Paneer Lababdar is an easy-to-prepare, restaurant-style dish of paneer (Indian cottage cheese) in a creamy, mildly tangy and faintly sweet gravy. Onions, tomatoes, cashews and spices make this a rich, flavorful and delicious recipe. This vegetarian Paneer Lababdar recipe is also naturally gluten-free.
What is Paneer Lababdar
Paneer Lababar is a popular paneer gravy dish and can be found on the menu of many Indian restaurants. There are a few variations of preparing this rich dish.
My paneer lababdar recipe is more Punjabi style than Mughlai style with the addition of onions, tomatoes, cashews and spices.
It does not rely heavily on the usage of plenty of nuts, dry fruits or seeds. Cashews are the only nuts added in the recipe.
Paneer Lababdar is truly a dish that you will always love to make for special days or festival days. Its richness, creaminess and deliciousness will wow you every time. Perfectly apt to make for festive or special occasions.
Paneer Lababdar gravy is made from a spiced tomato and cashew paste that is then sautéed with onions, more spices and herbs, has a lovely tang to it and is full of flavor. The addition of sugar and cream give the dish a creamy and faintly sweet taste.
Ingredients You Need
You need your regular Indian pantry staple ingredients to make this restaurant style paneer lababdar recipe.
- Paneer (Indian cottage cheese): This is the main ingredient in the dish and it is important to use a good quality paneer. In fact, as with all my paneer recipes, I recommend using Homemade Paneer. This ensures freshness and avoids any hidden ingredients and preservatives found in store-bought paneer.
- Tomatoes: Giving the dish a bit of tang, tomatoes are an important ingredient in the gravy. Be sure to choose tomatoes that aren’t too tangy or sour.
- Cashews: The creamy consistency in paneer lababdar comes from cashews. The cashews are ground to a paste with the tomatoes. Cashews also add a lovely sweetness to the dish.
- Cream: Adding cream also adds to the sweetness and richness in the gravy making it a restaurant style dish.
- Onions: In the curry, onions are not pureed, but chopped and lightly caramelized. Thus they add some sweetness and a slight sharp flavor to the curry.
- Spices and Herbs: Most of the spices and herbs used in this recipe are common and you probably already have them in your kitchen. The garam masala powder can be purchased, but is also a great spice to make from scratch and have on hand. Here I share the recipe for making Garam Masala Powder.
How to make Paneer Lababdar
Preparation
1. To a small pan add the following listed ingredients:
- 1.5 cups chopped tomatoes (Use tomatoes that are not too tangy or sour)
- 10 to 12 cashews
- 1 inch chopped ginger
- 2 to 3 chopped garlic cloves (medium-sized)
- 1 green cardamom
- 2 cloves
- ½ cup water
2. Switch on the stovetop and simmer this mixture on a low heat.
3. Cook until the tomatoes are softened. If the water dries up and the tomatoes are not softened, then add about 2 to 3 tablespoons water and continue to cook. When I cooked, almost all the water had evaporated.
4. Allow this mixture to become warm or cool completely at room temperature. Transfer all of the ingredients to a grinder or blender jar.
5. Grind or blend to a smooth paste. There should not be any cashews or tomato chunks in the paste.
You may add some water if required while grinding or blending. Set this ground tomato-cashew-spices paste aside.
Sautéing onions and tomato paste
6. Heat 2 tablespoons butter in a pan, kadai or wok. You can also use ghee (clarified butter) or a neutral-tasting oil.
Heat the butter on a low to medium heat ensuring that it does not burn.
7. Add 1 tej patta (Indian bay leaf) and saute for a couple of seconds.
8. Add ½ cup finely chopped onions.
9. Stir and mix well.
10. Then continue to saute as well as stir and cook until the onions become light golden or golden on medium-low to medium heat.
11. Then add the tomato-cashew-spices paste. The mixture will splutter if there is water in it, so be careful.
12. Stir and mix thoroughly.
13. Add the following ground spice powders:
- ½ teaspoon cumin powder (ground cumin)
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon red chili powder or cayenne pepper
14. Stir the ground spices. Saute this masala on low to medium-low heat. You will see the masala clumping and gathering around itself.
15. Sauté until you see fat leaving the sides of the masala paste. The masala will also look glossy and shiny.
Making Paneer Lababdar
16. Then add 1 cup of water to the perfectly sauteed masala.
17. Mix very well.
18. Add 1 or 2 slit green chilies.
19. Stir and allow the gravy to come to a simmer on medium-low to medium heat.
20. Then season with salt according to your taste preferences.
21. Add sugar. I added ½ teaspoon of sugar but you can add as per your taste.
21. Add 200 grams paneer which has been cut into cubes or squares. Also add 2 tablespoons grated paneer.
Here I used fresh homemade paneer. If using frozen paneer, then keep it in warm water for some minutes and then slice as well as grate it.
22. Gently mix and switch off the heat.
23. Then sprinkle 1 teaspoon kasuri methi (dry fenugreek leaves) which have been crushed along with ¼ teaspoon garam masala powder. Mix very well again.
24. Add ¼ cup low fat cream or 1 to 2 tablespoons of heavy whipping cream.
25. Mix again gently very well taking care that the paneer cubes do not break. You can also add 1 tablespoon of butter at this step or dot the gravy with butter while serving. This is optional.
26. Garnish paneer lababdar with chopped coriander leaves (cilantro) and ginger julienne.
Paneer labadar goes very well with Indian flatbreads, including roti, naan, or pudina paratha. Also, this creamy gravy can be served with jeera rice or vegetable pulao.
FAQs
Yes definitely. Add 1.5 cups of canned tomatoes while blending cashews. You do not need to cook the canned tomatoes with cashews. For tomato puree, add ¾ cup of it directly when sautéing with the cashew paste. You just need to make the cashew and spices paste if you use tomato puree.
Kasuri methi are dried fenugreek leaves. If you don’t have them, just skip them.
Yes of course! To get the mild flavors of onion and garlic without actually using them in the recipe, add 1 pinch of asafetida or hing (that is if you have it) when sautéing the tomato-cashew paste.
Yes you can easily skip adding cream.
Malai which is the clotted cream that collects on the top of boiled milk has to be whipped to a smooth flowing consistency before you add it to the gravy.
Add almonds which have been blanched in hot water for 30 minutes with their peels removed.
Yes sure you can do that. Dhungar method will make your paneer lababdar have truly smoky restaurant style flavors.
Replace firm tofu, seitan, tempeh with paneer. Skip adding cream altogether or replace it with coconut cream. Add a neutral tasting oil instead of butter.
Yes you can definitely do that. My recipe can be easily scaled. If freezing, paneer lababdar gravy stays well for about a month. In the refrigerator, it stays good for a couple of days.
More Restaurant Style Paneer Curries!
Paneer Recipes
Paneer Recipes
Paneer Recipes
Paneer Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Paneer Lababdar (Restaurant Style Recipe)
Ingredients
For tomato-cashew paste
- 1.5 cups chopped tomatoes (ripe and red), 250 grams
- 10 to 12 cashews
- 1 inch ginger – chopped
- 2 to 3 garlic (medium-sized) – chopped
- ½ cup water
- 1 green cardamom
- 2 cloves
More ingredients
- 2 tablespoons Butter
- 1 tej patta (Indian bay leaf)
- ½ cup finely chopped onions – 100 grams
- ½ teaspoon cumin powder (ground cumin)
- ½ teaspoon Coriander Powder (ground coriander)
- ½ teaspoon red chili powder or kashmiri red chili powder or cayenne pepper
- 1 or 1.25 cups water or add as required
- 1 or 2 green chilies or serrano peppers – slit
- salt as required
- ¼ to ½ teaspoon sugar or add as required
- 200 grams Paneer (cottage cheese)
- 2 tablespoon grated paneer
- ¼ teaspoon Garam Masala
- 1 teaspoon kasuri methi (dry fenugreek leaves) – crushed
- ¼ cup low-fat cream or 1 to 2 tablespoons heavy whipping cream
- 1 tablespoon Butter added later – (optional)
For garnish
- 1 tablespoon chopped coriander leaves (cilantro leaves)
- 1 inch ginger – julienne
Instructions
Preparing tomato-cashew paste
- Take chopped tomatoes, cashews, chopped ginger and garlic, green cardamom, cloves and water in a small pan. Use tomatoes which are not too tangy or sour.
- Turn on the stovetop and simmer this mixture on a low heat.
- Cook until the tomatoes are softened. If the water dries up and the tomatoes are not softened, then add about 2 to 3 tablespoons water and continue to cook.
- Allow this mixture to become warm or cool completely and add to a grinder or blender jar.
- Grind to a smooth paste without any cashews or tomato chunks or pieces. You may add some water if required while grinding. Keep this ground tomato-cashew-spices paste aside.
Sautéing onions and tomato-cashew paste
- Heat butter in pan or kadai or wok. Add the tej patta and sauté for a couple of seconds.
- Add finely chopped onions. Stir well.
- Then continue to saute as well as stir and cook till the onions become light golden or golden.
- Then add the tomato-cashew-spices paste. The mixture will splutter if there is water in it, so be careful. Stir very well.
- Add cumin powder, coriander powder and red chili powder.
- Stir and saute this masala. You will see the masala clumping and gathering around itself.
- Saute till you see fat leaving the sides of the masala paste.
Making paneer lababdar
- Then add water. Mix very well.
- Add the slit green chilies.
- Stir and allow the gravy to come to a simmer. Then season with salt and sugar.
- Add paneer cubes and grated paneer.
- Gently mix and combine.
- Then sprinkle kasuri methi which has been crushed with the garam masala powder. Stir very well again.
- Lastly add the low-fat cream or heavy whipping cream. Switch off the heat & combine very well. You can also add 1 tablespoon butter at this step. This is optional.
- Garnish paneer lababdar with chopped coriander leaves and ginger julienne. Serve with chapati, tandoori roti or naan. It also goes well with cumin rice or veg pulao.
Video
Nutrition Info (Approximate Values)
This Paneer Lababdar Recipe post from the blog archives first published in Feb 2015 has been updated and republished on June 2022.
My last experience of making Paneer by myself was very bad but after following this recipe the food was amazing. I am just 20 and made this for me and my younger sister. We loved it. Thank you for the amazing.
Great and thanks a lot for sharing your experience. Welcome.
Thanks for this wonderful recipe. It is truly restaurant style in taste and presentation .
Great and thanks for sharing the feedback.
Hello Dasana,
I came across your recipe and made it today…It has turned out absolutely delicious and a big hit especially with my grandchildren.
Thank you for sharing your recipe .
Happy to hear! Thanks a lot for this lovely feedback and the rating on the recipe.
I tried this today and it was delicious. Thank you for the recipe. My question is that in some recipe I have seen dry Kashmiri chili added to make the paste. Does adding this change the flavor of the dish and only makes it more spicy? Thank you.
Thanks for the feedback on my recipe and glad to know. Kashmiri chillies will change the taste and flavor of the dish but it will it give a nice red or orange color. The spiciness will depend on how many Kashmiri chillies are added in these recipes.
Thank you for your feedback! Looking forward to trying many more of your recipes. So far I have tried your dal Bukhara and tomato and coconut chutney and all were excellent.
Welcome. Sure, do try more recipes and I hope you like them as well. Thanks for the feedback on the recipes you have made.
Hi Ma’am
I have tried many of your recipes and they come out really delicious.
I tried paneer lababdar today. It was too good!
This is one site which I can trust for every recipe.
Thank you and much love.
hi shilpi, thank you very much. it feels good to read your feedback. thanks for the trust.
hugs and regards
dassana
Sab recipes aapki main try karti . Aur sab recipes wow and delicious hoti hai
Thank you so much.
dhanyawad anju. aapka comment padke achcha laga. most welcome and happy cooking.
The dish turned out to be very tasteful.
I made it on my husbands demand and he was very happy after having it.
Thank you so much.
thanks and welcome aparna. glad to know. happy cooking.
Hi I really like your recepies. This is my favorite site from where I can follow recipes without any second thought. You deserve all the five stars in a row.
thank you much tanya. felt good to read your comment. it definitely encourages me. thanks again.
Hi mam good morning. Your recipes are really great. My
Family really loves it when I refer your recipes and do.
Hi Meghana, thank you for sharing your feedback and experience. Glad to read.
Hi,I tried your this Paneer recipe & it came out so good.My kids just loved it.
I was wondering if you can give the exact ratio of everything for 30 people.
thanks neha for this feedback and review. in the recipe card, just increase the servings to 30 people and you will get the ingredient proportions to be used accordingly.
Delicious ! Just like my favourite restaurant ! Thank you!
thanks for the feedback and rating. welcome.
Thank you so much for the wonderful restaurant style recipe. As soon as my kids had their first bite, they said wow very yummy Mumma, it’s like restaurant paneer. Superb and continue posting wonderful recipes.
that is so nice. thanks for sharing this lovely review on paneer lababdar. glad to know that your kids loved the recipe. i have already added many recipes on the blog and will continue to add them.
Hello madam,
As usual ur recipes are more than perfect.. Thanks to the detailed descriptions and pics every dish I try goes well..
I have recently shifted out of India so need small help, what can I use instead of kasuri methi.. Also in rasgulla, or any Chena recipe which milk can be used, here I get 0.5%,1.5% and 3.5%fat milk.. Totally confused.. Plz help
you can skip kasuri methi. use whole milk which is available outside india.
Hello mam,
Thank you for your prompt response.
With whole milk, do you mean to say, 3.5%fat milk or there is something else called whole milk that is available outside India.
welcome shraddha.3.5% milk is whole milk.
I am your huge huge fan. All your recipes are hit in my family!!
I never loved cooking but loved tasty food…and your recipe inspire me to cook.