Paneer Lababdar Recipe | Restaurant style paneer lababdar
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5 from 2 votes

Paneer Lababdar Recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 Servings
Calories 413kcal
Author Kanan

Ingredients

For cashew paste:

  • 2 tablespoons Cashew nuts
  • ¼ cup Warm water to soak cashews

For paneer lababdar recipe:

  • 200 grams or 7 oz Paneer cut into cubes
  • 2 medium or 1 cup Tomato pureed
  • 2 tablespoons Oil
  • 1 Black cardamom
  • 2 Green cardamoms
  • 2 Cloves
  • 1 blade Mace (Javitri)
  • ½ inch Cinnamon stick
  • 1 Bay leaf
  • 1/3 cup Onion finely chopped
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 teaspoon Garlic paste or freshly grated
  • 1 Green chili slit
  • Salt - to taste
  • 2 teaspoons Red chili powder
  • 1 teaspoon Coriander powder
  • 1 cup Water
  • ½ teaspoon Sugar optional
  • ½ teaspoon Garam masala
  • 1 ½ teaspoons Kasoori methi (Dried fenugreek leaves) lightly crushed between your plam
  • 1 tablespoon Butter
  • 2-3 tablespoons Heavy whipping cream or fresh cream or malai

Instructions

Making cashew paste and tomato puree:

  • Soak cashew nuts in warm water for at least 15 minutes. While it soaking prep other ingredients like chopping onions, making ginger, garlic paste or grating it.
  • Then make smooth paste out it using grinder.
  • Take two medium tomatoes. wash it well and roughly chop it.
  • Blend it into the blender till you get smooth puree. Keep it aside.

Making paneer lababdar recipe:

  • Heat the oil in a pan on medium heat. Once hot add whole spices. Saute for 30-40 seconds.
  • Then add chopped onions. Sprinkle little salt. Cook till onions are soft and translucent. No need to brown them.
  • Then add ginger paste and garlic paste. Saute for a minute.
  • Add prepared tomato puree and slit green chili.
  • Add remaining salt and mix. let it cook. If it splutters a lot then partially cover the pan. Do stir occasionally.
  • Cook till all the moisture is evaporated and oil starts to ooze out.
  • Then add red chili powder and coriander powder. Mix well and cook for a minute.
  • Then add prepared cashew nut paste. Mix well and cook for a minute with stirring constantly.
  • Then add water. Mix well and let it simmer on low for 4-5 minutes.
  • Then add sugar. The amount of sugar is depends on the taste of tomatoes. Or you can skip it. Mix well.
  • Add garam masala powder and kasoori methi. Do crush the kasoori methi between your palm before adding it. Stir well.
  • Add paneer. Mix gently and cook for 2-3 minutes.
  • Add butter and let it melt.
  • Add heavy cream. Mix well
  • turn off the stove.

Nutrition

Calories: 413kcal | Carbohydrates: 11g | Protein: 14.3g | Fat: 35.1g | Saturated Fat: 6.5g | Cholesterol: 24mg | Sodium: 452mg | Potassium: 300mg | Fiber: 2.1g | Sugar: 3.9g
*Nutrition information is a rough estimate for 1 serving
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