Paneer Lababdaar – Creamy paneer lababdaar – paneer lababdaar recipe – Restaurant style paneer lababdar – Cottage cheese in creamy gravy

Detailed stepwise recipe for Paneer Lababdaar – Creamy paneer lababdaar – paneer lababdaar recipe – Restaurant style paneer lababdar – Cottage cheese in creamy gravy along with photos.

Paneer or Cottage cheese is a versatile ingredient which can be used in numerous recipes in several different ways in different cuisines be it desserts, main course, breads, snacks, rice or starters and many more.

It is one of the good sources of protein for vegetarians and in India none of the occasion is complete if a paneer gravy is not being served 🙂 and this recipe is very popular in North India

There are unlimited types of Indian gravies in which Paneer is the main ingredient and Paneer Lababdaar – Creamy paneer lababdaar – paneer lababdaar recipe – Restaurant style paneer lababdar – Cottage cheese in creamy gravy is one of those.

It is made with rich creamy tomato and cashew based gravy with a lots of flavours of whole spices, butter and cream and goes really well with any kind of Indian bread or rice.

Here is the detailed step wise recipe for Creamy paneer lababdaar

🍴 Time to Prep       15-20 hours

⏰Time to cook         10-15 minutes

🍛 Servings             3 servings

👩 Author                 Ruchika

🍲 Cuisine               North Indian

♨ Course                Main Course

Ingredients

• 400 gms paneer
• 1 big onion
• 2 big tomatoes
• some cashew nuts
• 3-4 green chllies
• 4-5 garlic cloves
• 2 tablespoons butter
• 1/2 tablespoon cumin seeds (jeera)
• 2 black cardamoms ( badi elaichi)
• 3 green cardamoms ( chhoti elaichi)
• cinnamon sticks (dalchini)
• 3-4 cloves (Laung)
• 1 tablespoon honey
• 1/2 tablespoon turmeric powder (haldi)
• 3 tablespoons oil
• 1/2 tablespoon crushed dry fenugreek leaves (Kasoori methi)
• 1 tablespoon coriander powder
• 1/2 tablespoon red chilli powder
• Salt to taste
• 1/2 tablespoon garam masala
• Fresh cream to garnish
• Fresh coriander leaves to garnish
• Water as required

Notes/tips to follow

• Try to use fresh paneer as it tastes the best for this recipe.
• If the paneer is refrigerated, soak it in warm water for 10 minutes so that it becomes soft.
• Using the refrigerated paneer will become really chewy and spoil the texture of the gravy.
• You can skip the cream if you want to.
• Quantity of red chilli powder & garam masala can be increased or decreased as per taste.
• This recipe taste really well if consumed the next day. 🙂

Step wise recipe restaurant style paneer lababdar

1. Firstly heat oil in a kadhai.

2. Add the whole spices like cumin seeds, black & green cardamoms, cloves & cinnamon sticks and let them crackle.

3. Add chopped onions and sauté until the onions become translucent.

4. Now add green chillies and whole garlic cloves and stir.

5. Once the garlic and green chillies are cooked add tomatoes and cook until they become soft & mushy.

6. Further add cashew nuts and cook for a minute.

7.Turn off the heat and let the mixture cool. Then transfer it in a blender jar.

8. Blend it to make a smooth a paste.

9. Now, heat 2 tablespoons of oil in a kadhai, add the blended mixture and and sauté for 2 minutes.

10. Add dry spices like salt, red chilli powder, turmeric powder and mix well.

11. Now add, 1 tablespoon of honey and mix.

12. Add crushed kasoori methi and mix well.

14. Further add butter.

15. Add garam masala and mix well.

16. Now add water as needed and mix everything together.

17. Cover with a lid and let it cook for 2-3 minutes at a low flame. Gently add paneer cubes one-one and stir.

18. Let it cook for 5 minutes at a low flame and turn off the heat.

19. Restaurant style paneer lababdar is ready to be served. Enjoy with rice, roti or any bread of your choice. 🙂

Ingredients for Restaurant style paneer lababdar

• 400 gms paneer
• 1 big onion
• 2 big tomatoes
• some cashew nuts
• 3-4 green chllies
• 4-5 garlic cloves
• 2 tablespoons butter
• 1/2 tablespoon cumin seeds (jeera)
• 2 black cardamoms ( badi elaichi)
• 3 green cardamoms ( chhoti elaichi)
• cinnamon sticks (dalchini)
• 3-4 cloves (Laung)
• 1 tablespoon honey
• 1/2 tablespoon turmeric powder (haldi)
• 3 tablespoons oil
• 1/2 tablespoon crushed dry fenugreek leaves (Kasoori methi)
• 1 tablespoon coriander powder
• 1/2 tablespoon red chilli powder
• Salt to taste
• 1/2 tablespoon garam masala
• Fresh cream to garnish
• Fresh coriander leaves to garnish
• Water as required

Instructions without photos

1. Firstly heat oil in a kadhai.
2. Add the whole spices like cumin seeds, black & green cardamoms, cloves & cinnamon sticks and let them crackle.
3. Add chopped onions and sauté until the onions become translucent.
4. Now add green chillies and whole garlic cloves and stir.
5. Once the garlic and green chillies are cooked add tomatoes and cook until they become soft & mushy.
6. Further add cashew nuts and cook for a minute.
7. Turn off the heat and let the mixture cool. Then transfer it in a blender jar.
8. Blend it to make a smooth a paste.
9. Now, heat 2 tablespoons of oil in a kadhai, add the blended mixture and and sauté for 2 minutes
10. Add dry spices like salt, red chilli powder, turmeric powder and mix well.
11. Now add, 1 tablespoon of honey and mix.
12. Add crushed kasoori methi and mix well.
13. Further add butter.
14. Now add water as needed and mix everything together.
15. Add garam masala and mix well.
16. Cover with a lid and let it cook for 2-3 minutes at a low flame.
17. Gently add paneer cubes one-one and stir.
18. Let it cook for 5 minutes at a low flame and turn off the heat.
19. Restaurant style paneer lababdar is ready to be served. Enjoy with rice, roti or any bread of your choice. 🙂