Paneer Lababdar is one of those rich and irresistible preparations that one just cannot stop talking about. This restaurant-style velvety paneer lababdar is a delectable North Indian Curry where paneer shapes and ground paneer are stewed in a rich onion-tomato-based sauce.
Make this restaurant-style dish at home using my simple and basic recipe. The word lababdar has a mughal beginning. What’s more, those dishes named lababdar most likely have some mughal impact. Despite the fact that there is no definite interpretation to the word, it is used to describe delectable, rich dishes that are very alluring and that you and your tastebuds will give up to.
Paneer lababdar is best presented with Butter Naan, Garlic Butter Naan, and Laccha Paratha.
Without wasting anymore time let’s dig into the recipe…..
Paneer Lababdar
Ingredients For Gravy – Paneer Lababdar
- 2 tbsp Oil
- 3 Cloves
- 2 Green cardamom
- 6-8 Black pepper cons
- 2 Bay leaves
- 1½ Ginger (roughly sliced)
- 5-6 Garlic (roughly sliced)
- 3 medium Onion (roughly sliced)
- 4 medium Tomatoes (roughly sliced)
- 4 Dry Kashmiri chilli
- 1 tsp Degi Red chilli powder
- ¼ tsp Turmeric powder
- 8-10 Cashew nuts
- Salt to taste
- Water as required
For Marination
- 1 medium Onion diced
- 1 medium Capsicum diced
- Salt to taste
- ¼ tsp Degi Red chilli powder
- A pinch Garam masala powder
- 500 gm Paneer cubed
- 1 tbsp Oil
- तेल 2 tbsp Oil (to saute)
For Finishing Paneer Lababdar Gravy
- 2 tbsp Ghee
- 1 tsp Cumin seeds
- 2 tbsp Garlic, chopped
- 1 medium Onion, chopped
- 1 medium Tomato, chopped
- 2 fresh Green chillies, chopped
- Salt to taste
- ½ tsp Degi Red chilli powder
- 1 tsp Coriander powder
- ¼ tsp Turmeric powder
- Prepared Gravy
- 2 heaped tbsp Fresh Cream
- ½ tsp Sugar
- ½ tsp Dry Fenugreek leaves powder
Instructions For Paneer Lababdar
- In a deep bottom pan, add oil, cloves, green cardamom, black peppercorns, bay leaves and let it splutter. Add ginger, garlic, onion and saute it well.
- Add tomato, bay leaf, dry red chilli, degi red chilli powder, turmeric powder and saute it well. Add cashew nut, salt to taste, add little water and mix well. Cover it with a lid and cook on medium flame until the tomatoes turn soft.
- Onces the tomatoes are soft, transfer them into a bowl and grind it with the help of a hand blender to a smooth puree. Strain the gravy in another bowl and keep it aside for further use.
- For Vegetables & Paneer Marination – In a bowl, add onion, capsicum, salt to taste, degi red chilli powder, garam masala. Add paneer and toss it well, Add oil and mix everything well. Keep it aside for further use.
- In a deep non-stick pan, heat oil, onces it’s hot, add the marinated paneer mixture into the pan. Toss everything well.
- For Finishing Gravy – In a deep bottom pan, add ghee, once it’s hot, add cumin seeds, garlic and saute it well. Add onion and saute it well until it turns light golden in color.
- Add tomatoes, green chillies and saute for a minute. Add salt to taste, degi red chilli powder, coriander powder, a pinch of turmeric powder. Saute on medium flame until the spices are cooked well.
- Add a little water and mix it well. Now, add the prepared gravy into the mixture and mix it well. Add fresh cream and mix everything well. Add sugar, add the tossed paneer into the gravy and mix it well.
- Cook for 2-3 minutes, finish it with dry fenugreek leaves powder and mix it well. Garnish it with fresh cream, coriander spring.
- Served hot with bread of your choice.
- I love to have Paneer Lababdar with Laccha Paratha.
