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A Recipe served in a plate

Paneer Lababdar

Paneer Lababdar is a rich North Indian dish made with paneer in a creamy tomato-based gravy, flavored with spices like garam masala and kasuri methi. It has a slightly sweet and tangy taste, often served with naan or rice, making it a popular vegetarian option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course paneer
Cuisine Indian
Servings 4
Calories 1600 kcal

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!

Notes

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! 

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! 

Nutrition

Nutrition Facts
Paneer Lababdar
Amount per Serving
Calories
1600
% Daily Value*
Fat
 
100
g
154
%
Saturated Fat
 
35
g
219
%
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
35
g
Cholesterol
 
200
mg
67
%
Sodium
 
800
mg
35
%
Potassium
 
1000
mg
29
%
Carbohydrates
 
90
g
30
%
Fiber
 
15
g
63
%
Sugar
 
20
g
22
%
Protein
 
70
g
140
%
Vitamin A
 
1500
IU
30
%
Vitamin B1
 
0.3
mg
20
%
Vitamin B2
 
0.5
mg
29
%
Vitamin B3
 
3
mg
15
%
Vitamin B5
 
2
mg
20
%
Vitamin B6
 
0.5
mg
25
%
Vitamin B12
 
1
µg
17
%
Vitamin C
 
50
mg
61
%
Vitamin E
 
2
mg
13
%
Vitamin K
 
15
µg
14
%
Calcium
 
700
mg
70
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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