Paneer Lababdar is a rich, creamy, and mildly spiced paneer dish, perfect for pairing with naan, tandoori roti, or jeera rice. Unlike other paneer gravies, this one boasts a velvety texture enhanced by cashews, melon seeds, and grated paneer.
Ingredients (Serves 4-6)
For the Gravy Base:
- 2-3 tbsp oil
- 1 tsp cumin seeds
- 8-10 cloves of garlic
- 2-inch ginger piece
- 2-3 green chilies (adjust to spice preference)
- 2 medium-sized onions, sliced or roughly chopped
- 2 bay leaves
- 1-inch cinnamon stick
- 3-4 green cardamoms
- 3 medium-sized tomatoes, roughly chopped
- 2-3 tbsp chopped coriander stems (adds fresh aroma)
- Salt to taste
- 1 tsp Kashmiri red chili powder (for color, not too spicy)
- ¼ tsp turmeric powder
- 4-5 Kashmiri dried red chilies, broken into pieces
- 15 cashew nuts
- 3 tbsp melon seeds (for creaminess)
- ½ cup hot water
For Tossing Paneer:
- 500g paneer, cut into cubes
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- Pinch of salt
- 2 tbsp oil
For Tempering & Final Cooking:
- 3-4 tbsp oil
- 1 tsp cumin seeds
- 2 chopped green chilies
- 2 medium-sized chopped onions
- 1 tbsp ginger-garlic paste
- ¼ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 2 medium tomatoes, finely chopped
- Salt to taste
- 1 chopped capsicum (adds texture & flavor)
- 3-4 tbsp fresh cream
- 2 tbsp butter
- ½ tsp roasted kasuri methi (dried fenugreek leaves) powder
- Pinch of homemade garam masala
- 30-35g grated paneer (for extra richness)
- Fresh coriander leaves, for garnish
Instructions
1. Prepare the Gravy Base
I. Heat oil in a pot and add cumin, garlic, ginger, green chilies, onions, bay leaves, cinnamon, and cardamoms.
II. Sauté until onions turn translucent, then add tomatoes, coriander stems, salt, chili powder, turmeric, dried Kashmiri chilies, cashews, and melon seeds.
III. Cook on medium flame until tomatoes become soft and mushy.
IV. Add hot water, cover, and cook for 10-15 minutes.
V. Remove bay leaves and cinnamon, let it cool, then blend into a smooth paste.
VI. Strain the blended gravy and set aside.
2. Toss the Paneer
I. Heat oil in a wok and add paneer cubes.
II. Sprinkle turmeric, chili powder, and salt, then gently stir or toss on high flame for 1-2 minutes.
III. Remove and keep aside.
3. Prepare the Final Gravy
I. Heat oil in a wok, add cumin seeds, and let them crackle.
II. Add green chilies, onions, and sauté until golden brown.
III. Stir in ginger-garlic paste, then add turmeric, chili powder, coriander powder, and a splash of water.
IV. Cook for 2-3 minutes, then add chopped tomatoes and salt.
V. Once tomatoes soften, add chopped capsicum and sauté briefly.
VI. Stir in the strained gravy, mix well, and cook for 5-6 minutes, adjusting consistency with hot water if needed.
4. Finish & Serve
I. Add tossed paneer, followed by fresh cream, butter, kasuri methi, garam masala, and grated paneer.
II. Mix gently, keeping flame low to avoid splitting the cream.
III. Garnish with fresh coriander and serve hot with naan, roti, or rice.
Chef’s Tips
- Strain the gravy for a smoother, restaurant-style texture.
- Grated paneer enhances richness—don’t skip this secret trick!
- Kasuri methi adds authentic aroma, balancing creamy flavors.