finely chopped
- ½ teaspoon cumin powder (ground cumin)
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon red chili powder or kashmiri red chili powder or cayenne pepper
- 1 or 1.25 cups water or add as required
- 1 or 2 green chilies or serrano peppers - slit
- salt as required
- ¼ to ½ teaspoon sugar or add as required
- 200 grams paneer (cottage cheese)
- 2 tablespoon paneer grated
- ¼ teaspoon garam masala
- 1 teaspoon kasuri methi (dry fenugreek leaves) - crushed
- ¼ cup cream or 1 to 2 tablespoons heavy whipping cream, low-fat
- 1 tablespoon butter added later - (optional)
For garnish
- 1 tablespoon Coriander leaves cilantro leaves, chopped
- 1 inch ginger - julienne
Instructions
Preparing tomato-cashew paste
- Take chopped tomatoes, cashews, chopped ginger and garlic, green cardamom, cloves and water in a small pan. Use tomatoes which are not too tangy or sour.
- Turn on the stovetop and simmer this mixture on a low heat.
- Cook until the tomatoes are softened. If the water dries up and the tomatoes are not softened, then add about 2 to 3 tablespoons water and continue to cook.
- Allow this mixture to become warm or cool completely and add to a grinder or blender jar.
- Grind to a smooth paste without any cashews or tomato chunks or pieces. You may add some water if required while grinding. Keep this ground tomato-cashew-spices paste aside.
Sautéing onions and tomato-cashew paste
- Heat butter in pan or kadai or wok. Add the tej patta and sauté for a couple of seconds.
- Add finely chopped onions. Stir well.
- Then continue to saute as well as stir and cook till the onions become light golden or golden.
- Then add the tomato-cashew-spices paste. The mixture will splutter if there is water in it, so be careful. Stir very well.
- Add cumin powder, coriander powder and red chili powder.
- Stir and saute this masala. You will see the masala clumping and gathering around itself.
- Saute till you see fat leaving the sides of the masala paste.
Making paneer lababdar
- Then add water. Mix very well.
- Add the slit green chilies.
- Stir and allow the gravy to come to a simmer. Then season with salt and sugar.
- Add paneer cubes and grated paneer.
- Gently mix and combine.
- Then sprinkle kasuri methi which has been crushed with the garam masala powder. Stir very well again.
- Lastly add the low-fat cream or heavy whipping cream. Switch off the heat & combine very well. You can also add 1 tablespoon butter at this step. This is optional.
- Garnish paneer lababdar with chopped coriander leaves and ginger julienne. Serve with chapati, tandoori roti or naan. It also goes well with cumin rice or veg pulao.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
12g
(4%)
Protein
10g
(20%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Cholesterol
81mg
(27%)
Sodium
442mg
(18%)
Potassium
205mg
(4%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1021IU
(20%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
14mg
(16%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
7µg
Calcium
303mg
(30%)
Vitamin B9 (Folate)
13µg
Iron
1mg
(6%)
Magnesium
23mg
(6%)
Phosphorus
52mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 81mg | 27% |
| Sodium | 442mg | 18% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1021IU | 20% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 14mg | 16% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 7µg | |
| Calcium | 303mg | 30% |
| Vitamin B9 (Folate) | 13µg | |
| Iron | 1mg | 6% |
| Magnesium | 23mg | 6% |
| Phosphorus | 52mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
199 reviews
Excellent
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