Experience the charm of restaurant-style Paneer Lababdar, a luxurious North Indian curry where tender cubes of paneer are bathed in a lush, aromatic tomato-onion gravy enriched with cashews and a medley of warm spices. Unlike the simplicity of paneer butter masala, Paneer Lababdar stands apart for its distinctive process: tomatoes and dry spices are gently simmered and transformed into a flavorful, velvety puree, resulting in a curry bursting with depth and irresistible aroma. This dish is best teamed with warm roti, naan, or aromatic jeera rice, making every bite an indulgent experience.
Don’t be daunted by the two-step preparation—the reward is a creamy, restaurant-quality curry at home. Prep the masala base ahead for weeknight convenience, and always opt for moist, fresh paneer to soak up the flavors. The gravy tends to thicken as it cools, so a splash of water before reheating will ensure the perfect creamy consistency. Pair Paneer Lababdar with other North Indian favorites like matar paneer or palak paneer and treat your loved ones to a soulful, festive meal any day of the week.
Restaurant-Style Paneer Lababdar: Irresistibly Creamy North Indian Curry
Print RecipeIngredients
- 1 cup water
- 2 tomatoes, cubed
- 2 cloves garlic
- 1 inch ginger
- 2 pods cardamom
- 4 cloves
- 15 cashews
- 1/2 tsp salt
- 2 tsp butter
- 2 tsp oil
- 1 bay leaf
- 1 inch cinnamon stick
- 1 green chilli, slit
- 1 tsp kasuri methi (dry fenugreek leaves)
- 1 onion, finely chopped
- 1/4 tsp turmeric
- 1/2 tsp Kashmiri red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 cup water (additional)
- 1/4 tsp salt
- 15 cubes paneer (cottage cheese)
- 2 tbsp paneer, grated
- 2 tbsp cream (malai)
- 1/4 tsp garam masala
- 2 tbsp coriander leaves, finely chopped
Instructions
Start by blending tomatoes, cashews, garlic, ginger, cardamom, cloves, and 1 cup of water to a smooth puree.
Heat butter and oil together in a large pan. Add bay leaf, cinnamon stick, green chilli, and kasuri methi, sautéing until fragrant.
Add the chopped onions and cook until they become golden brown.
Reduce the heat and stir in turmeric, red chilli powder, coriander powder, and cumin powder.
Pour in the prepared tomato-cashew puree. Mix thoroughly and cover. Allow the mixture to simmer for about 10 minutes, until the oil emerges on the surface.
Add 1 cup additional water and salt, mixing well to bring the gravy together.
Gently stir in the paneer cubes and grated paneer, simmering until everything is well coated and heated through.
Turn off the heat and swirl in the cream, stirring just to combine.
Finish with garam masala and fresh coriander leaves before serving hot with roti or naan.
Notes
Tips:
Prepare the curry base in advance and refrigerate or freeze for quick meals., Use fresh, moist paneer for a softer texture., To maintain a creamy consistency, add water if reheating as the sauce thickens over time., Pair with your favorite Indian bread or rice for a complete meal.