Paneer Lababdar Recipe

Ingredients

• 8 tbsp Vegetable Oil (divided: 2‑3 tbsp for base gravy, 2 tbsp for paneer toss, 3‑4 tbsp for tempering)
• 2 tsp Cumin Seeds (whole seeds, added twice)
• 9 pieces Garlic Cloves (minced; 8‑10 cloves used)
• 2 inch Fresh Ginger (peeled and minced)
• 5 pieces Green Chilies (slit or chopped; mild heat)
• 4 medium Onion (2 sliced for base, 2 chopped for tempering)
• 2 pieces Bay Leaves (removed before grinding)
• 1 inch Cinnamon Stick (whole stick, removed before grinding)
• 4 pods Green Cardamom Pods (lightly crushed)
• 5 medium Tomato (ripe, chopped; 3 for base, 2 for tempering)
• 3 tbsp Coriander Stems (chopped)
• 1.5 tsp Kashmiri Red Chilli Powder (mild, gives bright red colour)
• 0.5 tsp Turmeric Powder (adds colour and earthiness)
• 5 pieces Dried Kashmiri Red Chilies (for colour and subtle heat)
• 15 pieces Cashews (raw, adds creaminess)
• 3 tbsp Melon Seeds (also called white pumpkin seeds)
• 500 g Paneer (cut into 1‑inch cubes)
• 0.5 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 4 tbsp Fresh Cream (heavy whipping cream)
• 2 tbsp Unsalted Butter (cut into cubes)
• 35 g Grated Paneer (adds extra richness)
• 1 handful Fresh Coriander (Cilantro) (chopped for garnish)
• 1 pinch Garam Masala (homemade or store‑bought)
• 1 medium Capsicum (Bell Pepper) (finely chopped; any colour)
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)

Instructions

1. Sauté aromatics for base gravy

   Heat 2‑3 tbsp oil in a cooking pot. Add 1 tsp cumin seeds, minced garlic, ginger, and green chilies. Then add sliced onions, bay leaves, cinnamon stick, and cardamom pods. Cook on high flame, stirring, until onions become translucent.

   Time: PT5M

2. Build the tomato‑nut base

   Add chopped tomatoes, coriander stems, salt, 1 tsp Kashmiri red chilli powder, 1/4 tsp turmeric, dried Kashmiri chilies, 15 cashews and 3 tbsp melon seeds. Cook on medium flame, stirring, until the tomatoes turn mushy and the nuts soften.

   Time: PT7M

3. Simmer the base

   Pour in hot water (about 1½ cups), stir, then cover the pot. Reduce to medium‑low flame and let it simmer for 12 minutes until everything melds together.

   Time: PT12M

4. Cool and blend the gravy

   Turn off the heat, remove bay leaves and cinnamon stick, and let the mixture cool for about 10 minutes. Transfer to a mixer‑grinder, add a little water if needed, and blend to a smooth puree. Strain through a fine mesh sieve and set aside.

   Time: PT15M

5. Lightly toss the paneer

   Heat a wok, add 2 tbsp oil, then add the paneer cubes. Sprinkle 1/4 tsp turmeric, 1/2 tsp Kashmiri red chilli powder and a pinch of salt. Stir‑fry on high flame for 1‑1.5 minutes just to warm and coat the paneer.

   Time: PT2M

6. Prepare the onion‑tomato tempering

   In another wok, heat 3‑4 tbsp oil. Add 1 tsp cumin seeds and let them crackle. Add chopped green chilies and chopped onions; sauté on high flame until golden brown. Stir in 1 tbsp ginger‑garlic paste and cook 1‑2 minutes. Lower the flame, add 1/4 tsp turmeric, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder and a splash of water; cook 2‑3 minutes. Add chopped tomatoes and salt; cook until mushy. Finally, add finely chopped capsicum and sauté for 1 minute.

   Time: PT15M

7. Combine gravy and tempering

   Strain the blended gravy and pour it into the wok with the tempering. Stir well and cook together for 5‑6 minutes. Adjust consistency with hot water if the gravy becomes too thick.

   Time: PT5M

8. Finish the Lababdar

   Add the lightly tossed paneer cubes to the gravy. Stir in 3‑4 tbsp fresh cream, 2 tbsp butter, 1/2 tsp crushed kasuri methi, a pinch of garam masala and the grated paneer. Keep the flame low and mix gently for 3‑4 minutes, ensuring the cream does not split. Garnish with chopped fresh coriander.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

15 g

Fat

35 g

Fiber

3 g