Paneer Lababdar recipe is a delicious Indian dish made with soft paneer cooked in a rich, creamy tomato-based gravy. This dish has its roots in North Indian cuisine and is inspired by Mughlai cooking, which is known for its luxurious flavors.
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About Paneer Lababdar Recipe
Paneer Lababdar recipe is believed to have originated in North India, where it is commonly served in dhabas and restaurants.
As a result, it has become a popular dish in Punjabi cuisine, known for its rich, creamy texture and spicy flavor.
Interestingly, the name "lababdar" suggests richness and indulgence, highlighting the creamy sauce that perfectly complements the paneer.
While Paneer Lababdar recipe is similar to other paneer dishes, it stands out because of its unique gravy.
The use of cashew paste and cream makes it especially creamy, and many people choose it for gatherings, as it is a crowd-pleaser that never disappoints!
What is Paneer Lababdar?
Paneer Lababdar is a beloved dish in Indian cuisine, frequently found on the menus of many Indian restaurants.
This rich and flavorful paneer gravy combines the creamy texture of paneer with a spiced tomato-based sauce, making it a popular choice for both casual diners and food enthusiasts.
While it is often associated with Punjabi cuisine, my version emphasizes the use of onions, tomatoes, and a blend of spices.
Adding cashews enhances the creaminess of the gravy, offering a richer texture compared to other paneer dishes.
Ultimately, Paneer ki recipe Lababdar has carved out its own niche due to its unique charm.
Lababdar vs. Butter Masala
1. First, Lababdar has a smooth, thick sauce from cashew paste and cream, giving it a luxurious feel. In contrast, Butter Masala is velvety and rich due to the generous amount of butter and cream.
2. Lababdar features larger chunks of paneer that soak up the gravy, while Butter Masala uses smaller pieces that blend into the sauce for a softer texture.
3. Finally, Lababdar uses red chili powder for a moderate heat that balances the creaminess, whereas Butter Masala is milder, using red chilies sparingly to enhance its buttery flavor.
How to Make Paneer Lababdar
Step by Step Guide Paneer Lababdar
1. Prepare the Cashew Paste
- First, drain the soaked cashew nuts and blend them into a smooth paste. You can add a little water if needed, and then set the paste aside.
2. Saute the Onions and Spices
- Next, heat oil in a pan over medium heat.
- Add cumin seeds and bay leaves, and sauté for a few seconds until the cumin seeds start to splutter.
- Then, add finely chopped onions and cook until they turn golden brown, which takes about 8-10 minutes.
- After that, add ginger-garlic paste and green chilies, sautéing until the raw smell disappears.
3. Cook the Tomato Mixture
- Now, add chopped tomatoes along with turmeric powder, red chili powder, and coriander powder to the pan.
- Cook until the tomatoes become soft and the oil starts to separate, which takes about 10 minutes.
- Afterward, let the mixture cool slightly, then blend it into a smooth paste.
4. Prepare the Gravy
- Return the blended tomato paste to the pan and cook for a few minutes until it thickens.
- Next, stir in the cashew paste and cook for another 5 minutes to make the gravy creamy and rich.
- After that, add the paneer cubes and gently stir to coat them with the sauce.
- Pour in the cream and mix well, cooking for 5-7 minutes on low heat until the paneer is heated through.
- Finally, add garam masala and salt to taste, stirring well and cooking for another 2 minutes.
6. Garnish and Serve Paneer Lababdar
- To finish, garnish with fresh coriander leaves.
- Serve hot with naan, roti, or rice for a delicious meal!
Cooking Techniques
1. Stovetop
- First, stovetop cooking is a quick method that allows you to prepare Paneer Lababdar in less time. This technique helps the flavors come together quickly, resulting in a rich and creamy dish.
2. Slow Cooking
- Slow cooking takes more time but deepens the flavors. By simmering the dish slowly, the spices can infuse into the paneer and gravy, creating a more complex taste.
Serving Suggestion
1. Serve with Naan
- First and foremost, Paneer ki recipe Lababdar pairs perfectly with soft naan. This bread is not only ideal for scooping up the creamy gravy, but it also enhances each bite, making the meal even more delicious!
2. Pair with Rice
- You can also serve it with steamed basmati rice. Not only does the fluffy rice complement the rich sauce, but it also balances the flavors beautifully, creating a satisfying meal!
3. Try with Roti
- You can enjoy it with roti, which is another type of Indian bread. Roti adds a nice texture and is a healthy option for a complete meal.
4. Garnish for Presentation
- Finally, don’t forget to garnish with fresh coriander leaves! This adds a pop of color and a fresh taste that makes the dish look and taste even better.
Leftover Ideas
1. First, you can transform the leftovers into delicious wraps. Simply spread the Paneer Lababdar onto a tortilla, then add some fresh veggies for crunch. After that, roll it up, and you’ll have a tasty meal that’s perfect for enjoying on the go!
2. You can create a flavorful sandwich. Simply layer the leftover paneer and gravy between slices of bread, and add some greens for crunch.
3. Another great idea is to mix the leftovers with rice to make a quick rice bowl. Just heat it up, and you have a new, satisfying meal!
4. Finally, you can even stir the leftovers into cooked pasta. This creates a creamy pasta dish with a unique Indian twist that's sure to impress!
Storage Tips
1. First, let the Paneer Lababdar cool down to room temperature before storing it. This helps prevent condensation in the container, keeping it fresh.
2. Next, store the leftovers in airtight containers. This keeps the dish safe from air and helps maintain its flavor and texture.
3. Make sure to refrigerate the leftovers within two hours. This keeps them safe to eat and helps preserve their taste.
4. Finally, when reheating, do it on low heat. You can add a splash of water or cream to keep the gravy creamy and prevent it from drying out!
FAQs
To make Paneer Lababdar, sauté onions, ginger-garlic paste, and whole spices in oil. Add tomatoes, cook until soft, and then blend into a smooth paste. Mix this paste with cashew paste, cream, and paneer cubes. Simmer until well combined and serve hot.
Key ingredients include paneer, tomatoes, onions, ginger-garlic paste, cashew nuts, cream, and a blend of spices such as turmeric, red chili powder, coriander powder, and garam masala.
Yes, Paneer Lababdar can be made in advance and stored in the refrigerator for up to 2-3 days. In the meantime, reheat gently before serving to ensure the paneer remains tender.
To make a dairy-free version, substitute the paneer with tofu or a dairy-free cheese alternative, and use coconut milk or almond cream instead of dairy cream.
Yes, you can use frozen paneer for Paneer Lababdar. However, thaw it completely and pat it dry before cooking to prevent excess moisture from affecting the dish.
Store leftover Paneer Lababdar in an airtight container in the refrigerator for up to 2-3 days. To explain, reheating the dish gently helps maintain the paneer’s texture and flavor.
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Paneer Lababdar
Ingredients
Ingredients
- 250 gram Paneer (Indian cottage cheese) cubed
- 4 Tomatoes large, finely chopped
- 2 Onions medium, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 Green chilies slit
- 10 Cashew nuts soaked in water for 30 minutes
- ½ Cup Cream
- 2 tablespoon Oil
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- ½ teaspoon Cumin seeds
- 2 Bay leaves
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Prepare the Cashew Paste
- First, drain the soaked cashew nuts and blend them into a smooth paste. You can add a little water if needed, and then set the paste aside.
Saute the Onions and Spices
- Next, heat oil in a pan over medium heat.
- Add cumin seeds and bay leaves, and sauté for a few seconds until the cumin seeds start to splutter.
- Then, add finely chopped onions and cook until they turn golden brown, which takes about 8-10 minutes.
- After that, add ginger-garlic paste and green chilies, sautéing until the raw smell disappears.
Cook the Tomato Mixture
- Now, add chopped tomatoes along with turmeric powder, red chili powder, and coriander powder to the pan.
- Cook until the tomatoes become soft and the oil starts to separate, which takes about 10 minutes.
- Afterward, let the mixture cool slightly, then blend it into a smooth paste.
Prepare the Gravy
- Return the blended tomato paste to the pan and cook for a few minutes until it thickens.
- Next, stir in the cashew paste and cook for another 5 minutes to make the gravy creamy and rich.
- After that, add the paneer cubes and gently stir to coat them with the sauce.
- Pour in the cream and mix well, cooking for 5-7 minutes on low heat until the paneer is heated through.
- Finally, add garam masala and salt to taste, stirring well and cooking for another 2 minutes.
Garnish and Serve Paneer Lababdar
- To finish, garnish with fresh coriander leaves.
- Serve hot with naan, roti, or rice for a delicious meal!
Notes
Cooking Techniques
1. Stovetop
- First, stovetop cooking is a quick method that allows you to prepare Paneer Lababdar in less time. This technique helps the flavors come together quickly, resulting in a rich and creamy dish.
2. Slow Cooking
- Slow cooking takes more time but deepens the flavors. By simmering the dish slowly, the spices can infuse into the paneer and gravy, creating a more complex taste.
Leftover Ideas
1. First, you can transform the leftovers into delicious wraps. Simply spread the Paneer Lababdar onto a tortilla, then add some fresh veggies for crunch. After that, roll it up, and you’ll have a tasty meal that’s perfect for enjoying on the go! 2. You can create a flavorful sandwich. Simply layer the leftover paneer and gravy between slices of bread, and add some greens for crunch. 3. Another great idea is to mix the leftovers with rice to make a quick rice bowl. Just heat it up, and you have a new, satisfying meal! 4. Finally, you can even stir the leftovers into cooked pasta. This creates a creamy pasta dish with a unique Indian twist that's sure to impress!
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