Paneer Lababdar Recipe, Restaurant/Dhaba style Paneer Lababdar Recipe

Paneer Lababdar Recipe

Paneer Lababdar is a yummilicious treat, which is a combination of cottage cheese and gravy made from tomato, onions, cashew nuts and many other spices.


  • 250 gm-Paneer cubes (Indian Cottage Cheese)
  • 2 tbsp refined oil or mustard oil or olive oil

For Gravy (boil and blend)

  • ½ Cup Water
  • 4-5 Tomatoes Chopped
  • 3-4 Red Chilies (Kashmiri-just for color)
  • 4-5 Cloves
  • 3-4 Cardamoms or Green Elaichi
  • ½ cup Cashews


  • 4-5 Finely Chopped Onions
  • 1-½ tbsp Ginger garlic paste
  • 1-2 Bay leaf or Tej Ptta
  • 1 Inch Cinnamon or Dalchini
  • 1-2 Green Chilies Slit
  • ½ tbsp Garam Masala (You can find the recipe in our website)
  • 2 tsp Coriander Powder (Dhaniya Powder)
  • 2 tsp Cumin Seeds powder
  • 1tsp Sugar
  • 2 tsp kasuri-methi or roasted or dried Fenugreek leaves crushed
  • ½ cup Cream or malai
  • 2 tbsp Coriander Leaves Chopped
  • Salt- According to Taste


  • A large pan or deep cooking pot or Kadahi or Karahi
  • A big Spoon or Karchhi


To make gravy

  1. Take pan or pot and boil water in it and add chopped tomatoes, red chilies, cloves, cardamom and cashews into it.
  2. Now cover it and cook for 4-5 minutes on medium flame or until all ingredients turn soft.
  3. Now turn off the flame and allow it cool.
  4. Now, pour out all ingredients into a blender without water and blend till a smooth paste form.


How to cook Paneer Lababdar

  1. After it take pan or karahi heat oil in it add bay leaf and cinnamom and sauté till fry for 10 to 15 seconds.
  2. Now, add chopped onions and green chilies, sauté till they turn uniformly golden brown.
  3. Then add garlic ginger paste and sauté for 1 to 2 minutes and after it pour out the tomato and other ingredients puree into it.
  4. Now, add salt, coriander powder and cumin seeds powder and mix well, cover and fry for 3 to 4 minutes till oil start separating (keep stirring in between).
  5. After it add water and then sugar and kasuri-methi (dried fenugreek leaves) mix well, and cover till a thick gravy form.
  6. Then, pour out cream, mix well again, cook for 1 minute.
  7. Now, add paneer cubes in this gravy, mix well and cook for 1-2 minutes on low flame.
  8. Add garam masala and half coriander leaves and mix to add flavor in it.
  9. Now, turn of flame completely. Cover it for 5 minutes to settle all the flavors.
  10. Now pour out paneer lababdar into a bowl and before serving garnish it with cream and left out chopped coriander leaves.

Note: Serve it hot with any Indian bread like Chapati, Naan, Lachha Parantha or it also goes well with rice.

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