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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
01/12/2025
Anyone who enjoys North Indian cuisine has probably seen Paneer Lababdar on the menu at a decent restaurant. But the fact that you can easily make it at home adds a whole new level of excitement. Here’s a breakdown of how to make this finger-licking, luscious Paneer Lababdar in a rich onion and tomato base.
You know, you make paneer dishes at home all the time, but they just can't compare to the ones at your favourite restaurant, right? If you're looking for the ideal comfort dish that’s also easy to make, look no further than this North Indian paneer lababdar recipe.
To put it another way, Paneer Lababdar is the perfect meal to whip up on those occasions when you want to treat yourself or your guests. Dinner on a Tuesday becomes something special with this dish, a velvety onion-tomato sauce, reminiscent of a restaurant, that clings adoringly to cubes of soft paneer, seasoned with the ideal harmony of garam masala and kasuri methi.
And the best part? You'll never look at store-bought curry bases the same way again once you've mastered this method.
In a saucepan, heat a tablespoon of oil or ghee and sauté two medium chopped onions, a piece of ginger, and a handful of garlic cloves until the onions become golden. For more spice, throw in two green chillies, three diced tomatoes, and cashews. Let the ingredients cool a little.
This is the place where the magic takes place. The sweetness of onions is complemented by the tanginess and depth of ripe tomatoes. A restaurant-style finish can be achieved by blending them into a smooth paste.
Put the onion and tomato paste back into the pan and cook gently. Season with salt and add half a teaspoon of turmeric powder, one teaspoon of red chilli powder, and one teaspoon of coriander powder. Mix well.
Add 1.5 cups of paneer cubes and about 1/4 cup of water (or more or less depending on desired consistency), and bring to a gentle boil till oil begins to separate from the sides of the pan.
In order to add a touch of richness without making it too heavy, a dollop of cream (or cashew paste, if you are feeling adventurous) is great. To finish, add a teaspoon of garam spice and a large sprinkle of crushed kasuri methi. Allow the flavours to combine by simmering for a few more minutes before serving.
The combination of Paneer Lababdar with naan, paratha, or jeera rice is a recipe that is sure to wow. It also gets along well with sirke wale pyaaz (pickled onions) and crisp salads. Serving this dish with a side of dal and a tall drink of cool lassi is the perfect way to create the ideal North Indian feast.
Cooking Paneer Lababdar at home takes roughly 25 to 30 minutes, but it's absolutely worth the preparation and wait. The dish is rich enough to deserve a spot at a party, yet simple enough to cook on a weeknight. Serve it whenever you like; the combination of tart tomatoes, creamy cashews, and tender paneer will never disappoint. So, stop ordering takeaway the next time you crave a North Indian restaurant-style meal; chances are, you already have all the ingredients at home.