Authentic Restaurant-Style Paneer LababdarVeg
Bring the authentic taste of your favorite restaurant home with this easy Paneer Lababdar recipe! This rich and creamy Indian cottage cheese curry is made with a velvety onion-tomato gravy, aromatic spices, and a touch of fresh cream. Perfectly balanced with subtle sweetness and bold flavors, this dish is best enjoyed with hot naan, roti, or steamed rice. Follow this simple step-by-step guide to prepare this restaurant-style delicacy for your family and guests.
Ingredients
1 tbsp Oil
1 tsp Cumin Seeds
4 no. Cloves
6 no. Black Peppercorns
2 no. Green Cardamoms
2 no. Bay Leaf
1/4 tsp of cinnamon powder
1 no. Green Chilli (chopped)
3 no. Onion (chopped)
5 no. Tomato (chopped)
1 tbsp of White melon seeds
9 no. Cashew Nuts
2 no. Kashmiri Red Chilli
1 tsp Salt
1 cup Water
2 tbsp Butter
1 tbsp of Ginger garlic paste
1 small Kashmiri Red Chilli Powder
2 tbsp Tomatoes (puréed)
100 g Paneer (grated)
1 tsp Garam masala Powder (Hot Spices)
1 tsp Sugar
1 tbsp of Kasuri methi
1 tbsp Fresh Cream
400 gms of paneer(diced)
For garnishing Coriander Leaves (chopped)
Instructions
Step 1— preparing the gravy base
1
Heat oil in a pan and add cumin seeds, cloves, black peppercorns, green cardamoms, bay leaves
2
Add the chopped green chilli, onions, and tomatoes. Sauté until softened.
3
Stir in white melon seeds, cashew nuts, Kashmiri red chillies, and salt. Mix well.
4
Pour in water, cover the pan, and cook for several minutes until the vegetables are tender.
5
Once cooked, let the mixture cool completely.
6
Transfer the mixture to a blender, add a little water, and grind into a smooth paste.
7
Strain the paste through a sieve to ensure a silky, velvety texture for the gravy.
Step 2— cooking the paneer Lababdar
1
In a clean pan or kadhai, heat butter.
2
Add ginger-garlic paste and sauté for a few seconds.
3
Stir in Kashmiri red chilli powder and tomato purée (if using). Mix well.
4
Pour in the prepared gravy base and stir thoroughly.
5
Lower the flame and add the grated paneer; this creates a rich, creamy consistency.
6
Season with garam masala powder, sugar, and additional salt if needed.
7
Add crushed dried fenugreek leaves (kasuri methi) for aroma and extra water to adjust the consistency of the gravy.
8
Stir in fresh cream for added richness and sweetness.
9
Finally, add the diced paneer cubes and mix gently into the gravy.
10
Cover the pan and let it simmer for a few minutes to allow the flavors to blend.
11
Garnish with a swirl of fresh cream and freshly chopped coriander leaves before serving hot with roti or naan.
