Paneer Lababdar Recipe | Restaurant Style
Paneer Lababdar is a classic North Indian dish featuring soft paneer in a rich, creamy, aromatic gravy, for a restaurant-quality experience.
Recipe Info
Nutrition
Calories: 292kcal | Carbohydrates: 21g | Protein: 14g | Fat: 18g | Fiber: 5g
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
