Paneer Lababdar

5 from 1 vote

Paneer Lababdar - creamy and rich paneer curry that pairs well with roti and rice! Learn how to make this exotic and easy-to-make paneer gravy with detailed step-wise pictures.

Prep Time10

Cook Time30

Soaking Time30

Total Time1 10

Course: Entree

Cuisine: Indian

Keyword: paneer lababdar

Servings:

Calories: 278kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240 ml; 1 tbsp = 15ml; 1 tsp = 5ml;

To soak

2 tomatoes 200 grams
2 dried red chilies
2 cloves
2 cardamom
1 piece cinnamon
¼ cup cashews 28 grams
2 cups hot water

To grind with the above ingredients

1 tsp dried red chili powder
1 tsp coriander powder
½ tsp garam masala
1 tbsp tomato paste
¼ cup water or as required

Other ingredients

1 tbsp butter
1 onion 120 grams
2 dried bay leaves
½ tbsp ginger garlic paste paste
1 cup water divided
400 grams paneer ¾ of the paneer cubed and remaining grated or crumbled
2 tsp salt
1 tsp sugar
1 tbsp dried fenugreek leaves crushed
1 tbsp cilantro
2 tbsp half-and-half or cream

Instructions

Trim the top edge of the tomatoes and soak them in hot water along with cardamom, cashews, dried red chilies, cinnamon, and cloves for 30 to 40 minutes.
After 30 to 40 minutes, discard the water and peel the tomato skin. Crush or chop the tomatoes roughly and add them to the mixer jar along with cashews, cinnamon, cardamom, and cloves. Add tomato paste, dried red chili powder, garam masala, and coriander powder.
Grind it into a smooth paste by adding ¼ to ⅓ cup of water or as required.
Cut the ¾ of the paneer block into cubes and grate the remaining or crumble them. If your paneer is hard, soak them in hot water for about 25 to 20 minutes.
Heat a pan or kadai and add the butter. Let the butter melt, and add the dried bay leaves, chopped onion, and ginger garlic paste.
Saute until the onions are soft and the raw smell of the ginger garlic paste goes off.
Now add the ground paste and rinse the mixer jar with ¾ cup of water and add it. Mix well, partially cover, and cook this spice paste for 5 to 7 minutes over medium-low heat. Keep mixing in between so that it doesn't stick to the bottom.
Then add the sugar and salt. Mix well. Cook the gravy again, partially covered, for 10 to 12 minutes.
Then add the paneer cubes and ¼ cup of water. Cook again for 3 to 4 minutes.
Add the crushed dried fenugreek leaves, half and half, and cilantro. Mix well.
Finally, add the grated paneer, give it a good mix, and turn off the heat. Enjoy the paneer lababdar hot with roti, naan, or other Indian bread.

Notes

Tomato paste is an optional ingredient but gives that lovely orange hue, just like the restaurant-style paneer curries.
As always, adjust the salt and spices to taste.
As I mentioned, I have tried this gravy with almonds, but my choice is always cashews.
The gravy thickens as it stays, especially when refrigerating. So before serving, add ¼ cup of milk and reheat and serve. I wouldn't recommend adding cream again and again.

Nutrition