Paneer Lababdar recipe is a yummy North Indian dish made with soft paneer in a creamy, tomato-based gravy. It's inspired by Mughlai cooking, which is famous for its rich, royal flavors. This dish is perfect for special occasions, and my family loves making it for holidays!
Jump to:
- What is Paneer Lababdar?
- Why Paneer Lababdar?
- Lababdar Vs. Butter Masala
- What Makes Paneer Lababdar Unique?
- What You Need for Paneer Lababdar?
- How to Make Paneer Lababdar Recipe?
- Creative Variations
- Serving Suggestion
- Health Nutrition: Is Paneer Lababdar Healthy?
- Leftover Ideas
- Storing Leftover Paneer Lababdar
- Time Saving Tips
- ❔FAQs
What is Paneer Lababdar?
Paneer Lababdar recipe is a delicious and creamy North Indian curry made with paneer (Indian cottage cheese) in a rich, flavorful tomato gravy.
The gravy is full of aromatic spices like garam masala, cumin, and coriander, which make it super tasty and indulgent.
Not only does it have a smooth and creamy texture, but it also melts in your mouth.
This dish is perfect for special occasions or weekend dinners when you want to treat yourself and your loved ones!
Paneer Lababdar recipe comes from Mughlai cuisine, which was popular during the time of the Mughal Empire.
Back then, royal kitchens would create creamy, tomato-based gravies to pair with meats and paneer. This dish is a part of that royal tradition, combining rich flavors and a luscious texture to make it a favorite at festive feasts.
Why People Love it❤️
All in all, Paneer Lababdar recipe is a true indulgence for your taste buds.
It brings together the goodness of paneer and the richness of a spicy, creamy tomato gravy, making it a dish that everyone loves!
Whether you enjoy it with naan or rice, it's sure to make your meal special!
Why Paneer Lababdar?
Paneer Lababdar recipe is loved by many, especially paneer fans. The rich, velvety gravy is super creamy and flavorful, while the soft paneer adds the perfect texture. Not only does it taste amazing, but it’s also a crowd-pleaser at any meal.
It goes wonderfully with naan, roti, or jeera rice. Whether you're at a family dinner or a special gathering, this dish is sure to impress everyone!
All things considered, Paneer Lababdar recipe is not just tasty, but also comforting and satisfying. It’s the kind of dish you’ll want to have over and over again!
Lababdar Vs. Butter Masala
- Rich & Creamy Sauce:
- Lababdar has a smooth, luxurious sauce made with cashew paste and cream, while Butter Masala gets its velvety texture from generous butter and cream. It’s like a warm hug in a bowl!
- Paneer Pieces:
- Lababdar uses larger chunks of paneer that soak up the flavorful gravy, making each bite extra satisfying. Butter Masala, on the other hand, has smaller pieces that blend into the sauce for a soft, melt-in-your-mouth experience.
- Spice Level:
- Lababdar has a moderate heat from red chili powder, balancing the richness, while Butter Masala is milder, with just a hint of spice to complement its buttery flavor.
- Flavor Profile:
- Lababdar brings a bit of warmth and depth, while Butter Masala offers a sweeter, buttery indulgence. It's like choosing between a cozy sweater or a soft blanket!
What Makes Paneer Lababdar Unique?
- Indulgent & Flavorful: A rich blend of tomato, cream, and cashews makes it creamy and decadent, unlike lighter paneer dishes.
- Unique Taste: It balances tangy tomato, creamy richness, and a nutty cashew flavor, setting it apart from dishes like Paneer Butter Masala.
- Perfect Texture: Soft, crumbly paneer in a silky, smooth gravy creates a delightful contrast with every bite.
Dive into our absolute favorites—each one a flavor-packed delight!
What You Need for Paneer Lababdar?
Key Ingredients:
Ingredients Breakdown:
- Paneer: Fresh, firm paneer is key! Cubing or grating it allows the gravy to coat the paneer perfectly. Tip: The firmer the paneer, the better it holds its shape in the rich gravy.
- Tomatoes: Fresh tomatoes are pureed to create the tangy, smooth base of the gravy. This gives the dish its rich, slightly tart flavor—like the heart of the curry.
- Spices: Key spices like cumin, garam masala, turmeric, red chili, and coriander add depth and warmth. Each spice brings its own magic, creating the aromatic and flavorful experience of Paneer Lababdar.
- Cream & Cashews: Cream gives the dish its velvety richness, while cashew paste adds a subtle nutty flavor and thickens the gravy, making every bite feel indulgent.
- Other Ingredients: Onions, ginger-garlic paste, green chilies, and fresh coriander leaves are essential for flavor and garnish. These ingredients bring both aroma and color to your dish!
How to Make Paneer Lababdar Recipe?
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
- First, add chopped tomatoes to the pan, followed by turmeric powder, red chili powder, and coriander powder.
- 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.
5. Garnish and Serve Paneer Lababdar
- Finally, garnish with fresh coriander leaves.
- Next, serve hot with naan, roti, or rice for a delicious meal!
Creative Variations
1. Vegan Version: Swap paneer with tofu or vegan paneer, and use coconut cream instead of dairy cream. Perfect for a plant-based feast!
2. Spicy Paneer Lababdar: Add more green chilies or red chili powder, or even freshly ground black pepper for a fiery kick! For those who love heat!
3. Stuffed Paneer Lababdar: Try stuffing paneer cubes with a mix of paneer, cashews, and raisins before cooking them in the gravy. A gourmet twist that’ll surprise your taste buds!
4. Cashew-Free Version: Skip the cashew paste and use almond paste or yogurt for thickening. Light and nut-free, but still creamy and delicious!
Serving Suggestion
- With Flatbreads: Naan, roti, or paratha – perfect for scooping up the rich, creamy gravy.
- With Rice: Jeera rice or basmati rice – simple and complements the curry beautifully.
- Accompaniments: Raita, onion salad, or mint chutney – adds a refreshing zing to balance the richness.
Health Nutrition: Is Paneer Lababdar Healthy?
Paneer Benefits: Paneer is rich in protein, calcium, and essential vitamins. A great choice for vegetarians and those seeking a nutritious boost!
Nutritional Balance: Although indulgent, Paneer Lababdar offers a good balance of protein and healthy fats (from cream and cashews). It’s the perfect mix of rich and nutritious!
Lighter Version: For a lighter option, opt for low-fat paneer, reduced-fat cream, or replace cashew paste with blended cauliflower. Cut the calories but keep the flavor!
Leftover Ideas
1. Wrap It Up: Firstly, spread the leftover Paneer Lababdar onto a tortilla, add fresh veggies for crunch, and roll it up. In short, you’ve got a quick, on-the-go meal!
2. Paneer Sandwich: Next, layer the leftover paneer and gravy between slices of bread, toss in some greens, and you’ve got a satisfying sandwich. To put it another way, it’s a delicious and hearty snack!
3. Rice Bowl: Alternatively, mix the leftovers with rice, heat it up, and you've got a flavorful rice bowl. In essence, it's a quick, satisfying meal!
5. Paneer Pasta: For example, stir the leftovers into cooked pasta for a creamy, Indian-inspired twist. As a result, your pasta dish will have a unique, flavorful kick!
Storing Leftover Paneer Lababdar
- Cool First: Let Paneer Lababdar cool to room temp before storing, so no condensation ruins its freshness.
- Airtight Love: Use airtight containers to lock in flavor and texture.
- Refrigerate Fast: Pop it in the fridge within 2 hours to keep it safe and tasty!
- Reheat Gently: When reheating, go low and slow—add a splash of water or cream to keep it creamy and dreamy!
Time Saving Tips
Make-Ahead Gravy: Firstly, prepare the gravy in advance and store it in the fridge for up to 2 days. Alternatively, freeze it for longer storage. In essence, you’ll save precious time on busy evenings when you just need to cook the paneer and add it to the ready-made gravy.
Batch Cooking: Another key point, consider doubling the recipe. Store the leftovers in the fridge for quick, flavorful lunches or dinners throughout the week. As a result, this dish tastes even better after the flavors have had time to meld.
Prepping Paneer: To begin with, if you plan on making Paneer Lababdar more frequently, pre-cube the paneer and store it in the fridge. Thus, you’ll have quicker prep next time you’re ready to cook!
Did you try this Paneer Lababdar recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
❔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.
Paneer Lababdar
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
- First, add chopped tomatoes to the pan, followed by turmeric powder, red chili powder, and coriander powder.
- 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
- Finally, garnish with fresh coriander leaves.
- Next, serve hot with naan, roti, or rice for a delicious meal!
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