on Jan 24, 2022, Updated Feb 07, 2022 As someone who loves paneer, I am always on the lookout for new recipes to try. While nothing beats my love for the lusciously smooth butter paneer masala or my creamy matar paneer, this paneer lababdar recipe is another perfect paneer curry variation I find myself craving quite often. If you are a fan of paneer, then this is a recipe you absolutely must try. Here’s why:
Cashews, almonds and grated paneer deliver incredible creaminess minus the heaviness of cream Restaurant-style taste that comes together with some basic pantry staples The gravy can be made in advance and stored in the refrigerator to save time This is a naturally gluten-free recipe
Paneer Lababdar Ingredients
Paneer – Paneer is used in two forms in this recipe – paneer cubes and grated paneer. Paneer cubes are cooked in the gravy while grated paneer is added just before serving for added texture and creaminess. Onions and tomatoes – Onions and tomatoes in a 1:4 ratio. Almonds and cashews – Soaked and blended with onions, tomatoes and dry spices to form the base of the gravy. Adds natural creaminess. Kasuri methi – Just a little to bring all the flavours together and add a hint of smokiness. Spices – A mix of both whole spices (Kashmiri red chilli, cardamom, cloves, cinnamon) and ground spices (red chilli powder, coriander powder, turmeric and garam masala ) are added at different stages of the cooking process. Oil and ghee – This recipe uses both oil and ghee. While oil is used to cook the spices in, ghee adds a touch of richness to the dish.
How to make Paneer Lababdar
- Add onions, tomatoes, ginger, garlic, cashew nuts, almonds, dried red chilli to a saucepan along with a cup of water.
- Cover and boil for 10 minutes.
- Cool and blend to a smooth paste. Keep aside.
- Add oil to a saucepan or kadai and allow to heat up. Add the whole spices – cardamom, clove and cinnamon and allow to fry for about a minute or until fragrant.
- Add chilli powder, coriander powder and turmeric powder and saute on low heat for 1-2 minutes or until raw smell goes. You can add 2-3 tablespoons water along with the ground spices if you are afraid they will burn.
- Pour the blended mixture into the pan and bring to a boil on medium heat.
- Cover and reduce the heat to low and simmer for 10-15 minutes or until the desired consistency is achieved.
- Add garam masala, kasuri methi and ghee and mix to combine.
- Add in the paneer cubes and simmer for 2-3 minutes.
- Top with grated paneer, fresh cream and chopped coriander. Serve hot along with naan, roti or rice! Paneer lababdar is often on the menus of most North Indian restaurants, but it may not be your go-to order. If you are someone who’s never tried this amazing paneer curry before, believe me, you are missing out! Equally comforting for a weekday dinner as it is on special occasions, you’re bound to get a lot of compliments on this one!
Serve Paneer Lababdar with
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This article has been researched and written by Urvi Dalal
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