Vegetarian Entrees

Paneer Lababar

by Spoorthy
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Paneer Lababdar sauce consists of ginger, garlic, onions, tomatoes, cashews, and spices. All the spices (red chili powder, coriander powder, cumin powder, garam masala powder ) are available in grocery stores. In some traditional Indian homes, spice powders are made by grinding the whole spices to a fine powder. If I had to prepare one spice at home, that would be garam masala powder. The home-made powder would taste much better than store-bought ones. The most important herb that is a must for this recipe is Kasoori methi. It brings the dish to a whole new level.

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PANEER LABABDAR

Paneer Lababdar

  • Author: Spoorthy
  • Total Time: 45 minutes
  • Yield: 8 servings
Print Recipe

Description

Paneer Lababdar is a restaurant-style paneer dish that is easy to prepare at home in less time. Paneer Lababdar is a combination of spicy and sweet flavors. The sweetness of this dish comes from adding little honey or sugar and cashews. It is finished with cream to give richness and perfect smooth consistency to the sauce. It is possible to make this into a healthier version by adding less cream.

Ingredients

Paneer- 400 grams

Salt- 1/2 tsp + 1/2 tsp

Chili powder- 1/2 tsp + 1/2 tsp

Coriander powder- 1/2 tsp +1/2 tsp

Cumin powder- 1/2 tsp

Oil- 1 tsp + 1 tsp + 1 Tbsp oil

Cardamom- 2

Cloves- 5

Dry Red Chili- 2

Garlic- 2 cloves

Ginger- 1 Tbsp

Tomatoes-  2 cups (diced)

Onions- 1 cup (finely diced)

Cashews- 1/4 cup

Butter- 1 Tbsp + 1/2 Tbsp

Bay Leaves- 2

Kasoori Methi- 1 Tbsp

Water- 1 1/2 cups

Heavy whipping cream- 1/4 cup

Honey- 1 tsp

Ginger slices and cilantro to garnish.

Instructions

1. Take a block of fresh paneer of about 400 grams and cut it into cubes. 

2. Add 1/2 tsp of salt, 1/2 tsp of chill powder, 1/2 tsp coriander powder, and 1 tsp of oil. Mix all the ingredients well. 

3. Take 1 tsp of oil in a pan and shallow fry the paneer on both sides. 

4. In a pan, take 1 Tbsp of oil, add two cardamoms, five cloves, two red chili, two cloves of garlic, and 1 Tbsp of ginger. Saute for few seconds until the ginger and garlic have turned slightly brown. 

5. Now, add tomatoes, and cook for 4 minutes or until it is soft and cooked well. Now add 1/4 cup of cashews and mix well with the tomatoes. 

6. Once it cools down, transfer the tomato mixture to a blender with 1/2 cup of water and set the puree aside until ready to use. 

7. In a three quart-pan, 1 Tbsp of butter. When the butter melts, add two bay leaves and 1 Tbsp of kasoori methi. Saute for few seconds.

8. Now add one finely diced onions and saute till it is soft and light golden brown. It takes about 2 minutes on a medium to high flame.

9. Add the prepared tomato puree to the pan, and mix well. 

10. Add 1/2 tsp of salt, cumin powder, coriander powder, and red chili powder, and 1/4 tsp of garam masala powder to the pan. 

11. Add 1 cup of water, mix well, and close the lid and cook for about 10 minutes. 

12. Add 1/4 cup of heavy whipping cream, optional 1/2 Tbsp of butter, and 1 tsp of honey. Mix everything well. 

13. Add the prepared shallow fried paneer to the sauce. Mix to coat the paneer with the sauce.

14. Garnish with ginger slices and cilantro. 

15. Serve hot with Naan or rice.

Notes

Adjust the whole chiles and red chili powder according to your taste. Each variety of chili is different, and the amount of heat varies with each type.

If the sweetness is not preferred, it is okay to leave the honey out. Honey helps to balances out all the spices.

Paneer freezes well. Cut into cubes before freezing and store in a ziplock container. Thaw the paneer for 45 minutes before marinating with spices and shallow frying.

Heavy cream is substituted with dairy-free cream to make this dish vegan.

Paneer Lababdar once prepared stores well in the refrigerator for about two days.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Vegetarian Entrees
  • Method: Cook
  • Cuisine: Indian

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 180 Kcal
  • Sugar: 4.45 g
  • Sodium: 418 mg
  • Fat: 10.8 g
  • Saturated Fat: 3.895 g
  • Unsaturated Fat: 1.832 g
  • Trans Fat: 0.0009 g
  • Carbohydrates: 12.11 g
  • Fiber: 2.3 g
  • Protein: 9.86 g
  • Cholesterol: 18 mg

Keywords: Paneer Lababdar, Indian paneer curry dish, sweet and spicy curry, paneer masala, restaurant style paneer dish, easy paneer recipe, simple paneer dish

Take a block of fresh paneer of about 400 grams and cut it into cubes. 
Add 1/2 tsp of salt, 1/2 tsp of chill powder, 1/2 tsp coriander powder, and 1 tsp of oil. Mix all the ingredients well.
Take 1 tsp of oil in a pan and shallow fry the paneer on both sides. 
In a pan, take 1 Tbsp. of oil, add two cardamoms, five cloves, two red chili, two cloves of garlic, and 1 Tbsp. of ginger. Sauté for few seconds until the ginger and garlic have turned slightly brown. 
Now, add tomatoes, and cook for 4 minutes or until it is soft and cooked well. Now add 1/4 cup of cashews and mix well with the tomatoes. 
Once it cools down, transfer the tomato mixture to a blender with 1/2 cup of water and set the puree aside until ready to use. 
In a three quart-pan, 1 Tbsp of butter. When the butter melts, add two bay leaves and 1 Tbsp of kasoori methi. Saute for few seconds.
Now add one finely diced onions and saute till it is soft and light golden brown. It takes about 2 minutes on a medium to high flame.
Add the prepared tomato puree to the pan, and mix well. 
Add 1/2 tsp of salt, cumin powder, coriander powder, and red chili powder, and 1/4 tsp of garam masala powder to the pan. 
Add 1 cup of water, mix well, and close the lid and cook for about 10 minutes. 
Add 1/4 cup of heavy whipping cream, optional 1/2 Tbsp. of butter, and 1 tsp of honey. Mix everything well. 
Add the prepared shallow fried paneer to the sauce. Mix to coat the paneer with the sauce.
Garnish with ginger slices and cilantro.