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Paneer Lababdar

Paneer Lababdar

IndianIndianIntermediateIntermediateMain CourseMain Course
Paneer Lababdar Creamy Indian Gravy
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Authentic Creamy
Paneer Lababdar
: A Must-Try Indian Gravy

47 mins
Cooking Time
Intermediate
Difficulty
23
Ingredients
Veg + Dairy
Diet
Paneer Lababdar is a North Indian gem, often found in restaurants but rarely perfected at home. Its unique appeal lies in its dual texture: crumbled paneer enriches the sauce, while cubes add bite. This gravy gets its silky consistency and nutty depth from melon seeds and cashews, not just cream, beautifully balancing the sweetness of onions and tanginess of tomatoes.

Ingredients

UNITSIngredients
50 gGrated cottage cheese (paneer)
200 gPaneer cubes (1-inch pieces)
2 tbspOil
1 tspCumin seeds
2Green cardamoms
2Cloves
3 mediumOnions, chopped
3 mediumTomatoes, chopped
to tasteSalt
1½ tbspMelon seeds (magaj)
8–10Cashew nuts
1 tbspOil (For Gravy)
2 tspButter
1 tbspGarlic, finely chopped
½ tbspGinger, finely chopped
1Green chilli, chopped
1 tspKashmiri red chilli powder
½ tspDry fenugreek leaves (kasuri methi) powder
1 tspHoney
¼ tspGaram masala powder
2 tbspFresh coriander leaves, chopped
2 tbspFresh cream, extra for drizzling
for garnishFresh coriander sprig

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Follow
Directions

Description - Step 1

Step 1: Build the base

Heat oil in a non-stick kadai. Add cumin seeds, green cardamoms, and cloves. Sauté until aromatic. Add chopped onions and cook until golden brown. Stir in chopped tomatoes, salt, melon seeds, and cashews. Cook until the tomatoes soften and the nuts release their oils.

Description - Step 2

Step 2: Blend into a paste

Remove mixture from heat, cool slightly, and transfer to a blender. Add ½ cup water and grind until completely smooth. For best results, strain once or blend twice for a velvety texture.

Description - Step 3

Step 3: Temper the gravy

In the same kadai, heat oil and butter. Add garlic, ginger, and green chilli. Sauté briefly, then stir in Kashmiri red chilli powder. Pour in the blended onion–tomato–nut paste. Cook for 2 minutes, letting the spices bloom.

Description - Step 4

Step 4: Enrich and simmer

Add 1½ cups of water and bring to a boil. Stir in kasuri methi powder and honey. Mix grated paneer into the simmering gravy—this gives body and creaminess.

 

Description - Step 5

Step 5: Add paneer cubes & finish

Gently fold in paneer cubes. Adjust seasoning, sprinkle garam masala, and add coriander leaves. Finally, stir in cream and remove from heat. Transfer to a serving bowl, drizzle with extra cream, and garnish with a coriander sprig.

Step 1
Step 1: Build the base
10 Minutes
Step 2
Step 2: Blend into a paste
5 Minutes
Step 3
Step 3: Temper the gravy
5 Minutes
Step 4
Step 4: Enrich and simmer
7 Minutes
Step 5
Step 5: Add paneer cubes & finish
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve Paneer Lababdar in a deep white or black bowl to highlight its rich colour.

... Read More

Pairing Instructions

pairing-instructions-image

Present alongside butter naan cut into quarters, stacked in a rustic basket lined with a cotton cloth. 

 

... Read More

Garnishing Instructions

garnishing-instructions-image

Before serving, lightly crush kasuri methi between palms and sprinkle on top; it releases essential oils at the last moment, intensifying the aroma.

 

... Read More

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