Paneer Lababdar

Paneer Lababdar is a restaurant-style, easy-to-make vegetarian gravy recipe that is loaded with flavors and tastes delicious. Prepared in onion-tomato gravy, cashews, and Indian masalas, this recipe is a hit among everyone. Creamy, tangy, and rich in texture, it can be served with Naan, Tandoori roti, or Jeera Rice.

This vegetarian Paneer Lababdar recipe is Gluten-free, which makes it a double yay!

This recipe is mostly available on the menu of Indian restaurants. My family is a huge Paneer fan and we often make Paneer Gravy recipes when guests come over. Also, we make Homemade Paneer which makes the dish, even more, healthier and yummier.

Looking for more Paneer recipes, try these.

• Paneer Butter Masala
• Achari Paneer.
• Paneer Angara
• Corn and Paneer masala.
• Zingy Parcel.

This step-by-step recipe from vegrecipesofindia is a great option to read too.

Tips & Tricks:

• Since Paneer is the key ingredient in this recipe, it’s advisable to use fresh Paneer. I love making Homemade Paneer which is not only soft but healthier too.
• The creamy consistency comes from the cashews.
• A great tip that I usually follow is making the gravy beforehand or a day before. Saves time and energy if guests coming home for Lunch.
• Sieving the onion-tomato-cashew gravy with a strainer gives a beautiful silky gravy, which makes it restaurant style.
• Grate some Paneer, add it to the gravy and see the magic!

Print Recipe

Paneer Lababdar

Paneer Lababdar is an easy-to-make, restaurant-style recipe that is made of onion-tomato gravy. Rich in texture and flavors, serve it with Tandoori roti or Naan and it's finger-licking good.

Course

main course

Cuisine

indian, indian north indian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 200 gms Cottage cheese/Paneer
• 2 tablespoons Grated paneer
• 3-4 number onion Medium size
• 2 number Tomatoes Medium size
• 10-12 number Cashews
• 5-6 number Garlic pods
• 2 number Green chili
• 2 number Whole dried red chili
• 1 tablespoon Oil
• 1/2 teaspoon Jeera
• 1 teaspoon Red chili powder
• 1/4 teaspoon Haldi Powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon Kashmiri Lal mirch Powder For color
• 1/2 teaspoon Dried Kasuri meethi
• to taste Salt
• for garnish Chopped coriander leaves

Course main course Cuisine indian, indian north indian Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients 200 gms Cottage cheese/Paneer 2 tablespoons Grated paneer 3-4 number onion Medium size 2 number Tomatoes Medium size 10-12 number Cashews 5-6 number Garlic pods 2 number Green chili 2 number Whole dried red chili 1 tablespoon Oil 1/2 teaspoon Jeera 1 teaspoon Red chili powder 1/4 teaspoon Haldi Powder 1/2 teaspoon garam masala 1/4 teaspoon Kashmiri Lal mirch Powder For color 1/2 teaspoon Dried Kasuri meethi to taste Salt for garnish Chopped coriander leaves

Instructions

1. In a kadhai, heat oil. Add jeera and dried whole red chili.
2. To this add roughly chopped onions, garlic, green chili, and cashews. Sauté till onions become transparent.
3. Now add roughly chopped tomatoes and cook it till it becomes soft.
4. Add masalas. Haldi, lal mirch, garam masala, and Kashmiri Lal Mirch powder. Cook everything together till oil starts releasing.
5. Let this mixture cool down. Once cooled down, grind this mixture to make a smooth puree. Add a little water if required.
6. Sieve the mixture using a strainer or a chalni. The idea is to get a smooth and beautiful puree.
7. Heat kadhai once again and cook this mixture. Add a little water for consistency. Add salt to taste and taste the masalas.
8. Add grated paneer and paneer cubes. Finely add the crushed dried kasuri methi and cook for another 2 -3 minutes.
9. Drizzle some fresh malai and garnish it with chopped coriander leaves.
10. Serve it with Naan or tandoori roti. Enjoy!

    

Share this Recipe