Paneer Lababdar Recipe

Paneer Lababdar is a popular Indian dish that features succulent paneer (cottage cheese) cubes cooked in a rich and flavorful gravy.

Paneer Lababdar Recipe

Paneer lababdar is a popular Indian dish known for its rich and creamy texture, as well as its flavorful combination of spices. This delightful recipe is a favorite among both vegetarians and non-vegetarians alike, and it's a great way to enjoy the goodness of paneer, also known as cottage cheese. In this blog post, we will explore how to prepare this delectable dish and savor its unique taste and aroma. Whether you're an experienced cook or a beginner in the kitchen, you'll find this recipe easy to follow and absolutely mouthwatering. Get ready to treat your taste buds to a burst of rich flavors with this paneer lababdar recipe!

What Is Paneer Lababdar?

  • Paneer Lababdar is a popular Indian dish that features succulent paneer (cottage cheese) cubes cooked in a rich and flavorful gravy. This dish is known for its combination of robust Indian spices and unique seasoning, making it a favorite among those who enjoy traditional Indian cuisine.
  • The dish is made by blending together a mixture of onions, green chilies, and tomatoes to create a smooth paste, which is then combined with a cashew paste and a variety of spice powders. The resulting gravy is then simmered to perfection before being mixed with the tender paneer cubes and garnished with fresh coriander leaves.
  • The combination of creamy paneer and aromatic spices makes Paneer Lababdar a delightful dish that is sure to please the palate of anyone who enjoys the flavors of Indian cuisine.

Why You'll Love Paneer Lababdar?

  • Deliciously Creamy Texture: Paneer lababdar has a rich and creamy texture that makes it a satisfying and indulgent dish. The combination of paneer, cashew paste, and aromatic spices creates a luscious gravy that is a delight to the taste buds.
  • High in Protein: Paneer, the star ingredient of this dish, is a great source of protein. It provides essential amino acids that are beneficial for muscle growth and repair, making paneer lababdar a wholesome and filling meal option.
  • Good Source of Calcium: Another health benefit of paneer is its calcium content. Calcium is crucial for maintaining strong bones and teeth, and paneer lababdar offers a delicious way to incorporate this essential mineral into your diet.
  • Vitamins and Minerals from Tomatoes and Spices: The tomatoes and spices used in paneer lababdar add not only flavor but also a range of vitamins and minerals. Tomatoes are rich in vitamin C and other antioxidants, while the spices contribute a variety of health-boosting properties.
  • Nourishing and Satisfying: This dish is not only a treat for the taste buds but also provides a feeling of satiety, making it a great choice for a filling and nourishing meal.
  • Versatile and Customizable: Paneer lababdar can be customized to suit individual preferences. Whether you prefer it spicier, creamier, or with added vegetables, this dish can be adapted to your liking, making it a versatile and adaptable recipe.

Ingredients for Paneer Lababdar

  • Paneer/Cottage Cheese Cubes: Paneer is the star ingredient of this dish, adding a creamy and rich texture to the gravy.
  • Onion: Adds a subtle sweetness and depth of flavor to the dish when sautéed until browned.
  • Tomatoes: Provides the base for the gravy, adding a tangy and slightly sweet flavor to the dish.
  • Green Chilies: Adds a hint of heat and a pop of color to the dish.
  • Cashew Nuts: Ground into a paste, cashews add a creamy and nutty flavor to the gravy.
  • Ginger and Garlic Paste: Infuses the dish with a warm and aromatic flavor, while also providing depth to the overall taste.

How To Make Paneer Lababdar?

Paneer Lababdar is a delicious and flavorful Indian dish that is easy to make at home. Here's a brief outline of the steps to create this delectable recipe, along with the importance of key steps for a flavorful experience.

  • Soak the paneer cubes in hot water until you are ready to cook. This step helps to keep the paneer soft and prevents it from drying out during the cooking process.
  • Grinding the onions, green chilies, and tomatoes into a smooth paste is crucial for creating a rich and flavorful base for the dish. This step ensures that the onions and tomatoes are fully incorporated into the sauce, adding depth to the flavors.
  • Soaking cashews in hot water and grinding them into a paste adds creaminess and richness to the gravy. This step is essential for achieving the luscious texture that is characteristic of Paneer Lababdar.
  • Frying the whole spices such as bay leaf, cardamom, and cinnamon in oil helps to release their aromatic flavors, infusing the dish with a rich and complex taste.
  • Cooking the onion and tomato paste until the oil oozes out is a crucial step for developing the base flavors of the dish. This process caramelizes the onions and tomatoes, enhancing their sweetness and adding depth to the overall taste.
  • Adding the paneer cubes and fenugreek leaves at the right time and simmering until the gravy thickens ensures that the paneer absorbs the flavors of the sauce while retaining its soft and creamy texture.

By following these key steps, you can create a delicious Paneer Lababdar that is bursting with flavor and sure to impress your family and friends. Enjoy garnishing it with finely chopped coriander leaves for an added freshness to the dish.

Serving Suggestions

  • Paneer Lababdar and Naan: Paneer lababdar pairs beautifully with soft and fluffy naan bread, allowing you to soak up every last bit of the rich and flavorful gravy.
  • Paneer Lababdar and Jeera Rice: The aromatic and fragrant jeera rice is the perfect accompaniment to the creamy and indulgent paneer lababdar, offering a balance of textures and flavors.
  • Paneer Lababdar and Vegetable Pulao: The mix of basmati rice, vegetables, and aromatic spices in vegetable pulao provides a satisfying and hearty combination with the creamy paneer lababdar.

Tips for Making Paneer Lababdar

Furthermore, I would like to give some of my suggestions for making paneer lababdar.

  • Firstly, don’t forget to soak the cashews in hot water for 10 mins and then grind it into a fine paste. Because soaking of cashews in hot water help you to grind easily.
  • Secondly, try to use fresh ripe tomatoes for this recipe, because it will give a nice color and tangy taste to your paneer lababdar.
  • Finally, You can also make the gravy ahead of time and refrigerate it. Just heat up the gravy and add the paneer cubes before serving.
  • Cooking Techniques: When sautéing the onions, ensure that they are browned for a rich flavor in the dish. Also, pay attention to cooking the spices until the oil oozes out from the masala for the best flavor.
  • Balancing Flavors: Adjust the spice levels to your preference by adding more or less green chilies and red chili powder. This will ensure that the dish suits your taste.
  • Consistency of Gravy: Keep an eye on the gravy's thickness while cooking with paneer cubes. Be sure to cook until the gravy becomes thick so that it coats the paneer nicely.

Variations for Paneer Lababdar

  • Vegetable Variation: You can add mixed vegetables like bell peppers, peas, or carrots to the recipe for added flavor and texture.
  • Nutty Twist: Experiment with different nuts such as almonds or pistachios to give the dish a unique nutty flavor.
  • Creamy Addition: For a richer texture, you can add a splash of heavy cream or coconut milk to the gravy.
  • Spicy Kick: If you prefer a spicier dish, increase the quantity of green chilies or add a dash of cayenne pepper for an extra kick.
  • Tangy Twist: For a tangy flavor, squeeze in a bit of lemon juice or add a tablespoon of yogurt to the gravy.
  • Paneer Substitute: Feel free to substitute paneer with tofu for a healthier alternative or chicken for a non-vegetarian version of the dish.

How to Store Paneer Lababdar

Proper storage of ingredients is essential to maintain freshness and flavor in your paneer lababdar dish. Here are some simple storage tricks to keep your ingredients fresh:

  • Paneer/Cottage Cheese Cubes: Store paneer in a container filled with water to keep it fresh. Change the water every day to maintain its freshness.
  • Onion, Tomatoes, and Green Chilies: Store these vegetables in a cool, dry place. Avoid keeping them in the refrigerator, as the cold temperature can affect their flavor and texture.
  • Cashew Nuts: Store cashews in an airtight container in a cool, dark place to prevent them from becoming rancid.
  • Spice Powders (Red Chilly Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder, Dried Fenugreek Leaves): Store these spice powders in airtight containers away from heat and sunlight to preserve their flavor and aroma.
  • Olive Oil or Cooking Oil: Store olive oil or cooking oil in a cool, dark place to prevent it from becoming rancid. Make sure the lid is tightly sealed to avoid exposure to air.
  • Coriander Leaves: Store fresh coriander leaves in a glass of water and cover them with a plastic bag. Place them in the refrigerator to keep them fresh for a longer time.

By following these storage tips, you can ensure that your paneer lababdar turns out flavorful and delicious every time!

Frequently Asked Questions (FAQs)

Can I use homemade paneer instead of store-bought?

  • Yes, you can definitely use homemade paneer in place of store-bought. Just make sure that the paneer is firm and cut it into cubes before using it in the recipe.

How spicy is paneer lababdar?

  • The spiciness of the dish can be adjusted to your preference by increasing or decreasing the amount of green chilies and red chilly powder used in the recipe. Start with a smaller quantity and adjust according to your taste.

Can I make paneer lababdar in advance?

  • Yes, you can make the gravy in advance and store it in the refrigerator for up to 2 days. When you're ready to serve, simply reheat the gravy and add the paneer cubes and fenugreek leaves to finish the dish.

Can I substitute cashews with other nuts?

  • If you have a nut allergy or prefer not to use cashews, you can substitute them with blanched almonds or melon seeds to achieve a similar creamy texture in the gravy.

Can I make paneer lababdar vegan?

  • To make a vegan version of this dish, you can substitute the paneer with tofu and use plant-based yogurt in place of the dairy ingredients. Adjust the seasoning and spices to taste and enjoy a delicious vegan alternative.

What can I serve with paneer lababdar?

  • Paneer lababdar pairs well with naan, roti, or steamed rice. You can also serve it as a side dish along with other Indian curries and accompaniments for a complete meal.

Recipe Card

Paneer Lababdar

Paneer Lababdar 2017-05-30 11:50:28

Serves 3                             Print        

Prep Time   00:15        

Cook Time   00:20        

Total Time   00:35                      


  • 200 grams paneer /cottage cheese cubes
  • 100 grams onion
  • 2 medium sized tomatoes (200 g)
  • 1 to 2 green chilies
  • 12 whole cashew nuts
  • 2 tsp ginger and garlic paste
  • 3/4 tsp red chilly powder
  • 2 tsp coriander powder
  • 1/8 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 1 tsp dried fenugreek leaves (crushed)
  • 3 tbsp olive oil or any other cooking oil
  • 1 small piece of cinnamon stick
  • 2 green cardamoms
  • 1/2 piece  bay leaf
  • 3/4 tsp salt or as needed
  • 1 tbsp finely chopped coriander leaves for garnishing



  • Firstly, soak paneer cubes in hot water until you cook.
  • Then chop onion, green chilies and tomatoes roughly.
  • Finally, soak cashews in hot water for about 10 mins and grind until a fine paste.          

For Masala

  • Meanwhile, heat a pan with oil over medium heat, add bay leaf, cardamoms and cinnamon stick and fry until spluttering.
  • Then add the chopped onion and saute until browned.
  • Then add green chilies and ginger and garlic paste and saute for a minute or until the raw smell goes away.
  • Also add chopped tomatoes and cook until tomatoes turn tender. Remove from the heat, discard the bay leaf and let it cool, blend until a smooth paste.          

For Cooking

  • Place the onion and tomato paste, cashew paste, all the spice powders and salt in the same pan, stir well and cook until the oil oozes out from the masala over medium heat.
  • Also add 3/4 cup water and bring it to boil then reduce to the simmer and cook for 3 mins.
  • Then add paneer cubes and fenugreek leaves, cook until the gravy becomes thick.
  • Finally, garnish it with finely chopped coriander leaves.         

By Santhi Therese    The Indian Claypot

You may also like my other Indian Curries posts and recipes like Vendakkai Mor Kuzhambu / Okra Yogurt Gravy, Kadai Paneer Recipe, Mutton Peas Curry, Kadai Paneer Masala, Karela Curry / Bitter Gourd Curry, Mochai Kuzhambu Recipe / Fresh Field Beans Curry, Palak Paneer Recipe, Omelette Curry, Indian Fish Curry, Liver Recipe, Ginger Garlic Paste Recipe, Mutton Chukka Recipe, Paneer Jalfrezi Recipe, Chole Bhature / Chola Poori, Nandu Masala / Crab Masala, Chettinad Egg Curry, Matar Paneer Masala, Indian Mutton Curry Recipe, Paneer Butter Masala, Soya Chunks Kurma .

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Other Recipes

Vendakkai Mor Kuzhambu / Okra Yogurt Gravy
Kadai Paneer Recipe
Mutton Peas Curry
Kadai Paneer Masala
Karela Curry / Bitter Gourd Curry
Mochai Kuzhambu Recipe / Fresh Field Beans Curry
Palak Paneer Recipe
Omelette Curry
Indian Fish Curry
Liver Recipe
Ginger Garlic Paste Recipe
Mutton Chukka Recipe
Paneer Jalfrezi Recipe
Chole Bhature / Chola Poori
Nandu Masala / Crab Masala
Chettinad Egg Curry
Matar Paneer Masala
Indian Mutton Curry Recipe
Paneer Butter Masala
Soya Chunks Kurma

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