Paneer Lababdar Recipe | Creamy North Indian Paneer Tomato Gravy Dish
Paneer Lababdar is a creamy, gently spiced North Indian paneer curry with a silky tomato-cashew gravy and a splash of cream. It delivers restaurant-style flavor and texture in about 35 minutes.
Ingredients
Ingredients
- 400 g paneer, cut into 1-inch cubes
- 1 large onion, sliced
- 3 medium tomatoes, roughly chopped
- 12–15 whole raw unsalted cashews
- 1.5 teaspoons ginger-garlic paste
- 1/4 cup fresh cream (or heavy cream)
- 1.5 tablespoons butter, divided
- 1 tablespoon neutral oil
- 1 bay leaf
- 3–4 green cardamoms
- 1 small cinnamon stick
- 4–5 cloves
- 1 to 1.5 teaspoons Kashmiri red chili powder
- 1.5 teaspoons coriander powder
- 1/4 teaspoon turmeric powder
- 3/4 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 to 1 teaspoon sugar or honey
- 1 teaspoon kasuri methi, crushed
- Salt, to taste
- 2 tablespoons grated paneer
- 2 tablespoons chopped cilantro
- 2–3 tablespoons warm water or milk, as needed to adjust consistency
- Water, as needed for blending and simmering (about 1/2 cup plus 2–3 tablespoons)
Instructions
Instructions
- Heat the oil and 1/2 tablespoon butter in a pan over medium heat, add bay leaf, cardamom, cinnamon, and cloves, and sauté until aromatic.
- Add sliced onions with a pinch of salt and cook, stirring, until light golden, about 6–8 minutes.
- Stir in ginger-garlic paste and cook until the raw smell dissipates, about 1 minute.
- Add tomatoes and cashews, cook until tomatoes break down and oil begins to separate, 6–7 minutes, then take off heat.
- Cool slightly, transfer to a blender, add 2–3 tablespoons water, and blend to a completely smooth puree.
- Return the puree to the pan, add turmeric, coriander powder, cumin powder, and Kashmiri chili powder, and cook on medium-low, stirring, for 4–5 minutes until glossy.
- Add about 1/2 cup water to loosen the gravy and simmer for 3 minutes.
- Season with sugar or honey and salt, then taste and adjust for a balanced tang and gentle sweetness.
- Gently fold in paneer cubes and grated paneer so the cubes stay intact.
- Add the remaining 1 tablespoon butter and the cream, stirring gently until the gravy turns silky.
- Crush kasuri methi between your palms and add it, then sprinkle in garam masala and simmer on low for 2 minutes.
- Adjust consistency with a splash of warm water or milk so the gravy coats a spoon, then turn off heat and rest for 2 minutes.
- Garnish with chopped cilantro and an optional drizzle of cream before serving.
Notes
Serve with butter naan, roti, lachha paratha, jeera rice, or basmati rice. For softer paneer, avoid boiling and add it near the end; you can also soak cubes in warm water for 5–7 minutes before adding. The gravy base can be made ahead and frozen without paneer or cream for up to 2 months. Adjust heat by adding green chilies if desired. Do not add cream over high heat to prevent splitting.