Name: Paneer Lababdar Recipe, Restaurant Style Paneer Lababdar
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 300 gms paneer / indian cottage cheese (cut into cubes); 3 tbsp oil; 2 no. onions (chopped); 1 tsp cumin seeds; 2-3 cloves; 3-4 cardamom; 1 inch cinnamon stick; 4 no. tomatoes (chopped); 1 tsp ginger garlic paste; 1/4 cup cashew nuts; 1/2 tsp red chili powder; 1/2 tsp turmeric powder; salt to taste

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Paneer Lababdar recipe is a dish made with Indian cottage cheese in a soft, silky and luscious cashew, onion, tomato gravy.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Paneer Lababdar Recipe, Restaurant Style with step by step photos and video instructions is a paneer recipe made with onion, tomato and cashew paste. It is pretty simple to make and tastes amazingly delicious. Soft, silky and succulent paneer cubes made with the spiced gravy is just pure deliciousness like the Kadai Paneer.

How to make paneer at home?

You can make the paneer right at home. Boil 1 liter of milk and add 1 tbsp lemon juice or white vinegar. The milk will start curdling, switch off the heat. Let it rest for a few minutes until all the milk has been curdled. Transfer this curdled milk to a muslin cloth and strain all the water from it. Cover the muslin cloth and place it on the strainer. Place a weight on top and let it sit in the refrigerator overnight. Cut into the desired shape in the morning.

What is Paneer Lababdar recipe?

Paneer lababdar is a delicious dish made from Indian cottage cheese in an onion, gravy, cashew, and spices gravy. The soft, silky paneer in the luscious gravy is a perfect accompaniment for both roti and rice.

What are the main ingredients for making the paneer lababdar?

The main ingredients for making the paneer lababdar recipe are paneer, garam masala, onion, tomato, cashews among other basic spices. Thought the ingredient list would look long, it is pretty easy to make. All you have to do is gather all the ingredients together and make a paste out of it. After that is it is totally a breeze to make this paneer lababdar recipe.

Pro Tips / important Things to remember while making the paneer lababdar recipe

Be careful not to overcook the paneer as it might turn rubbery and spongy. You can even microwave the paneer for 30 secs. Drain out the water and then refrigerate it for 30 minutes before adding to the gravy. It helps the paneer to stay soft even after cooking.
First, we fry the onion and then add other ingredients before making it into a paste. You can make the paste very fine or coarse, depending upon your taste. I like to keep it in between. Making it too fine makes it too watery. And making it too coarse just doesn’t seem right for the paneer lababdar recipe. So I like to make it somewhere in between.
For the most authentic feel of the restaurant style, burn a charcoal and place it on a foil after cooking the recipe. Drop a bit of oil on it and close the lid for a couple of minutes. A nice smoky flavor would be absorbed from it.
You can also add the kasuri methi towards the end for enhanced flavor.

Step by Step Pictorial process of making the paneer lababdar recipe

1.Heat oil in a kadai and add the cinnamon stick, cardamom, cloves, cumin seeds.

2. Next, add the chopped onion to it and fry well.

3. Once the onion has turned brown, remove from the oil using a slotted spoon and set aside till it cools down.

4. Take these browned onions, garam masala in a mixie jar and add the red chili powder, turmeric powder, ginger garlic paste, tomato, salt, cashews. There is no need to add water as tomato will turn watery once we grind it. Yet, if you feel it is thick, you can add water to grind.

5. Grind to make a paste with it.

6. Heat the oil in the kadai and add this ground masala paste to it. Fry well till oil separates from the sides.

7. Add the paneer cubes and mix gently. Next, add water and cook covered on low heat.

8. Once the gravy starts boiling, cook for 5 more minutes. Remove from heat, garnish with coriander leaves before serving hot.

Serving Suggestions:

It is a really tasty gravy recipe which tastes well with both roti or rice. You can try it with any kind of Indian Breads. I, especially, love it with the Garlic Naan.

Serve it hot.

For more paneer recipes:

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