on Oct 10, 2021, Updated Mar 13, 2024
Ingredients
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Lababdar means a strong desire for something and a complete surrender when you get it! Using it with the word paneer means surrendering one’s taste buds to this dish. This restaurant-style curry is easy to make at home and comes together using simple ingredients. The texture of this delicious Paneer Lababdar Gravy is creamy and luscious, and it tastes slightly sweet and spicy. This paneer curry is vegetarian and gluten-free, too. Here are some more paneer recipes that you must try: Paneer Tikka Masala, Punjabi Saag Paneer, Mughlai Paneer Korma, Paneer In White Gravy, and Restaurant Style Palak Paneer. You must also try my Paneer Masala, Kadai Paneer, Palak Paneer Bhurji, Kadai Paneer, and Paneer Kathi Roll. Whole Spices – Cumin seeds, cinnamon (dalchini), and green cardamoms (hari elaichi) are a few whole spices that enhance the flavor and aroma of this curry. Cashews And Melon Seeds (Magaj) give the curry a creamy and rich texture. You can swap them for almonds or white poppy seeds. Others – You will also need onions, ginger, garlic, green chilies and tomatoes. Some people use tomato puree in place of fresh tomatoes. You, too, can replace the fresh tomatoes with ½ cup of canned tomato puree.
For The Curry
Paneer – Paneer or Indian cottage cheese is easily available in the refrigerator section of Indian grocery stores or other specialty stores like Whole Foods, Costco, etc. You can also use fresh homemade paneer to make this dish. You can also add bay leaf for added flavor. Spice Powders – Spice up the curry with basic spice powders such as coriander powder, turmeric powder, garam masala powder, Kashmiri red chili powder, and salt. Milk adds to the creaminess and richness of the curry. Use whole milk for the best result. Others – You will also need oil, cumin seeds, onions, green chilies, green bell pepper (capsicum), honey, lime juice, unsweetened heavy cream, and Kasuri methi (dried fenugreek leaves). You can replace heavy cream with fresh cream (malai). To make this curry even more indulgent, give a garlic tempering at the end. Chop a few garlic cloves and saute them in ghee along with 1-2 dry red chilies until nicely browned. Then, pour the tempering over the ready curry. Cut 10.5 oz (300 g) paneer into ½-inch cubes. Soak the paneer cubes in hot water for 10 minutes. Soak the cashew nuts in hot water for 10 minutes Gather the remaining ingredients. Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.
½ teaspoon cumin seeds 1-inch piece of cinnamon stick 2 green cardamoms
2 teaspoon chopped green chilies 1 cup chopped tomatoes 8-10 cashew nuts (soaked in hot water for 10 minutes) 2 tablespoon melon seeds
Add 1 cup after. Cover the pan with a lid and cook for 10 minutes. Add the cooled mixture to a blender jar along with ½ cup of water and blend to make a smooth puree. Scrap the sides of the blender a few times while blending. Once the oil is hot, add 1 teaspoon cumin seeds and 1 teaspoon chopped green chilies and saute for 5-6 seconds.
2 teaspoon coriander powder ½ teaspoon turmeric powder ½ teaspoon garam masala powder 2 teaspoon Kashmiri red chili powder ½ teaspoon salt
10.5 oz (300 g) paneer cubes 3.5 oz ( 100 g) grated paneer 10 fl oz (300 ml) milk
1 teaspoon honey ¼ cup unsweetened heavy cream 2 teaspoon lime juice 2 tablespoon Kasuri methi
Check for salt and add more if required. Garnish with grated paneer and chopped cilantro. Serve hot.
