About the Recipe
Paneer Lababdar is a rich North Indian curry prepared using fresh paneer cooked in a smooth, spiced tomato-based gravy. The recipe involves creating a base gravy using whole spices, aromatics, and cashews, which is then blended and finished with butter, cream, and spices. The technique of straining and slow cooking enhances the texture, making the gravy silky and well-balanced. Final tempering and finishing ingredients add depth, richness, and a restaurant-style finish.
Ingredients
(A) Paneer
Milk: 2 L
Vinegar: 4 tbsp
Water: 4 tbsp
Veg Rennet: 2 drops
(B) Gravy Base
Oil: 4 tbsp
Whole Kashmiri Red Chilli: 2 pcs
Cumin Seeds: 1 tsp
Bay Leaf: 2 pcs
Cinnamon: 1 inch
Green Cardamom: 2 pcs
Black Cardamom: 1 pc
Clove: 1 pc
Mace: 1 pc
Onion: 2 pcs (roughly chopped)
Garlic: 12 cloves
Ginger: 2 inch or 2 tbsp
Green Chilli: 2 pcs
Coriander Stem: 2 tbsp
Tomato: 2 pcs (roughly chopped)
Cashews: 20 pcs
Turmeric: 1/2 tsp
Kashmiri Red Chilli Powder: 1 tbsp
Water: 250 ml
Tomato Puree: 150 g
(C) Final Tadka
Butter: 4 tbsp or 40 g
Onion: 2 pcs (finely chopped)
Ginger: 1/2 tbsp (finely chopped)
Garlic: 1 tbsp (finely chopped)
Green Chilli: 2 pcs (finely chopped)
Capsicum: 1 pc (finely chopped)
Cumin Powder: 1 tsp
Coriander Powder: 1 tbsp
Turmeric: 1/2 tsp
Kashmiri Chilli Powder: 1 tbsp
Tomato Puree: 150 g
Salt: To taste
Sugar: 1 tsp
Amchur: 1/2 tsp
Garam Masala: 1 tsp
Kasuri Methi: 2 tsp (roasted)
Cream: 1/4 cup (for garnish or as required)
Coriander Leaves: As required
Paneer: As required
Preparation
(A) Paneer
Step 1
Heat milk until it reaches 100°C and turn off the flame.
Step 2
Add vinegar + water mixture and rennet, then leave covered for 15 minutes to curdle.
Step 3
Strain using a muslin cloth and separate paneer and whey. You may use whey for cooking whenever required as a replacement for water.
Step 4
Wash the strained paneer 2 times with water, and transfer to a tofu press or keep the paneer under two slabs for pressure.
Step 5
Let it rest for a few hours until the paneer is set.
(B) Gravy Base
Step 1
Heat oil in a pot and add whole spices; sauté for 1-2 minutes.
Step 2
Add onions, garlic, ginger, green chilli, and coriander stem; cook for 5 minutes till they start sweating.
Step 3
Add tomatoes and cashews, cook for 5 minutes, then add turmeric and red chilli powder.
Step 4
Add water or whey water and tomato puree, cover, and cook for 10-15 minutes.
Step 5
Cool the mixture, blend into a puree, and strain for smooth texture.
(C) Final Tadka
Step 1
In a pan, heat butter and sauté onions until golden brown.
Step 2
Add ginger, garlic, and green chilli; cook for 1-2 minutes.
Step 3
Add tomato puree, capsicum, spices, and salt; cook until oil separates.
Step 4
Add the above prepared blended gravy and cook for 5 minutes.
Step 5
Add sugar, amchur, garam masala, kasuri methi, paneer, and cream.
Step 6
Mix well, finish with coriander leaves, and cook briefly until ready.
Tips and Tricks
Do not overcook the paneer as it may turn rubbery.
Use cashews for natural creaminess and richness.
Balance flavors with sugar and amchur for a proper tangy-sweet profile.