Short Description

Paneer Lababdar is a rich North Indian Mughlai curry made with soft cottage cheese cubes cooked in a velvety tomato, cashew, and onion gravy. Grated paneer is added directly into the sauce to create its signature thick, lababdar texture.

Ingredients

To prepare Paneer Lababdar at home, gather the following ingredients:

  • 250 grams paneer, cut into cubes
  • 50 grams paneer, grated
  • 3 large tomatoes, chopped
  • 2 medium onions, finely chopped
  • 12-15 cashews, soaked in warm water
  • 1 tablespoon ginger-garlic paste
  • 2 green chillies, slit
  • 2 tablespoons butter
  • 1 tablespoon cooking oil
  • 1 bay leaf
  • 2 green cardamoms
  • 1 inch cinnamon stick
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon dried fenugreek leaves (kasuri methi)
  • 2 tablespoons fresh cream
  • Salt to taste
  • Fresh coriander leaves for garnishing

Method

Follow these detailed steps to cook restaurant-quality Paneer Lababdar:

  1. Blend the chopped tomatoes and soaked cashews together into a smooth paste.
  2. Heat oil and butter in a heavy-bottomed pan over medium flame.
  3. Add cumin seeds, bay leaf, green cardamoms, and cinnamon stick. Sauté until fragrant.
  4. Add finely chopped onions and sauté until they turn light golden brown.
  5. Stir in ginger-garlic paste and green chillies. Cook for two minutes until raw aroma disappears.
  6. Add turmeric powder, Kashmiri red chilli powder, and coriander powder. Mix well.
  7. Pour in the prepared tomato-cashew paste and cook until oil separates from the masala.
  8. Add one cup of warm water and bring the gravy to a gentle simmer.
  9. Fold in the grated paneer and salt. Simmer for three minutes to thicken the sauce.
  10. Add the paneer cubes, crushed kasuri methi, and garam masala. Stir gently.
  11. Simmer covered for five minutes on low heat so paneer absorbs the flavors.
  12. Turn off the heat, stir in fresh cream, and garnish with chopped fresh coriander leaves before serving hot with naan or rice.

Tips

  • Soaking paneer cubes in warm salted water for ten minutes before cooking keeps them soft and tender.
  • Grating a small portion of paneer into the tomato-cashew base is crucial for achieving authentic lababdar consistency.
  • Use Kashmiri red chilli powder for a rich reddish color without making the curry excessively spicy.
  • Avoid overcooking paneer after adding it to the curry, as it can become rubbery.