paneer lababdar recipe | how to make restaurant style paneer lababdar with detailed photo and video recipe. a popular north indian gravy recipe made with cottage cheese in a creamy and rich tomato and onion gravy. it is mainly served with roti or naan and also be extended to jeera rice. the recipe is very similar to paneer butter masala.
as i mentioned previously the recipe for paneer lababdar is very similar to paneer butter masala or paneer makhani recipe. as a matter of fact, the recipe for the latter is much simpler and can be made instantly. the lababdar recipe is complicated and requires boiling of tomatoes and spices in water which is then converted to a flavoured tomato puree. basically, this adds a lot of flavour and aroma to the puree which is eventually added to the curry base. butter masala recipe is straightforward and made by sautéing onion and tomatoes which is eventually blended into a fine paste.
the paneer lababdar recipe can be overwhelming for beginners, but if you follow these tips and suggestions, it should be uncomplicated. firstly, the recipe is a 2 step process for preparing the base as the first step and adding paneer cubes spices as second. the point i am making here is, you can make the base well ahead in advance and deep freeze to use it as required. secondly, i have used fresh homemade paneer cubes for this recipe which is moist and soft. you can use store bought paneer, but ensure it is fresh and moist before buying it. lastly, the gravy would turn thick once it cools down. hence add some water to maintain the consistency before reheating and serving it.
finally, i request you to check my other top paneer based curry recipes collection with this post of paneer lababdar recipe. it includes recipes like matar paneer, palak paneer, paneer kolhapuri, malai kofta, paneer bhurji, chilli paneer and palak kofta. in addition, do check my other related and popular recipes collection like,
paneer lababdar video recipe:
recipe card for paneer lababdar recipe:
paneer lababdar recipe | how to make restaurant style paneer lababdar
Ingredients
for puree:
- 1 cup water
- 2 tomato, cube
- 2 clove garlic
- 1 inch ginger
- 2 pods cardamom
- 4 cloves
- 15 cashew / kaju
- ½ tsp salt
other ingredients:
- 2 tsp butter
- 2 tsp oil
- 1 bay leaf / tej patta
- 1 inch cinnamon
- 1 chilli, slit
- 1 tsp kasuri methi / dry fenugreek leaves
- 1 onion, finely chopped
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ½ tsp coriander powder
- ½ tsp cumin powder / jeera powder
- 1 cup water
- ¼ tsp salt
- 15 cubes paneer / cottage cheese
- 2 tbsp paneer / cottage cheese, grated
- 2 tbsp cream / malai
- ¼ tsp garam masala
- 2 tbsp coriander, finely chopped
Instructions
- firstly, heat 2 tsp butter and 2 tsp oil.
- saute 1 bay leaf, 1 inch cinnamon, 1 chilli and 1 tsp kasuri methi until it turns aromatic.
- further, add 1 onion and saute well until the onions turn golden brown.
- keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ½ tsp cumin powder.
- add in prepared tomato puree and mix well.
- cover and cook for 10 minutes, or until the oil is released from masala paste.
- add 1 cup water, ¼ tsp salt and mix well.
- furthermore, add 15 cubes paneer and 2 tbsp grated paneer. mix and cook well.
- turn off the flame and add 2 tbsp cream. mix until the cream is combined well.
- additionally, add ¼ tsp garam masala and 2 tbsp coriander. mix well.
- finally, enjoy paneer lababdar with roti / chapati.
how to make paneer lababdar with step by step photo:
- firstly, in a large vessel take 1 cup water, 2 tomato, 2 clove garlic and 1 inch ginger.
- also add 2 pods cardamom, 4 cloves, 15 cashew and ½ tsp salt.
- cover and boil for 10 minutes or until tomatoes turn soft and mushy.
- cool the mixture completely and blend to smooth puree. keep aside.
- now in a large kadai heat 2 tsp butter and 2 tsp oil.
- saute 1 bay leaf, 1 inch cinnamon, 1 chilli and 1 tsp kasuri methi until it turns aromatic.
- further, add 1 onion and saute well until the onions turn golden brown.
- keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ½ tsp cumin powder. saute until the spices turn aromatic.
- add in prepared tomato puree and mix well.
- cover and cook for 10 minutes, stirring occasionally to prevent from burning up. cook until the oil is released from masala paste.
- add 1 cup water, ¼ tsp salt and mix well. adjust consistency as required.
- furthermore, add 15 cubes paneer and 2 tbsp grated paneer. mix well.
- cover and simmer for 5 minutes or until paneer absorb flavour.
- turn off the flame and add 2 tbsp cream. mix until the cream is combined well.
- additionally, add ¼ tsp garam masala and 2 tbsp coriander. mix well.
- finally, enjoy paneer lababdar with roti / chapati.
notes:
- firstly, adding cream is optional. however, it helps to get the restaurant flavour.
- also, use cook until the oil is released from masala paste. this helps to give good flavour.
- additionally, adding grated paneer to the gravy makes curry more rich and creamy.
- finally, use moist and fresh homemade paneer to prepare paneer lababdar recipe.