Paneer Lababdar
A luxurious North Indian curry where soft paneer cubes are simmered in a rich, creamy tomato gravy. The addition of grated paneer gives it a unique, luscious texture that's simply irresistible.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Gravy Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for 30-45 seconds until they become fragrant.
- c.Add the chopped onions and sauté for 5-7 minutes until they turn soft and translucent.
- d.Stir in the ginger garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
- e.Add the chopped tomatoes, drained soaked cashews, and 0.5 tsp of salt. Mix well.
- f.Cover the pan and cook for 10-12 minutes on medium-low heat, stirring occasionally, until the tomatoes are completely soft and mushy.
- g.Turn off the heat and let the mixture cool down completely. Remove the whole spices (bay leaf, cinnamon stick, cloves) before blending.
- 2
Step 2
- a.Blend and Strain the Gravy
- b.Transfer the cooled onion-tomato mixture to a high-speed blender.
- c.Blend until you achieve a very smooth, fine paste. Add a few tablespoons of water if needed to help with blending.
- d.Place a fine-mesh sieve over the same pan. Pour the blended paste through the sieve, using a spoon to press it through. This step is crucial for a silky, restaurant-style gravy. Discard any residue left in the sieve.
- 3
Step 3
- a.Cook the Curry
- b.Place the pan with the strained gravy back on the stove over medium heat. Add the butter and let it melt into the gravy.
- c.Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix thoroughly and cook for 3-4 minutes, stirring continuously, until the gravy thickens and you see oil separating at the edges.
- d.Pour in 1 cup of warm water, the remaining 0.5 tsp of salt, and sugar. Stir well to combine and bring the gravy to a gentle simmer.
- 4
Step 4
- a.Add Paneer and Finish
- b.Gently add the paneer cubes and the grated paneer to the simmering gravy. Stir carefully to coat the paneer without breaking it.
- c.Cover and simmer for 4-5 minutes, allowing the paneer to absorb the flavors of the gravy.
- d.Reduce the heat to low. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala and fresh cream.
- e.Stir gently to incorporate everything and cook for just one more minute. Do not boil after adding the cream.
- f.Turn off the heat. Garnish with freshly chopped coriander leaves.
- 5
Step 5
- a.Serve
- b.Let the Paneer Lababdar rest for 5 minutes before serving. Serve hot with naan, roti, paratha, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra soft paneer, soak the cubes in warm salted water for 15 minutes before adding them to the gravy.
- 2Straining the blended gravy paste is the secret to achieving a smooth, velvety, restaurant-quality texture.
- 3Always add cream on low heat and do not boil afterward to prevent it from curdling.
- 4Using ripe, red tomatoes will give the gravy a beautiful natural color and a slightly sweet flavor.
- 5For a richer flavor, you can lightly pan-fry the paneer cubes in a teaspoon of ghee until golden brown before adding them to the curry.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu, butter with vegan butter or more oil, and fresh cream with cashew cream or full-fat coconut milk.
Richer GravyRicher Gravy
Add 1 tablespoon of melon seeds (magaz) along with the cashews when making the gravy base. You can also add 1-2 tablespoons of khoya (milk solids) along with the powdered spices for a richer, more decadent curry.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for extra heat.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of protein, which is essential for muscle building, tissue repair, and overall body function.
Supports Bone Health
The high content of calcium and phosphorus in paneer contributes to strong bones and teeth, helping to prevent osteoporosis.
Source of Healthy Fats
Cashews and cream provide monounsaturated fats and energy, which are beneficial for heart health when consumed in moderation.
Antioxidant Properties
Tomatoes are rich in lycopene, and spices like turmeric contain curcumin, both powerful antioxidants that help protect the body against cellular damage.
Frequently asked questions
While both are creamy tomato-based curries, Paneer Lababdar is distinguished by its unique texture from the addition of grated paneer into the gravy. It also often has a slightly more complex flavor profile from whole spices and sometimes a hint of bell pepper, whereas Paneer Butter Masala is typically smoother and milder.