Paneer Lababdar is an authentic Punjabi gravy from the region of Punjab. Paneer cooked in a rich and spicy tomato and creamy cashew gravy makes a delicious paneer lababdar.
All the spices along with onion, tomato, ginger, garlic are sauteed until nicely cooked and made as puree and used in the gravy. In this recipe, we use both grated and cubed paneer to get the extra richness and texture of the gravy. Each paneer dish has its own variations with cream or curd or cashew paste. Some even don’t add onion and garlic. You can skip onion and garlic in this recipe if you are not a fan of it.
It seems there are lots of ingredients in the recipe, but trust me it takes only 3 steps to prepare this recipe. The first step is to saute all the ingredients and make it to a fine paste. Then boil the paste to the desired consistency along with the spices. The last step is to add paneer to the gravy and serve hot. Now let us see how to prepare this delicious recipe.
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- 1 tbsp oil
- 1 tsp Cumin seeds
- 1 inch Cinnamon stick/Pattai
- 2 Green Cardamom
- 3 Clove/Lavangam
- 5-6 Pepper Corns/milagu
- 1 Onion roughly chopped
- 1 Green chili
- 2 Garlic pods big
- 1 inch Ginger
- 1 tsp Melon seeds
- 10 Cashews
- 2 Tomatoes roughly chopped
- salt to taste
- 250 grams Paneer/Indian Cheese cut into cubes
- 50 grams Paneer/Indian Cheese grated
- 2 tbsp Butter
- 2 tbsp oil
- 1/4 tsp Turmeric powder
- 1.5 tsp Chili powder
- 1 tsp Coriander powder
- 1 tbsp Sugar
- 1 tsp Garam Masala Powder
- 1 tbsp Methi leaves/Dried fenugreek leaves
- 1/4 cup Fresh cream
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- Heat a pan and add a tbsp of oil. Once the oil gets heated, add cumin seeds, cinnamon stick, green cardamom, clove, peppercorns, and let it crackle.
- To this, add onion and saute for a min. Then add green chili, garlic, ginger, and saute until the onion turns translucent.
- Add melon seeds, cashews and saute for another min. Then add tomatoes, salt for onion tomato, a little water, and saute until the tomatoes turn mushy.
- Once done, let it cool completely. Transfer it to a mixer jar and grind it to a smooth paste.
- Heat another pan, add butter and oil. Once the butter melts, add turmeric powder, chili powder and saute for a min. Do not let it burn.
- Then add the prepared paste and mix it well. Then add coriander powder, half of the garam masala powder, sugar, fenugreek leaves, adjust salt, water, close the lid and cook for 10 mins or until the raw smell goes.
- Add grated paneer, cream, and cook for a min. At last, add paneer cubes and cook for 5 mins. Add remaining garam masala powder, coriander leaves, and mix well.
- Paneer Lababdar is ready. Serve it hot with naan, roti, or paratha.
- Adding grated paneer gives a nice thick consistency to the gravy.
- Cut paneer into cubes or as any shape that you prefer.
- This goes well with naan, roti, or paratha.
Rich, creamy, and delicious restaurant-style paneer lababdar is ready to relish.
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