Paneer Lababdar is an easy-to-prepare, restaurant-style curry made with soft paneer (cottage cheese cubes) in a creamy, mildly tangy, and slightly sweet gravy. This vegetarian Paneer Lababdar recipe is not only delicious but also naturally gluten-free, making it perfect for various dietary preferences. In this article, we will guide you through the process of creating this flavorful dish that is sure to impress your family and friends.
Paneer Lababdar Recipe Restaurant Style
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine
Cuisine: North Indian, Punjabi
Course: Main Course
Diet: Gluten-Free, Vegetarian
Difficulty Level: Moderate
Ingredients
For the Tomato-Cashew Paste:
- 1.5 cups chopped tomatoes (ripe and red) – about 250 grams
- 10 to 12 cashews
- 1 inch ginger – chopped
- 2 to 3 garlic cloves (medium-sized) – chopped
- ½ cup water
- 1 green cardamom
- 2 cloves
Additional Ingredients:
- 2 tablespoons butter
- 1 tej patta (Indian bay leaf)
- ½ cup finely chopped onions – about 100 grams
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon Kashmiri red chili powder or red chili powder
- 1.25 cups water, or as required
- 2 slit green chilies
- Salt to taste
- ¼ to ½ teaspoon sugar (or to taste)
- 200 grams paneer (cottage cheese)
- 2 tablespoons grated paneer
- ¼ teaspoon garam masala
- 1 teaspoon kasuri methi, crushed
- ¼ cup low-fat cream or 2 tablespoons heavy whipping cream
- 1 tablespoon butter, optional
For Garnish:
- 1 tablespoon chopped coriander leaves (cilantro)
- 1 inch ginger – julienned
Instructions
Preparing the Tomato-Cashew Paste:
1. In a small pan, combine the chopped tomatoes, cashews, ginger, garlic, green cardamom, cloves, and water. It’s best to use tomatoes that are not overly tangy.
2. Heat the mixture on low until the tomatoes soften. If the mixture dries out too quickly, add an additional 2 to 3 tablespoons of water.
3. Once the mixture cools, transfer it to a blender and grind until smooth, ensuring no chunks remain. Set the paste aside.
Sautéing Onions and Tomato-Cashew Paste:
4. In a pan or kadai, heat butter and add the tej patta. Sauté for a couple of seconds.
5. Add finely chopped onions and sauté until they turn light golden.
6. Incorporate the prepared tomato-cashew paste into the pan, stirring well to avoid splatters.
7. Add cumin powder, coriander powder, and red chili powder. Stir until the masala starts to clump together and releases oil from the sides.
Making Paneer Lababdar:
8. Gradually add water and mix well. Introduce the slit green chilies.
9. Allow the gravy to simmer before seasoning it with salt and sugar.
10. Gently mix in the paneer cubes and grated paneer, ensuring they are coated with the gravy.
11. Sprinkle kasuri methi and garam masala over the mixture, stirring thoroughly.
12. Finally, add low-fat cream or heavy whipping cream, mixing well. Optionally, you can add a tablespoon of butter for extra richness.
Serving:
13. Garnish your Paneer Lababdar with chopped coriander leaves and ginger julienne. This dish pairs beautifully with chapati, tandoori roti, or naan, and is also delightful with cumin rice or vegetable pulao.
This Paneer Lababdar recipe restaurant style is perfect for special occasions or a cozy family dinner. Its rich flavors and creamy texture make it a favorite among vegetarians and non-vegetarians alike. Enjoy creating this dish and savor the delightful taste that will transport you to a restaurant experience right in your own kitchen!