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paneer lababdar

Paneer Lababdar Recipe

Updated By Geeta
Paneer Lababdar Recipe- Paneer lababdar is a scrumptious restaurant-style paneer preparation in spiced onion-tomato base curry with the creaminess of cashew nuts
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 380 kcal

Equipment

  • Non-stick pan
  • Mixer-grinder

Ingredients
  

For tomatoes-cashew nuts paste

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 4 red tomatoes
  • 16 cashew nuts

For ginger-garlic-onion paste

  • 7 cloves garlic
  • 1.5 tsp ginger
  • 1 big onion

For gravy

  • 3 tbsp ghee
  • prepared ginger-garlic-onion paste
  • 1 tsp kasmiri red chili powder
  • 1 tsp kasuri methi
  • 1/8 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1 tsp salt
  • 3/4 tsp cumin powder
  • prepared tomato-cashew paste
  • 1 cup water

For Paneer Lababdar

  • 250 gm fresh paneer
  • prepared gravy
  • 2 tsp corinader leaves for garnishing

Instructions
 

Making tomatoes cahew nuts paste

  • Firstly, heat 1 tbsp oil in a non-stick pan and crackle 1 tsp cumin seeds into it.
  • Add 4 chopped tomatoes to it.
  • Stir and cook for 1 minute, now add 16 cashews to the tomatoes. Mix and cover with a lid and cook on a slow flame.
  • After a few minutes, when tomatoes are mashed, switch off the flame.
  • Let the mixture tomato-cashew mixture cool and then grind it into a paste.

Making ginger-garlic-onion paste

  • Take 7 cloves of garlic, 1.5 tsp ginger, and 1 big chopped onion.
  • Blend ginger-garlic-onion into a paste.

Making gravy

  • To make paneer lababdar gravy, heat 3 tbsp ghee in a non-stick pan.
  • Further, add ginger-garlic-onion paste to the ghee.
  • Saute the paste until it turns brown, stir in between the process.
  • Now put the flame on low add 1 tsp kashmiri red chili powder,1 tsp kasuri methi, 1/8 tsp turmeric powder,1 tsp coriander powder, 1/2 tsp garam masala powder,1 tsp salt, 3/4 tsp cumin powder
  • Give it a quick stir.
  • Further, add the prepared tomato-cashew paste to it.
  • Mix and cook on medium to high flame now. The mixture will leave the fat from the sides within a few minutes.
  • Now, add 1 cup water to it, mix and let it boil.

Making Paneer Lababdar

  • Take 250gm fresh paneer slab.
  • Cut into triangle pieces. You may cut it into cubes also. Crumble 2-3 pieces of paneer and let other pieces be intact. 
  • Add paneer pieces and 3 tbsp crumbled paneer to the curry (gravy).
  • Cook paneer with gravy for 2-3 minutes and switch off the gas.
  • Garnish paneer lababdar with 2 tsp chopped coriander leaves and 2 tsp crumbled paneer.
  • Restaurant-style Paneer lababdar is ready.

Notes

1. Take juicy red tomatoes and use kashmiri red chili powder for this paneer lababdar recipe as it will give a bright red color to the gravy
2. Make sure to saute the onion-ginger-garlic paste until golden brown as the well-sauteed paste will help us to get restaurant-style paneer lababdar flavor.
3.It is recommended to add some paneer in crumbled form also as it enhances the taste for the paneer curry.
4.You can adjust the consistency of the gravy by adding more or less water than specified in the recipe card.
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