Paneer Lababdar Recipe

Time and servings

Prep time	10 min
Cook time	45 min
Total time	55 min
Serves	6 servings

Nutrition

Per servings.

Nutrient	Amount
Calories	181 kcal
Carbohydrates	11 g
Protein	2 g
Fat	15 g
Saturated fat	3 g
Cholesterol	11 mg
Sodium	621 mg
Potassium	283 mg
Fiber	3 g
Sugar	4 g
Vitamin A	1017 IU
Vitamin C	24 mg
Calcium	45 mg
Iron	1 mg

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About

Paneer Lababdar is an excellent, premium-rich North Indian curry with deep roots in ancient royal traditional Indian kitchens. It means irresistible, satisfying, tempting, rich and royal curry. The recipe strongly resembles the popular Paneer Butter Masala but has a unique texture. Unlike other North Indian curries, this gravy has a coarse texture mainly derived from grinding the cooked onion and tomatoes in a spice soup. The sauce is later cooked with large paneer cubes, with grated paneer cheese to top it off. Thus creating a super-rich, rustic texture for the curry. There are many different variations to this popular creamy Paneer Lababdar Recipe. The most common way is to make it with red chilli powder, which gives it a bright red colour. The other variation is to have a smoky-flavoured curry known as Dhungar Style. In addition, adding spinach puree gives it a rich green colour known as Lababdar Green. Further, the same curry can be made healthier by skipping cooking cream. Finally, it can also be made in South Indian style by adding coconut milk and curry leaves.

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Ingredients

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Ffor gravy base:

• 2 tbsp oil
• ½ tsp pepper
• 1 bay leaf
• 1 black cardamom
• 4 cloves
• 1 inch cinnamon
• 5 cloves garlic
• 1 inch ginger
• 2 onion (sliced)
• 2 tomato (sliced)
• 2 tbsp cashew
• 2 tbsp melon seeds
• 1 tsp salt
• 2 dride red chilli

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For curry:

• 2 tbsp oil
• 1 tsp cumin
• 1 onion (finely chopped)
• ½ tsp turmeric
• 2 tsp chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 2 cup hot water
• ½ tsp salt
• 4 tbsp panerr (grated)
• 2 tbsp coriadner (finely chopped)
• 2 tbsp kasuri methi (crushed)
• ½ tsp garam masala
• 2 tbsp cream

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For roasting paneer:

• 1 tbsp butter
• 18 cubes paneer
• ½ capsicum (cubed)
• ¼ tsp turmeric
• ¼ tsp chilli powder
• ½ tsp kasuri methi
• pinch salt

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Instructions

1. Firstly, in a pan, heat 2 tbsp oil and saute the spices.
2. Also add 5 cloves of garlic, 1 inch of ginger and 2 onions. Saute well.
3. Further, add 2 tomatoes, 2 tbsp cashew and 2 tbsp melon seeds, 1 tsp salt, and 2 dried red chillies.
4. Saute well till the tomatoes turn soft and mushy.
5. Cool completely, grind to a smooth paste, and add water as required.
6. Now filter the base to get a silky smooth base gravy. Keep aside.
7. In a kadai, heat 2 tbsp oil and 1 tsp cumin. Saute till it turns aromatic.
8. Further add 1 onion and saute till the onion turns golden brown.
9. Keeping the flame low, add ½ tsp turmeric, 2 tsp chilli powder, 1 tsp coriander powder, and ½ tsp cumin powder. Saute til the spices turn aromatic.
10. Now, add masala gravy to the base and cook well. Cook till the oil separates.
11. Furthermore, add 2 cups of hot water, ½ tsp salt and cook, adjusting the consistency.
12. In a pan heat 1 tbsp butter, add 18 cubes of paneer, ½ capsicum and stir fry.
13. Also add ¼ tsp turmeric, ¼ tsp chilli powder, ½ tsp kasuri methi and a pinch of salt.
14. Saute till the paneer is cooked well.
15. Transfer the masala paneer 4 tbsp grated paneer and mix well.
16. Cook for 10 minutes, or until the gravy is cooked well.
17. Further add 2 tbsp coriander, 2 tbsp kasuri methi, ½ tsp garam masala and 2 tbsp cream. Mix well.
18. Finally, enjoy Paneer Lababdar Recipe with roti.

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Step-by-step

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Video

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Notes

• Firstly, combine cashew and melon seeds to get a creamy curry.
• Also, adding grated paneer makes the gravy rich.
• Additionally, sieve the gravy base to get a silky smooth curry.
• Finally, use moist and fresh homemade paneer to prepare the Paneer Lababdar Recipe.