RESTAURANT STYLE PANEER LABABDAR | PANEER LABABDAR RECIPE

Paneer lababdar is an authentic North Indian recipe that can be served with roti or naan. Paneer is cooked in rich gravy with is nice and creamy. It is mildly spiced and can be serves with rice as side dish. Paneer lababdar has a generous amount of grated paneer in gravy. So as a result, you get the melt in mouth velvety and chunky texture in the gravy.

This Restaurant Style Paneer Lababdar recipe makes an aromatic, delicious curry that is spicy, slightly sweet and absolutely swoon-worthy. In this curry, soft and succulent paneer cubes are coated in super creamy and rich, velvety and smooth gravy.

What is the difference between Paneer Lababdar, Shahi Paneer, Kadai Paneer, and Paneer Butter Masala?

They all are different curries with slightly similar gravies. The subtle difference is in the ingredients and cooking style.

1. Paneer Lababdar has grated paneer added in the gravy along with the paneer cubes giving it a very nice rich and chunky texture.
2. Kadai Paneer gravy is a slightly spicy curry where Kadai masala is added to the basic onion tomato masala. This paneer curry also has onions and capsicum.
3. Shahi Paneer is on the bit sweeter side since it has slightly more sugar. The gravy of shahi paneer is super silky and smooth.
4. Paneer Butter Masala or Butter Paneer is a rich and creamy curry where paneer is cooked buttery tomato-based gravy.

 

INGREDIENTS FOR MAKING PANEER LABABDAR

·         200-225 grams Paneer cubed

·         50 grams Paneer (grated)

·         2-3 Bay leaves

·         2 tsp Kasoori Methi (dried fenugreek leaves)

·         1/2 tsp Garam masala

·         1-2 tsp Sugar/Sweetener

·         Salt (as per taste)

·         2 tbsp Ghee/Oil

·         1 medium Onion roughly chopped

·         3 Large Tomatoes roughly chopped

·         18-20 Cashew nuts

·         2 tsp Ginger Garlic paste

·         2-3 Dried Red chillies broken

·         1 inch Cinnamon roughly pounded

·         3 Green Cardamoms roughly pounded

·         1 Black cardamom roughly pounded

·         3-4 Cloves roughly pounded

·         1/4 tsp Nutmeg/Jaiphal grated

·         1/4 tsp Mace/Javitri broken into pieces

·         1 1/2 tsp Kashmiri Chilli powder

·         1/2 tsp Turmeric powder

·         1/2 tsp Coriander powder

·         1/2 tsp Salt

·         1 1/2 tbsp Ghee

Check out other delicious curry recipes you might enjoy –

1. DHABA STYLE HANDI PANEER | हांडी पनीर
2. BOMBAY VEGGIE CHEESE SANDWICH
3. PANEER CHANGEZI | पनीर चंगेजी
4. KUNDRU FRY | IVY GORD FRY
5. VRAT SABUDANA KHICHDI

 

INSTRUCTIONS TO MAKE PANEER LABABDAR

1.       Heat 2 tbsp of ghee/oil in a large frying pan or skillet on medium high heat.

2.       When hot temper it with dried red chillies, black cardamom, green cardamoms, cinnamon, cloves, mace and sauté until you get a beautiful aroma of the spiced.

3.       Then add in the chopped onions and saute for 3-4 minutes until soft and translucent.

4.       Add the ginger and garlic paste and saute until the raw smell disappears.

5.       Next toss in the tomatoes and cashews along with 1/2 tsp of salt and saute for 3-4 minutes until the tomatoes are soft.

6.       Add in the turmeric powder, chilli powder, coriander powder and nutmeg powder and saute for 2-3 minutes and take it off the heat. Let it cool.

7.       Add the masala along with 2 tbsp of water in a mixer grinder and ground it into a fine and smooth paste.

8.       In the same pan add the rest of the ghee/oil heat it on medium heat.

9.       When hot temper it with bay leaves saute for 10 seconds.

10.   Now slowly pour in the prepared masala paste and cook in medium heat stirring continuously for 7-8 minutes, until you see little oil oozing out, and the masala pulls from the sides.

11.   Now add 1 cup of water and bring it to a boil, stirring intermittently.

12.   Add salt and sugar/sweetener and continue cooking on medium heat for a minute.

13.   Now Add in the paneer cubes and the grated paneer and mix everything well.

14.   Cover and cook for 5-6 minutes on low heat, stirring intermittently.

15.   Finally add in kasoori methi and garam masala and mix well. Cook for another two minutes and take it off the heat.

Garnish with coriander leaves and serve it hot with naan or paratha or jeera rice.

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