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Paneer Lababdar Recipe - A Flavorful North Indian Delight with Paneer

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    ChefPandas
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🍲 About This Dish

Paneer Lababdar is a beloved North Indian dish that showcases the rich culinary heritage of the region. Originating from the vibrant kitchens of Punjab, this dish is known for its luscious tomato-based gravy and succulent cubes of paneer, making it a favorite among vegetarians and meat-lovers alike.

🌶️ Ingredients Overview

  • Paneer (Indian cottage cheese)
  • Tomatoes (Tamatar)
  • Onions (Pyaz)
  • Ginger (Adrak)
  • Garlic (Lehsun)
  • Green Chilies (Hari Mirch)
  • Cashew Nuts (Kaju)
  • Fresh Cream
  • Garam Masala
  • Turmeric Powder (Haldi)
  • Red Chili Powder (Lal Mirch)
  • Coriander Powder (Dhaniya Powder)
  • Kasuri Methi (Dried Fenugreek Leaves)
  • Oil
  • Ghee (Clarified Butter)

✨ What Makes It Special

Paneer Lababdar boasts a rich and creamy texture balanced with a medium level of spice, making it a versatile dish suitable for various palates. While the base ingredients remain consistent, regional variations may include the addition of dried fruits like raisins or apricots in some versions, adding a hint of sweetness to the dish.

📝 Ingredients

  • 250g Paneer, cubed
  • 4 Tomatoes, pureed
  • 2 Onions, finely chopped
  • 1-inch Ginger, grated
  • 4-5 Garlic cloves, minced
  • 2 Green Chilies, slit
  • 10-12 Cashew Nuts, soaked and ground to a paste
  • 2 tbsp Fresh Cream
  • 1 tsp Garam Masala
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Kasuri Methi
  • 2 tbsp Oil
  • 1 tbsp Ghee
  • Salt to taste

🥄 Spice Blend (Masala)

To prepare the spice blend, combine 1 tsp cumin seeds, 1 tsp coriander seeds, 1-inch cinnamon stick, 3-4 green cardamom pods, and 3-4 cloves. Dry roast these spices until fragrant, then grind them into a fine powder.

👨‍🍳 Preparation Method

  1. Heat oil and ghee in a pan, add the spice blend, and sauté until aromatic.
  2. Add chopped onions, ginger, garlic, and green chilies. Cook until onions turn golden brown.
  3. Mix in tomato puree and cook until the oil separates.
  4. Add turmeric, red chili powder, coriander powder, and salt. Cook for a few minutes.
  5. Stir in cashew paste, fresh cream, and garam masala. Simmer for 2-3 minutes.
  6. Add paneer cubes and kasuri methi. Cook for another 2-3 minutes.
  7. Garnish with fresh cream and coriander leaves before serving.

⏰ Timing Guide

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes

🍽️ Serving Suggestions

Paneer Lababdar pairs beautifully with warm rotis, naan, or steamed rice. Garnish with fresh coriander leaves and a dollop of butter for an authentic touch. Serve hot for a delightful dining experience.

💭 Chef's Notes

For a richer flavor, you can roast the paneer cubes before adding them to the gravy. Adjust the spice levels according to your preference, keeping in mind that the dish should have a balanced heat that doesn't overpower the creamy texture of the gravy.

📦 Storage

Paneer Lababdar can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to revive the gravy's consistency.

Enjoy the exquisite flavors of Paneer Lababdar, a classic North Indian dish that encapsulates the essence of Indian culinary artistry and tradition.