Paneer Lababdar Recipe – Restaurant Style Rich & Creamy Paneer Curry

Paneer Lababdar is a rich, creamy, and mildly spiced North Indian curry made with paneer (Indian cottage cheese), fresh cream, tomatoes, onions, and aromatic spices. This dish is a favorite in Indian restaurants and dhabas for its royal texture, vibrant color, and irresistible flavor. The name “Lababdar” signifies something so delicious and tempting that you cannot resist it.

This paneer curry is perfect for special occasions, parties, or festive meals, and pairs beautifully with naan, roti, paratha, or jeera rice. It offers the perfect balance of spiciness, sweetness, and creaminess, making it loved by kids and adults alike.

Ingredients for Paneer Lababdar

Main Ingredients

• 250 g paneer (cottage cheese) – cut into cubes or grated

• 2 medium onions (finely chopped)

• 3 medium tomatoes (roughly chopped)

• 1 medium green chili (slit or chopped)

• 1-inch ginger piece

• 6–7 garlic cloves

• 2 tbsp fresh cream

• 2 tbsp butter

• 1 tbsp oil

• 12–15 cashew nuts (soaked for 15 minutes in warm water)

Whole Spices

• 1 bay leaf

• 1-inch cinnamon stick

• 2 green cardamoms

• 3–4 cloves

• 4–5 black peppercorns

Ground Spices

• 1 tsp red chili powder

• ½ tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala powder

• ½ tsp kasuri methi (dried fenugreek leaves)

• Salt to taste

• 1 tsp sugar (optional, to balance acidity)

For Garnishing

• Fresh coriander leaves

• Grated paneer

• A drizzle of cream

Step-by-Step Process

Step 1: Prepare Tomato-Onion Base

1. Heat 1 tbsp oil and 1 tbsp butter in a pan.

2. Add bay leaf, cinnamon, cardamoms, cloves, and peppercorns. Sauté for 30 seconds until fragrant.

3. Add chopped onions and cook until light golden.

4. Add ginger, garlic, and green chili; sauté for 1 minute.

5. Add chopped tomatoes and cook until soft.

6. Add soaked cashews and mix well.

7. Turn off the heat and allow the mixture to cool.

Step 2: Blend into Smooth Gravy

1. Remove the bay leaf and cinnamon stick from the mixture.

2. Transfer the onion-tomato mixture to a blender and blend into a smooth paste (add a little water if needed).

Step 3: Cook the Curry

1. Heat the remaining butter in the same pan.

2. Add the prepared paste and sauté for 2–3 minutes.

3. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

4. Add 1 cup water and stir to get a smooth gravy consistency.

5. Cover and cook for 5 minutes on low heat.

Step 4: Add Paneer

1. Add paneer cubes and some grated paneer for richness.

2. Mix gently so paneer does not break.

3. Add garam masala, sugar, and crushed kasuri methi.

4. Stir in fresh cream and cook for 1 minute.

5. Turn off the heat.

Step 5: Serve

1. Garnish with coriander leaves, grated paneer, and a swirl of cream.

2. Serve hot with naan, butter roti, paratha, or jeera rice.

Nutrition Facts (Approx. per Serving)

(Values may vary depending on ingredients and portion size.)

Interesting Facts about Paneer Lababdar

1. Royal Origins – Paneer Lababdar is believed to have originated in the royal kitchens of North India to please Mughal emperors.

2. Restaurant Favorite – It’s one of the top-selling paneer dishes in Indian restaurants after Paneer Butter Masala.

3. Nutty & Creamy – The addition of cashews makes the curry naturally thick and creamy without extra flour.

4. Perfect for All Ages – Mild spice levels make it suitable for children and elderly people.

5. Versatile Dish – Can be served with Indian breads or rice dishes, making it a versatile menu option.

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