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Paneer Lababdar

Serves 4
40 mins
320 Kcal
Paneer Lababdar is a mouth-watering North Indian recipe that gathers hearts because of its creamy texture and taste. This is a rich, creamy veg recipe, paneer-cottage cheese cooked in aromatic gravy based on tomatoes. Paneer Lababdar recipe is rich, creamy, and delicious. This dish derives from the word "labab," meaning "to melt," in Urdu, which indicates that this sauce melts in your mouth. It begins with a pan-fried onion-ginger-garlic base and a spice mix of cumin, coriander, and garam masala. Use fresh tomatoes, pureed and added for their brightness, along with a rich cream or yoghurt finish. This ensures that the flavours are deeply enhanced but balanced to the extent that they become suitable for any taste buds. Paneer Lababdar is usually garnished with fresh coriander and cream. Generally consumed with naan or roti with cooked rice, the recipe is suitable for special occasions or holiday gatherings. The recipe of Paneer Lababdar is rich and flavourful. The vibrancy of its colour and richness in presentation make it a treat to not only the taste buds but also the eyes. Whether one is a paneer lover or an amateur with this exquisite cheese, Paneer Lababdar promises to be a comforting meal within itself, emphasising the best of Indian culinary traditions.

Ingredients required for Paneer Lababdar

  1. 250 gms paneer
  2. 2 tomato
  3. 1/2 tsp garam masala
  4. 1 onion
  5. 1/4 tsp turmeric powder
  6. Ginger garlic paste
  7. 1 tsp cumin seeds
  8. 1 tsp coriander powder
  9. Red chilli powder
  10. Dairy cream
  11. Coriander
  12. Cooking oil

Cooking steps for Paneer Lababdar

  1. 1
    Start by getting 250 gms of paneer. Using a sharp knife, chop the paneer into tiny, uniform-sized pieces. You can target about 1-inch cubes in length so they are all roughly the same, so they cook similarly and set aside on a plate for later use.
  2. 2
    Select a medium pan or skillet with a thick bottom. This will distribute the heat evenly so nothing sticks in the pan.
  3. 3
    Add two tablespoons of oil to the pan. Vegetable oil or ghee will lend a richness of flavour. Place on medium flame till the oil is hot but smokes not.
  4. 4
    Once the oil heats, add one teaspoon of cumin seeds to the pan. Please wait until you hear them crackling, meaning the cumin is giving out all its flavours. Let them crackle for about 30 seconds.
  5. 5
    Add one finely chopped onion to the pan with the cumin seeds. Mix well
  6. 6
    Now stir and keep saut ing the onions for about 5-7 minutes, stirring occasionally, till they turn golden brown. It is through this process that the onions caramelise, which results in sweetness along with depth to the curry.
  7. 7
    Once the onions turn golden, add one teaspoon of ginger-garlic paste to the pan. This mixture brings a fantastic aroma and flavour to the dish.
  8. 8
    Saut the ginger-garlic paste for 2 minutes. You keep stirring it and prevent it from sticking and burning to the pan. Fry until the raw smell is gone.
  9. 9
    Add 2 finely chopped tomatoes to the pan. Stir well, mashing into the onion and ginger-garlic mixture.
  10. 10
    Let them cook down, stirring now and then, for about 5-7 minutes. Let them become soft and mushy and break up into a saucy consistency. That is very important because it forms the base of your curry.
  11. 11
    Add spices once the tomatoes are cooked. Add:1/4 Tsp turmeric powder and 1 Tsp red chilli powder to be adjusted according to your spice level.
  12. 12
    Mix all those spices with the tomato mixture. Cook for 2 to 3 minutes until the spices smell well intermingled and fragrant. You will see the oil separating from the masala sauce; it is cooked well.
  13. 13
    Add 1/4 cup of water to the pan. Mix well for an even consistency of the masala. In that way, it will not burn the masala and will instead form gravy.
  14. 14
    Let it cook for around 3-5 minutes. Stir occasionally and keep watching for the time when the oil starts separating once again from the masala. That's when you'll know that the flavours have melded very well.
  15. 15
    Mix well without breaking the paneer cubes so that the masala coats it.
  16. 16
    Reduce the heat to low, cover the pan, and cook on simmer so that the paneer absorbs all the flavours of spices for nearly 5 minutes. Paneer softens this way.
  17. 17
    Add 1/4 cup of fresh cream into the pan when the paneer is simmered. This gives a richer texture to the curry as it adds lusciousness and a creamy texture.
  18. 18
    Stir well to combine this cream with the curry. Now, again set the pan on low heat, and for another 2 to 3 minutes, let the flavours blend.
  19. 19
    Now adjust the curry to the preferred consistency, check if there is salt, and then season before removing it from heat after garnishing with chopped coriander leaves.
  20. 20
    Put the hot paneer lababdar in a serving dish. Serve hot with roti, naan, or steamed rice. This very silky curry is best suited to these sides; it makes a delicious meal.

Shop Ingredients

Coriander
20
1
Paneer (250 gms)
118
1
91
1
95
1
140
1
273
1
100
1
Turmeric Powder (1/4 Tsp)
62
1
68
1
119
1
225
1
Garam Masala (1/2 Tsp)
92
1
79
1
31
1
89
1
74
1
52
1
80
1
107
1
41
1
70
1
Onion (1)
74
1
31
1
40
1
117
1
68
1
87
1
166
1
87
1
Dairy Cream
68
1
55
1
220
1
75
1
180
1
Cooking Oil
148
1
177
1
138
1
141
1
144
1
142
1
230
1
144
1
236
1
175
1
Cumin Seeds (1 Tsp)
59
1
244
1
105
1
34
1
150
1
81
1
196
1
226
1
85
1
140
1
Tomato (2)
25
1
15
1
31
1
40
1
Red Chilli Powder
600
1
300
1
Ginger Garlic Paste
38
1
43
1
40
1
49
1
42
1
Coriander Powder (1 Tsp)
30
1

FAQs

How is Paneer Lababdar different from every other paneer dish?

Paneer Lababdar is one of the most popular North Indian curries with paneer, or Indian cottage cheese, swimming in a rich, creamy tomato-based gravy. This luxurious texture and flavour profile make it different from other paneer dishes. The sauce mostly combines tomatoes and onions, but it includes an exclusive set of spices, sometimes with cashew paste or cream flavours. It's a method by which the gravy becomes silky and clings well to the paneer cubes. Contrasted against something like Paneer Butter Masala, which is creamy but relatively sparsely spiced, Paneer Lababdar seems pungent, underlaid with this sharp and spicy aftertaste.

Can I make Paneer Lababdar vegan, or change it to a specific diet?

Absolutely! Paneer Lababdar can be easily adapted to fit multiple requirements. Replace paneer with tofu or a plant-based cheese alternative to turn it vegan. Similarly, use coconut or cashew cream instead of dairy cream for comparable richness. If you want to reduce calories, use low-fat paneer and replace cream with Greek yoghurt or even skip it, as well as add in more spices and let the flavour bring out the taste. Additional vegetables such as bell peppers or spinach can be added to enhance nutrition content without affecting the flavour.

How would I store and reheat Paneer Lababdar?

Paneer Lababdar can be stored in an airtight container in the refrigerator for three days. Heat gently over low. If it becomes too thick, add a water or milk splash. If you added the cream, think about adding it just before serving so the dish does not lose all the creamy texture. The paneer will have been chilled in the refrigerator, so be careful not to overcook it as you heat it. You can store this curry without the cream in the fridge for a month or freeze it for more extended storage; then add the cream when you reheat it. This makes it an excellent convenience meal for fast and busy days!