Paneer Lababdar
Craving something creamy, cozy, and downright comforting? Say hello to Paneer Lababdar—the rich and royal North Indian curry that tastes like it came straight from a restaurant, but is surprisingly easy to whip up at home! Whether you're cooking for a festive dinner, treating your family on the weekend, or just need a pick-me-up meal after a long day—Paneer Lababdar is here to impress. And don’t worry, we’ll walk you through every creamy, dreamy step so you get it just right. Let’s get cooking!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons unsalted butter
- 2 teaspoons neutral oil (like canola or avocado oil)
- ½ inch piece fresh ginger, peeled
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 1 large yellow onion, finely chopped
- 3 green chilies (adjust to heat preference)
- 3 medium roma tomatoes, finely chopped
- Handful of cilantro stems
- 10-12 cashew nuts
- 2 teaspoons melon seeds (sub sunflower seeds if needed)
- 4–6 Kashmiri red chilies (dried)
- 1 teaspoon salt
- 1/2 cup water
- 14 oz (400g) paneer, cubed (store-bought or homemade)
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 4 cloves
- 2 green cardamom pods
- 1/2 teaspoon turmeric powder
- 2 teaspoons red chili powder
- Ground masala paste (from above)
- 1 teaspoon sugar
- 1 teaspoon kasuri methi (crushed between your palms)
- 1/2 teaspoon garam masala
- 2 tablespoons heavy cream (or half and half)
- 1/2 small onion, finely chopped
- 1/2 green bell pepper, finely chopped
- Chopped fresh cilantro, for garnish
Instructions
- 1
Sauté the Paneer: Heat 1 tbsp oil in a nonstick or cast-iron skillet over medium heat.
- 2
Add your paneer cubes and fry until golden on most sides (think: crispy edges, soft center).
- 3
Remove and set aside on a paper towel.
- 4
Pro tip: Soak them in warm water after frying to keep them soft if you’re not serving right away.
- 5
Prepare the ground Labadar Masala base:Sauté for 3–4 minutes until the onions start turning golden.
- 6
Now add tomatoes, cashews, melon seeds, Kashmiri chilies, cilantro stems, and salt.
- 7
Cook down until the tomatoes break apart and the oil starts to separate—around 5–8 minutes.
- 8
Add ½ cup water and simmer for another 2 minutes.
- 9
Let this cool slightly, then blend into a silky-smooth paste using a high-speed blender.
- 10
Add a few tablespoons of water to get it super smooth.
- 11
Build the gravy: Add butter and oil, then toss in cumin seeds, cloves, and cardamom pods in the pan.
- 12
Let them sizzle for 30 seconds.
- 13
Add chopped onions and bell pepper—just a quick 1-minute sauté to keep them a little crisp.
- 14
Sprinkle in turmeric powder, chili powder, and garam masala.
- 15
Stir until your kitchen smells with the flavors of the masala.
- 16
Add the ground masala paste and cover.
- 17
Simmer on low heat for 10 minutes, stirring occasionally. The oil should begin to release around the edges—signaling it's ready.
- 18
Bring it all together Add sugar, kasuri methi, and a handful of shredded paneer to thicken the gravy naturally.
- 19
Stir gently, then nestle in your fried paneer cubes.
- 20
Finish with cream and a generous sprinkle of fresh cilantro.
- 21
Cover and let it sit for 2–3 minutes before serving—this helps everything absorb the flavor bomb you just created.
- 22
Immediately serve Paneer Lababdar