How to Make Paneer Lababdar at Home | Easy North Indian Curry Recipe

Make Paneer Lababdar at Home: Paneer Lababdar is a North Indian paneer curry with a slightly coarse and rich gravy. The sauce is made by boiling tomatoes, onions, garlic, and spices, blending them, and then cooking the mixture with more spices and paneer. Some grated paneer is also added to the gravy for texture. This curry is mildly spicy and has a creamy consistency, ideal for special meals or dinner parties.

Ingredients Required

For Gravy Base:

• 2 tbsp oil

• 5 garlic cloves

• 1-inch ginger

• 2 medium onions, sliced

• 2 tomatoes, chopped

• 2 tbsp cashew nuts

• 2 tbsp melon seeds

• 2 dry red chillies

• 1 tsp salt

For Curry:

• 2 tbsp oil

• 1 tsp cumin seeds

• 1 chopped onion

• ½ tsp turmeric powder

• 2 tsp red chilli powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• 2 cups hot water

• ½ tsp salt

For Paneer Mix:

• 1 tbsp butter

• 18 paneer cubes

• ½ chopped capsicum

• ¼ tsp turmeric

• ¼ tsp chilli powder

• ½ tsp kasuri methi

• Pinch of salt

• 4 tbsp grated paneer

Final Garnish:

• 2 tbsp coriander leaves

• 2 tbsp kasuri methi

• ½ tsp garam masala

• 2 tbsp fresh cream

Step-by-Step Cooking Instructions

Step 1: Prepare the Gravy Base

1. Heat 2 tbsp oil in a pan. Add garlic, ginger, and onions. Sauté for a few minutes.

2. Add chopped tomatoes, cashew nuts, melon seeds, dry red chillies, and salt.

3. Cook until tomatoes soften completely.

4. Let it cool down and blend into a smooth paste. Add water if needed.

5. Strain the paste to get a smooth gravy base.

Step 2: Cook the Curry

1. Heat oil and cumin in a kadai. Let it sizzle.

2. Add chopped onions and cook until golden.

3. Add turmeric, chilli powder, coriander, and cumin powder. Cook until aromatic.

4. Add the prepared gravy base and cook until oil separates.

5. Add 2 cups of hot water and salt. Cook until desired consistency.

Step 3: Cook the Paneer

1. Heat butter in a pan. Add paneer cubes and chopped capsicum.

2. Sprinkle turmeric, chilli powder, kasuri methi, and salt. Sauté well.

3. Add this mixture to the gravy. Add grated paneer.

4. Simmer for 10 minutes.

Step 4: Final Touch

1. Add chopped coriander, garam masala, kasuri methi, and cream.

2. Mix and cook for another 2 minutes. Serve hot.

Cooking Tips

• Use fresh and soft paneer for better texture.

• Sieving the gravy gives a smooth finish.

• Add grated paneer for a thick and rich curry.

• Adjust water based on how thick or thin you want the curry.

Serving Suggestions

• Best served with garlic naan, tandoori roti, or paratha.

• It also goes well with jeera rice or plain basmati rice.

• Add sliced onions or a salad on the side for a complete meal.