About this paneer lababdar recipe
Paneer lababdar is a delectable North Indian dish that combines the softness of paneer with a rich, creamy gravy made of onions, tomatoes and cashews, flavored with Indian spices. Originating from Punjabi cuisine, this dish is a beloved staple in Indian restaurants and homes alike.
Recipe highlights –
- Restaurant-quality preparation
- Silky makhani gravy combined with chunky onion-tomato masala
- Rich, creamy texture from cashews
- Flavorful and spice-rich
- Varied texture with cubed and grated paneer
Paneer Lababdar is an exquisite dish that boasts a unique combination of textures and flavors, perfect for an indulgent meal on special occasions. Whether paired with bread or rice, its satisfying and luxurious taste is sure to impress your family and guests.
What makes paneer lababdar special?
The term “Lababdar” signifies a dish that is incredibly rich and indulgent, and paneer lababdar lives up to its name with its luxurious texture and robust flavors.
There are a few features that make this dish stand out –
- Gravy – Paneer lababdar stands out for its unique gravy preparation made with a combination of two gravies. It features a smooth silky makhani-style gravy made from onions, tomatoes & cream. This is combined with a second gravy made of a chunky onion-tomato masala that adds texture and depth.
- Cashews – A paste made of cashews or melon seeds is added to enhance the creaminess of the dish, making it a rich and indulgent treat.
- Grated cheese or paneer – In restaurants, grated processed cheese or paneer is added to finish the dish which gives it a unique texture. This technique creates a melt-in-the-mouth experience that sets paneer lababdar apart from other paneer dishes.
- Spice blend – The dish features a complex blend of whole and powdered spices, including black and green cardamom, cinnamon, bay leaf, cloves, mace, cumin, red chili, coriander, and kasoori methi. This combination creates a multi-layered flavor profile that is both spicy and aromatic.
Paneer lababdar vs paneer makhani vs shahi paneer
In India, you will find a lot of different paneer dishes in restaurant menus, and it is often hard to understand the difference between the different preparations.
Paneer lababdar, paneer makhani (paneer butter masala) and shahi paneer are 3 such dishes that seem very similar, but have subtle differences in their preparation methods and flavors –
- Texture – Paneer makhani and shahi paneer feature smooth, velvety gravies. Paneer lababdar has a more chunky gravy due to the addition of chopped onion & tomatoes to the makhani gravy.
- Taste – Paneer lababdar is the spiciest of the three dishes with a robust, spicy and slightly sweet flavor profile. Paneer makhani is characterized by a prominent tomato flavor and moderate spiciness, often enhanced with kasoori methi. Shahi paneer has a milder, sweeter flavor, primarily from the use of cashews.
- Paneer preparation – Paneer makhani and shahi paneer typically use only cubed paneer. The addition of grated paneer to paneer lababdar adding a unique contrast in texture.
There are other paneer gravies like kadai paneer and paneer tikka masala too which have slightly different styles of preparation. You can check out the recipes for these dishes on the website.
Main ingredients for paneer lababdar recipe
You will need the following main ingredients for making this recipe –
- Paneer – Use fresh full fat paneer for authen restaurant style taste. Cut the paneer into large sized cubes and save some for grating later. Shallow fry the cubes slightly to prevent them from breaking in the gravy.
- Onions – Add a slight sweetness and depth to the gravy. Finely chopped onions also provide texture to this gravy.
- Tomatoes – A tangy base made from fresh tomatoes provides the characteristic richness and color.
- Garlic and ginger – Essential for the aromatic flavor.
- Cashew Nuts or melon seeds – Ground cashews or melon seeds add a rich and creamy consistency to the gravy.
- Spices – A blend of Indian spices like black and green cardamom, cinnamon, bay leaf, cloves, mace, cumin, coriander & kasoori methi (dry fenugreek leaves) give the dish its aromatic and flavorful profile. Kashmiri red chili powder and turmeric powder give the gravy a beautiful orange color.
- Sugar – A pinch of sugar helps to balance the flavors and gives the dish a lip-smacking chatpata flavor.
- Cream – Heavy cream is used to give the dish its signature creamy texture, but you can skip this is you want.
Serving suggestions
Paneer Lababdar pairs wonderfully with a variety of Indian breads and rice dishes. For breads, garlic or butter naan, whole wheat roti or chapati, and flaky parathas like laccha or aloo paratha are excellent choices that complement the rich and creamy gravy.
When it comes to rice, simple steamed basmati rice, cumin-flavored jeera rice, or a mild vegetable or peas pulao work beautifully to balance the robust flavors of the dish. These combinations enhance the overall dining experience, making it both satisfying and delightful.
To make paneer lababdar at home follow the detailed step by step recipe with pictures posted below.
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Paneer Lababdar Recipe | Restaurant Style
Recipe Info
Nutrition
Equipment
Ingredients For Paneer Lababdar Recipe | Restaurant Style
For the makhani gravy
- 1 Large Onion
- 2 Medium Sized Tomatoes
- 5-6 Garlic Cloves
- 2 Inch Piece of Ginger
- 15 Cashew Nuts (Kaju)
- 1 Teaspoon Salt
- 1/2 Cup Water
For frying the paneer
- 200 gm Paneer cut in cubes
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Salt
- 1 Tablespoon Oil
- 2 Tablespoon Butter optional
For the onion tomato masala
- 1 Large Onion
- 2 Medium-sized Tomato
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Bay Leaf (Tej Patta)
- 1 Black Cardamom (Badi Elaichi)
- 2 Green Cardamom (Hari Elaichi)
- 2 Inch Dalchini (Cinnamon Stick)
- 2 Laung (Cloves)
- 1 Javitri (Mace Strand)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Kashmiri Red Chilli Powder
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- 1 Teaspoon Salt
- 1/4 Teaspoon Sugar
- 1/2 Teaspoon Garam Masala
For garnish
- 1/4 Cup Coriander Leaves
- 2 Tablespoon Cream optional
- 30 gm Paneer 1 cube
Step By Step Instructions for Paneer Lababdar Recipe | Restaurant Style
Making the makhani gravy
- Add sliced onions, tomatoes, garlic cloves, chopped ginger and cashews along with some water and salt.1 Large Onion, 2 Medium Sized Tomatoes, 5-6 Garlic Cloves, 2 Inch Piece of Ginger, 15 Cashew Nuts (Kaju), 1 Teaspoon Salt, 1/2 Cup Water
- Cover with a lid and cook for around 10-15 mins till the vegetables are soft. Then let them cool down.
- Grind the cooked vegetables to a fine paste and pass them through a sieve.
- Collect the smooth paste in a bowl and set it aside.
Shallow frying the paneer
- Heat some oil and butter in a pan. A little bit of oil is added so that the butter doesn't burn. Add paneer chunks in it.200 gm Paneer, 1 Tablespoon Oil, 2 Tablespoon Butter
- Sprinkle some turmeric powder, red chilli powder and salt on the paneer.1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Salt
- Mix gently to coat the paneer in all the spices and cook on high heat for 2-3 minutes to fry the paneer on all sides.
- Don't cook for too long otherwise the paneer will become hard. Remove the paneer from the oil and set aside.
Making the onion tomato masala
- In the same oil, add cumin seeds, bay leaf, black cardamom, green cardamom, cinnamon stick, cloves and mace. Roast them for 1 minute on low heat.1 Teaspoon Cumin Seeds (Jeera), 1 Bay Leaf (Tej Patta), 1 Black Cardamom (Badi Elaichi), 2 Green Cardamom (Hari Elaichi), 2 Inch Dalchini (Cinnamon Stick), 2 Laung (Cloves), 1 Javitri (Mace Strand)
- Then add finely chopped onions to the pan.
- Fry the onions on high heat for till they are golden brown. Don't cook on low flame otherwise the onion will become mushy.1 Large Onion
- Add finely chopped tomatoes. Cook on high heat till they are roasted well.2 Medium-sized Tomato
- Add haldi, red chilli powder, coriander powder, kasoori methi, salt and a pinch of sugar.1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Kashmiri Red Chilli Powder, 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves), 1 Teaspoon Salt, 1/4 Teaspoon Sugar
- Mix and cook for 2-3 minutes till everything is well roasted.
- Add the fine gravy prepared earlier to the pan.
- Mix and cook for 4-5 minutes till the oil starts coming on the top. Add water after this if needed to adjust the consistency. The gravy should be of thick consistency.
- Add the fried paneer chunks to the gravy and mix well.
- Sprinkle some garam masala powder and chopped coriander leaves and mix everything.1/2 Teaspoon Garam Masala, 1/4 Cup Coriander Leaves
- Paneer lababdar is ready. Add some grated paneer (or processed cheese) and cream on top. Serve hot with any Indian bread.2 Tablespoon Cream, 30 gm Paneer
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