Paneer Lababdar: A Creamy Delight with a Garlic Punch

Paneer Lababdar, known for its luscious cream gravy and irresistible taste, is a dish that never fails to entice the taste buds. Whether paired with garlic naan or tandoori roti, this rich and flavorsome recipe has earned its place as a favorite in Indian cuisine. When recreated in restaurants, it often involves the artful combination of two or three different gravies. However, I have simplified the process for you, creating a method that maintains its rich, creamy texture without requiring extensive effort. By combining all the essential ingredients into a single pot gravy and tempering it with a tantalizing onion-tomato masala, this recipe brings forth a creamy, rich, and delightful Paneer Lababdar right in the comfort of your home. Let’s delve into the simplified steps of creating this decadent dish.

Ingredients for Paneer Lababdar

Base Gravy

• 2-3 tbsp Oil
• 1 tsp Cumin Seeds
• 8-10 Cloves of Garlic
• 2-inch Ginger
• 2-3 Green Chilies
• 2 medium-sized Onions, sliced
• 2 Bay Leaves
• 1-inch Cinnamon Stick
• 3-4 Green Cardamom Pods
• 3 Tomatoes
• 2-3 tbsp Coriander Stems
• Salt to taste
• 1 tsp Kashmiri Red Chili Powder
• 1/4 tsp Turmeric Powder
• 4-5 Kashmiri Red Chilies
• 15 Cashews
• 3 tbsp Melon Seeds (ortional)
• Hot Water

Sautéing Paneer

• 2 tbsp Oil
• 500 grams Paneer, cubed
• 1/4 tsp Turmeric Powder
• 1/2 tsp Kashmiri Red Chili Powder
• A pinch of Salt

Final Cooking:

• 3-4 tbsp Oil
• 1 tsp Cumin Seeds
• 2 Green Chilies, chopped
• 2 medium-sized Onions, chopped
• 1 tbsp Ginger Garlic Paste
• 1/4 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Coriander Powder
• 2 Tomatoes, chopped
• Salt to taste
• 1 Capsicum, chopped
• A pinch of Sugar
• 3-4 tbsp Fresh Cream
• 2 tbsp Butter
• 1/2 tsp Roasted Kasuri Methi Powder
• A pinch of Garam Masala
• 30-35 grams Grated Paneer
• A small handful of Fresh Coriander, chopped

MATHOD FOR PANEER LABABDAAR RECIPE

1. In a deep pan over high heat, add oil. Once hot, add cumin seeds, garlic, ginger, green chili, and onion. Stir and add bay leaves, cinnamon, and green cardamom. Cook until onions turn translucent.
2. Add small chipped tomatoes, small size cut coriander stem, and all the left ingredients. Stir and cook over high flame until the tomatoes become slightly mushy.
3. Add hot water as required, cover, and cook over medium-high flame until the tomatoes completely mushy. Let it cool.
4. Discard the whole spices, cool down the gravy, and grind it into a fine paste. Set aside.
5. In a wok over high flame, add oil. Once hot, add paneer, turmeric powder, Kashmiri red chili powder, and a pinch of salt. Sauté until the paneer gets a slight fried coating. Transfer to a separate bowl.
6. In the same wok over high heat, add oil, cumin seeds, green chili, and onion. Cook until the onions turn golden brown.
7. Add ginger garlic paste and cook briefly. make flame on low and add all the powdered spices with some hot water. Cook for 2 minutes.
8. Add chopped tomatoes and salt. Cook over high flame until the tomatoes get mushy.
9. Add capsicum and cook for 1-2 minutes.
10. Add the strained base gravy, stir, and cook over high flame for 5 minutes. Adjust the seasoning, add sugar, and stir.
11. Add the sautéed paneer, fresh cream, butter, roasted Kasuri methi powder, garam masala, and grated paneer. Stir well and add fresh coriander.
12. Serve the Paneer Lababdar hot with naan or rice.

Enjoy your delicious Paneer Lababdar!

READ OTHER PANEER RECIPES 

• Easy Handi Paneer Recipe at home
• Restaurant-Style Paneer Butter Masala Recipe
• Palak Paneer Recipe without tomato at home| Curd Palak Paneer.