Name: Paneer Lababdar
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 100 grams paneer (cut into small pieces); 10 pieces cashew nuts (broken, soaked for 15 minutes in hot water); 1 piece tomato (big size); 2 pieces red Kashmiri chilies (deseeded); 1 tsp Kitchen King masala powder; ½ tsp chole masala powder; ½ tsp pav bhaji masala powder; ½ tsp sambhar masala powder; 2 tbsp cooking oil; 1 tbsp ghee; 1 tsp shahi jeera; 5 pieces garlic (finely chopped); 1 piece ginger (½ inch in size, finely chopped); 1 piece green chili (finely chopped); 1 piece onion (large, finely chopped); 2 pieces tomato (medium size, finely chopped); 1 tsp salt; ¼ tsp turmeric powder (haldi); 1 tsp coriander powder; ½ tsp cumin seed powder; ¼ cup water; ¼ cup kaju paneer paste; ¼ cup water; 1 tsp dry fenugreek leaves (kasuri methi); 2 tbsp coriander leaves; 2 tbsp tomato ketchup; 50 grams paneer (grated); ¼ cup water; 1 tbsp cream (or homemade malai); ¼ tsp garam masala powder

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Paneer lababdar typically comprises cubes of paneer that are added in the final stage of the cooking process and cooked over a medium flame in a rich gravy comprising a fine blend of paneer and cashew nuts, chopped tomatoes, and onions. Fresh cream and butter are also added to the masala gravy along with chopped coriander leaves and kasuri methi in the end. Go through my easy recipe to learn the steps to make paneer lababdar at home.

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KEY TAKEAWAYS

Paneer lababdar is a popular and widely loved North Indian restaurant-style paneer curry across India.
Serve it with butter naan, roti, paratha, or jeera rice for a complete meal.

Paneer lababdar has a rich, creamy, mildly tangy, and slightly sweet taste with aromatic spices.
Other similar recipes are Shahi paneer, paneer butter masala, paneer makhani, and kadai paneer.

The Ingredients:

To make the cashew and paneer paste:

100 grams paneer (cut into small pieces)
10 pieces cashew nuts (broken and soaked for 15 minutes in hot water)

To make tomato and red chili paste:

1 piece tomato (big size)
2 pieces red Kashmiri chilies (deseeded)

To make the spice powder mix:

1 tsp Kitchen King masala powder
½ tsp chole masala powder
½ tsp pav bhaji masala powder
½ tsp sambhar masala powder

To make the masala gravy:

2 tbsp cooking oil
1 tbsp ghee
1 tsp shahi jeera
5 pieces garlic (finely chopped)
1 piece ginger (½ inch in size, finely chopped)
1 piece green chili (finely chopped)
1 piece onion (large, finely chopped)
2 pieces tomato (medium size, finely chopped)
1 tsp salt
¼ tsp turmeric powder (haldi)
1 tsp coriander powder
½ tsp cumin seed powder
¼ cup water
¼ cup kaju paneer paste
¼ cup water
1 tsp dry fenugreek leaves (kasuri methi)
2 tbsp coriander leaves
2 tbsp tomato ketchup
50 grams paneer (grated)
¼ cup water
1 tbsp cream (or homemade malai)
¼ tsp garam masala powder
½ tsp chaat masala powder
¼ tsp salt
1 tbsp butter
2 tbsp coriander leaves (finely chopped)
2 pieces carrots (sliced)
2 pieces tomatoes (sliced)
200 grams paneer (cut into larger cubes)

The paneer lababdar recipe first came to my attention through a conversation with my neighbor, who excels at cooking and shares her culinary knowledge with me. She said that she adored the dish because of its rich flavor and creamy consistency. She makes it often for small gatherings in her home. She provided a complete explanation of the recipe ingredients and cooking process when I asked her about the dish. I documented every detail in my recipe diary because I wanted to record all her cooking instructions, but especially the cashew and paneer paste tips that she shared with me.

The next weekend I recreated the dish in my kitchen, intending my two sons and husband to enjoy the great taste. It came out well with the right balance of flavor and taste. My husband praised the restaurant-style flavor while my sons ate all their food without complaining and even requested more food. The sight of their joyful expressions brought me complete satisfaction, and I felt grateful to have discovered this amazing recipe.

How to Make Paneer Lababdar? (Step by Step Guide with Images)

Step 1: Make a smooth paste of 10 pieces of cashew nuts (broken, soaked for 15 minutes in hot water) and 100 grams of paneer (cut into small pieces). Also, make a paste of 1 big tomato and 2 pieces of red Kashmiri chilies (deseeded). Mix 1 tsp of Kitchen King masala powder, ½ tsp of chole masala powder, ½ tsp of pav bhaji masala powder, and ½ tsp of sambhar masala powder.

Step 2: Fry 1 tsp of shahi jeera in 2 tbsp of cooking oil and 1 tbsp of ghee. Then add 5 pieces of finely chopped garlic, 1 piece of ginger (½ inch in size, finely chopped) and 1 piece of finely chopped green chili followed by 1 piece of large, finely chopped onion. Fry until soft.

Step 3: Add 2 pieces of tomato (medium size, finely chopped), 1 tsp of salt, ¼ tsp of turmeric powder (haldi), 1 tsp of coriander powder, and ½ tsp of cumin seed powder. Mix, cover, and cook on a medium flame for 4 minutes.

Step 4: Add tomato and red chili paste. Mix and add ¼ cup of water. Cook for 2 minutes on a high flame until dry.

Step 5: Add kaju and paneer paste and ¼ cup of water. Cook until oil separates.

Step 6: Add 1 tsp of dry fenugreek leaves (kasuri methi), 2 tbsp of coriander leaves and the spice powder mix. Add 2 tbsp of tomato ketchup, 50 grams of grated paneer, and ¼ cup of water.

Step 7: Add 1 tbsp of cream (or homemade malai), followed by ¼ tsp of garam masala powder, and ½ tsp of chaat masala powder, one by one.

Step 8: Add ¼ tsp of salt and 1 tbsp of butter.

Step 9: Add 2 tbsp of finely chopped coriander leaves, 2 pieces of sliced carrots and tomatoes and 200 grams of paneer (cut into larger cubes). Mix gently.