As the name says Lababdar meaning “a strong desire for something and indulge in it”; so once you have tasted it, you’ll have a desire to have more of it.
Paneer Lababdar is a paneer gravy dish. It is another Punjabi style recipe as popular as Paneer Butter Masala and is served in many North Indian restaurants. Gravy is rich and creamy as it’s prepared with tomatoes, cashews, onions and spices. This dish can be enjoyed with any of your favorite breads like Paratha, Tandoori Roti, Kulcha, Missi Roti, etc.
Generally it is prepared a bit sweet by adding sugar or honey but I don’t prefer the gravies to be sweet, if you like then you can add 1 tsp of sugar or 1 tbsp honey to the gravy.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 10 mins, Cooking – 30 mins, Total – 40 mins
- Paneer (Cottage Cheese) – 200 grams (cut in cubes or triangles) + 1/3 cup (grated)
- Tomato – 4 large (roughly chopped)
- Cashew – 8-10
- Garlic – 3 cloves (roughly chopped)
- Ginger – 1 inch (roughly chopped)
- Green Cardamom – 3
- Clove – 3
- Onion – 1 medium (finely chopped)
- Green Chilli – 2 (slit)
- Bay Leaf (tej patta) – 1
- Cumin Powder – 1/2 tsp
- Red Chilli Powder – 1 tsp (prefer kashmiri mirch for the color)
- Coriander Powder – 1 tsp
- Garam Masala Powder – 1/2 tsp
- Kasuri Methi – 2 tsp
- Coriander Leaves – for garnishing
- Butter – 2 tbsp + for garnishing (if desired then you can use 3 tbsp of any oil instead of butter and use butter just for the garnishing)
- Fresh Cream – 2 tbsp
- Water – 1.5 cup
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Paneer Lababdar:
- Take a pan. Add 1/2 cup water, chopped tomatoes, cashews, garlic, ginger, green cardamom and cloves. Bring it to boil and turn the flame to low and cook till water is completely absorbed and tomatoes are soft. Turn off the flame and let it cool down
- Add the mixture to a blender and grind to make a completely smooth paste (no chunks). Keep aside the paste
- Heat butter in a pan or a kadai. Add bay leaf. Saute
- Add onions and saute till golden
- Add tomato paste. Saute. Add spices – cumin powder, red chilli powder, and coriander powder. Mix and saute till butter starts to separate
- Add 1 cup water and green chillies. Stir and bring it to boil. Turn the flame to medium and cook for 3-4 mins or until gravy thickens
- Add paneer (cube + grated), kasuri methi, garam masala powder and salt (if you have used salted butter then add accordingly). Stir and cook for 2-3 mins
- Add fresh cream. Mix and turn off the flame
- Your Paneer Lababdar is ready
- Garnish with coriander leaves, butter or grated paneer and enjoy with your favorite bread.