Learn how to make Restaurant Style Paneer Lababdar recipe with detailed step by step pictures. Easy Paneer Lababdar recipe, Creamy Paneer Curry recipe - best with any Indian flat bread!
Ok, for a person who doesn’t love Paneer much, two paneer side dishes in a week are a little too much But then, this is one of the side dishes that we love at home and this is what I served along with my Kulcha. It was a fabulous dinner – better than any high quality restaurant. Moving on to the recipe of Paneer Lababdar, I have not seen it in many restaurants and although it is similar to Paneer Butter Masala, I would say that it’s tastier than that 🙂 This is a super creamy, rich and tasty gravy – thanks to the addition of cashews! Not only paneer is added in cubes, some grated paneer is added to the gravy making it very rich. I usually skip adding fresh cream to my gravies, to cut down the calories and instead substitute it with milk. For richer version, fresh cream can be added. This gravy is medium spicy, making it perfect for any Indian bread.
How to Make Restaurant Style Paneer Lababdar
📖 Recipe
Paneer Lababdar | Restaurant Style Paneer Lababdar Recipe
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 200 grams Paneer
- 1 Large Onion Finely Chopped
- 2 Medium Tomatoes
- 8-10 Whole Cashews
- 1 teaspoon Ginger Garlic Paste
- 2 teaspoon Butter/Oil
- 1-2 Green Chillies
- 1 Dried Bay Leaf
- ½ tablespoon Kashmiri Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Jeera Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Fresh Cream
- 1 teaspoon Kasoor Methi/Dried Fenugreek Leaves
- Salt as required
- Water as required
Instructions
- In a microwave safe bowl, add diced tomatoes, ginger garlic paste and cashews with some little water. Set it on microwave power high for 4-5 mins. Once the mixture is cooled completely, blend it into a smooth paste. Set aside.
- In a nonstick pan, heat butter/oil. Add dried bay leaf and fry for ten secs. Add finely chopped onions and fry until translucent. Add the ground tomato cashew paste and fry for 3-4 mins.
- Add some water if required and add all the masala powders – kashmiri red chilli powder, garam masala powder, coriander powder, cumin powder and turmeric powder. Add some water if the gravy is too thick. Add slit green chillies and salt. Cook for another 3-4 mins.
- Add dried fenugreek leaves/Kasoor methi and add the milk or fresh cream. Mix well. Cut the paneer into cubes and grate some of the paneer too. Add cubed Paneer pieces as well as the grated paneer. Mix well.
- Serve hot with Kulchas/Rotis/Phulkas/Naan.
Notes
- The tomato cashew mixture can be cooked on stove top as well. I use microwave as it’s convenient.
- For additional spiciness, green chillies can be fried in the butter/oil at the start.
Adjust spices as per preference. - A pinch of sugar can be added if the tomatoes are too tangy.
- Instead of cream, replace it with ¼ cup milk.
- Crush the dried fenugreek leaves between your palms before adding it to the gravy – enhances the aroma.
Paneer Lababdar Recipe with Step by Step Pictures
1. In a microwave safe bowl, add diced tomatoes, ginger garlic paste and cashews with some little water. Set it on microwave power high for 4-5 mins. Once the mixture is cooled completely, blend it into a smooth paste. Set aside.
2. In a nonstick pan, heat butter/oil. Add dried bay leaf and fry for ten secs. Add finely chopped onions and fry until translucent. Add the ground tomato cashew paste and fry for 3-4 mins.
3. Add some water if required and add all the masala powders – red chilli powder, garam masala powder, coriander powder, cumin powder and turmeric powder. Add some water if the gravy is too thick. Add slit green chillies and salt. Cook for another 3-4 mins.
4. Add dried fenugreek leaves/Kasoor methi and add the milk or fresh cream. Mix well. Cut the paneer into cubes and grate some of the paneer too. Add cubed Paneer pieces as well as the grated paneer. Mix well.
5. Serve hot with Kulchas/Rotis/Phulkas/Naan.
Recipe Notes
- The tomato cashew mixture can be cooked on stove top as well. I use microwave as it’s convenient.
- For additional spiciness, green chillies can be fried in the butter/oil at the start.
- Adjust spices as per preference.
- A pinch of sugar can be added if the tomatoes are too tangy.
- For richer version, fresh cream can be added instead of milk.
- Crush the dried fenugreek leaves between your palms before adding it to the gravy – enhances the aroma.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
karen
Looks very inviting..
CHCooks
Thanks a lot Karen 🙂
MyCulinarySaga
I first tried and heard of this in UK from a friend. loved it 🙂
CHCooks
🙂 🙂 I liked it a lot more than the usual paneer butter masala too!
Freda @ Aromatic essence
Looks totally lip smacking!! yummmmmm
CHCooks
Thanks a lot Freda ??
Chitra Jagadish
Oh my this looks brilliant Ch.... 🙂 🙂
CHCooks
Thanks a lot Chitra ??
Rose @ Nish Kitchen
I love paneer! This curry looks so delicious! And the addition of grated paneer to the gravy is just perfect!
CHCooks
Thanks a lot Rose! Yeah, adding grated paneer adds to the creaminess 🙂
kushi
I am hungry looking at those beautiful clicks. super delicious and YUM!
CHCooks
Thank you so much dear 🙂
Love Served Daily
This looks so good
CHCooks
Thank you so much Ritu 🙂
Traditionally Modern Food
Rich and delicious gravy, love it
CHCooks
Thanks a lot Vidya 🙂
lynne hoareau
CH, this looks so amazing. I love trying out new dishes, so look forward to making this.
CHCooks
Pls do let me know how you liked it 🙂 Thanks much Lynne 🙂
Viji
I want to make this soon and taste this yummy
Ramya
Thanks much 🙂