Paneer Lababdar Recipe | Delicious & Easy to Make | Indian Food Times

Paneer is an Indian name for non-melting cheese (Cottage Cheese) and Lababdar means a strong desire for something and complete flavors when you get it! And it simply means a complete combination of one’s taste buds to this dish ‘Paneer Lababdar’

As you know, traditionally Paneer lababdar recipe takes a long time to make, but our paneer lababdar recipe is made in minutes and it requires only a few ingredients like - ghee, cream, cashews, and tomato. The main thing that differentiates this dish from the rest – is the paneer, prepared in two ways. For this recipe, you can use both shredded paneer and also with large triangles paneer pieces.

For making a truly Restaurant Style Paneer Lababdar gravy, you have to follow below simple steps. Let's check out the restaurant's style recipe here.

Ingredients (Serves 4)

For Puree:

• 1 cup water
• 2 tomatos
• 2 clove garlic
• 1 inch ginger
• 2 pods cardamom
• 15 cashews / kajus
• 4 cloves
• ½ tsp salt

Other Ingredients:

• 2 tsp butter
• 2 tsp oil
• 1 bay leaf / tej patta
• 1 inch cinnamon
• 1 tsp kasuri methi
• 1 chilli (slit)
• 1 onion (finely chopped)
• ½ tsp coriander powder
• ½ tsp cumin powder / jeera powder
• 1 cup water
• ¼ tsp salt
• ¼ tsp turmeric
• ½ tsp kashmiri red chilli powder
• 15 cubes of paneer / cottage cheese
• 2 tbsp paneer / cottage cheese (grated)
• 2 tbsp cream / malai
• ¼ tsp garam masala
• 2 tbsp coriander (finely chopped)

Recipe

Firstly, take a large vessel and put 1 cup of water, 2 tomato, 2 clove garlic and 1 inch ginger.

Add 2 pods cardamom, 4 cloves, cashew and ½ tsp salt (as per taste)

Cover the vessel and boil the complete mixture till tomato texture become soft and mushy.

Cool out the mixture completely and blend to smooth puree. Keep aside the puree.

Now, take a large kadai and heat 2 butter oil and 2 tsp oil

Saute 1 bay leaf / tej patta, 1 inch cinnamon, 1 tsp kasuri methi and 1 chilli (slit) till it turns aromatic.

Now, add 1 onion and saute well until the onions turn golden brown.

At low flame, add ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp chilli powder and ½ tsp cumin powder. Saute it well until the spices turn aromatic.

Now, add tomato puree and mix it well

Completely cover the vessel and cook it for 10 minutes. Stirring it occasionally to prevent it from burning up and Cook until the oil is released from masala paste.

Add 1 cup water, and ¼ tsp salt, and mix it well. As per your requirement, you can adjust the consistency.

Now, add cubes of paneer and 2 tsp of grated paneer and mix the complete gravy.

Cover and keep it on low flame for 7-8 minutes or until the paneer absorbs the flavor.

Add 2 tsp of cream and combined it well until cream mix into complete gravy.

Turn off the flame and additionally, add ¼ tsp garam masala and chopped coriander and mix it well.

Finally, Paneer lababdar is ready to serve with roti/chapati/rice.

Enjoy...!!