Paneer Lababdar Recipe | Restaurant Style Creamy Paneer Lababdar at Home

 If you love rich, creamy North Indian curries, then Paneer Lababdar is a must-try! This dish is known for its buttery texture, mildly sweet taste, and aromatic spices. Perfect for special occasions or weekend dinners, it pairs beautifully with naan, roti, or jeera rice.

"Homemade Paneer Lababdar curry with rich texture and vibrant color, served in a bowl"

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Cuisine: Indian
  • Course: Main Course
  • Servings: 3–4
  • Calories: ~320 kcal

Ingredients

For Gravy

  • 2 tbsp butter
  • 1 tbsp oil
  • 2 medium onions (finely chopped)
  • 3 tomatoes (pureed)
  • 1 tbsp ginger-garlic paste
  • 10–12 cashews (soaked & blended)
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • Salt to taste

For Paneer

  • 200–250g paneer (cubes)
  • 1/2 tsp kasuri methi (crushed)
  • 3 tbsp fresh cream

Optional

  • 1 tsp sugar (for slight sweetness)
  • Fresh coriander for garnish
"Homemade Paneer Lababdar curry with rich texture and vibrant color, served in a bowl"

If you like this recipe paneer lababdar check out my new recipe Step rajma curry. 

Step-by-Step Instructions

Step 1: Prepare Base

  • Heat butter and oil in a pan.
  • Add chopped onions and sauté until golden brown.
  • Add ginger-garlic paste and cook till raw smell disappears.

Step 2: Make Gravy

  • Add tomato puree and cook until oil separates.
  • Add all spices and mix well.
  • Stir in cashew paste for richness.

Step 3: Add Paneer

  • Add paneer cubes and mix gently.
  • Pour some water to adjust consistency.
  • Simmer for 5–7 minutes.

Step 4: Final Touch

  • Add cream and kasuri methi.
  • Mix well and cook for 2 minutes.

Serving suggestion

Paneer Lababdar tastes best when served hot with butter naan, roti, or jeera rice. Pair it with fresh salad and lemon wedges for a complete and flavorful meal.

"Paneer Lababdar tastes best when served hot with butter naan, roti, or jeera rice"

Tips

  • Use fresh paneer for best texture
  • Don’t overcook paneer (it becomes rubbery)
  • Add a little sugar for restaurant-style taste
  • Cashew paste gives that signature creamy texture

Conclusion

Paneer Lababdar is the perfect combination of richness and flavor. Try this easy recipe at home and enjoy a restaurant-style dish with your family!

FAQs

Q. Can I make Paneer Lababdar without cream?

Yes, you can substitute with milk or skip it, but cream gives a rich taste.

Q. Is Paneer Lababdar spicy?

It’s mildly spicy with a slight sweet flavor.

Q. Can I store it?

Yes, refrigerate for up to 2 days. Reheat before serving.

Q. Can I use store-bought paneer for Paneer Lababdar?

Yes, store-bought paneer works well. Just soak it in warm water for 10 minutes to make it soft.

Q. How can I make Paneer Lababdar vegan?

You can replace paneer with tofu and use coconut cream or cashew cream instead of dairy cream.


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