Paneer lababdar Recipe (Step By Step): A Delectable Indian Delight

Paneer lababdar is a delicious, rich, creamy paneer gravy that’s also surprisingly light. The flavors are warm, buttery, slightly tangy, and mildly sweet paneer lababdar is very similar to paneer butter masala.

This Paneer lababdar gravy is very easy to make. And tastes exactly like the restaurant one. If you are a fan of paneer, then this is a recipe you absolutely must try.

This is truly a dish that you will always love to make for special days or festival days.

Paneer lababdar is made with onions, tomatoes, nuts, and a mixture of whole and ground spices. The result is a creamy and flavourful deep orange gravy. Perfectly apt to make for festive or special occasions.

Paneer lababdar Recipe
Paneer lababdar Recipe

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For Paste:

  • 10 Cashew Nuts, soaked in water for 15-20 minutes
  • 3 medium Tomatoes, finely chopped
  • 1 teaspoon finely chopped Ginger
  • 5 Garlic Cloves, finely chopped
  • 2 pods cardamom
  • 4 cloves
  • ½ cup water

Other Ingredients

  • 2 tsp butter
  • 2 tsp oil
  • 1/2 piece of Bay Leaf
  • 1-inch cinnamon
  • 1 medium Onion, finely chopped
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/4 teaspoon Garam Masala Powder
  • ½ tsp coriander powder
  • ¼ tsp salt
  • 1 cup water
  • 300 g paneer cubes
  • 100 g grated paneer
  • 1 teaspoon Kasuri methi
  • 2 tablespoons finely chopped Coriander Leaves, for garnishing



  1. Take a pan over medium-high heat.
  2. Add tomatoes, cashews, chopped ginger, chopped garlic, cardamom, cloves, ½ cup of water
  3. Simmer this mixture on low heat.
  4. Cook until the tomatoes are softened.
  5. Allow this mixture to cool completely at room temperature.
  6. Transfer all of the ingredients to a grinder or blender jar.
  7. Grind or blend to a smooth paste. There should not be any cashews or tomato chunks in the paste.
  8. Set this ground tomato-cashew-spices to paste aside.

Sautéing onions and tomato paste:

  1. Heat 2 tsp butter and 2 tsp oil in a pan over medium-high heat.
  2. Saute bay leaf, and cinnamon until it turns aromatic.
  3. Add finely chopped onions.
  4. Then continue to saute as well as stir and cook until the onions become light golden or golden on medium-low to medium heat.
  5. Add the tomato-cashew-spices paste. Stir and mix thoroughly.
  6. Keep the flame on low and add red chili powder, garam masala, coriander powder, turmeric powder, and salt.
  7. Sauté until you see fat leaving the sides of the masala paste. The masala will also look glossy and shiny.
  8. Then add 1 cup of water to the perfectly sauteed masala. Mix very well.
  9. Reduce flame to low and cook for 3 minutes.
  10. Stir in 300 g paneer cubes and 100 g grated paneer. Cook for 2-3 minutes.
  11. Gently mix and switch off the heat.
  12. Then sprinkle 1 teaspoon Kasuri methi and add 2 tbsp cream Mix again gently very well taking care that the paneer cubes do not break.
  13. Turn off the flame and transfer the prepared curry to a serving bowl. Garnish it with coriander leaves and serve.

Serving Suggestions for Paneer lababdar

Paneer lababdar goes very well with Indian flatbreads, including roti, naan, or pudina paratha. Also, this creamy gravy can be served with jeera rice or vegetable pulao.

Serve it as a main curry dish for lunch or dinner with chapati or butter naan. It also tastes well with steamed rice and papad.

You can also make heavy cream swirls on top before serving. Thin down the cream with a few drops of water for easy drizzling.

You can add a dollop of butter on top of the hot curry just before serving.

Tips and Variations:

  • If you don’t have dried fenugreek leaves, don’t use them.
  • First, adding cream is not required. Nevertheless, it aids in obtaining the restaurant’s flavor.
  • Additionally, use heat until the masala paste releases its oil. This contributes to a tasty flavor.
  • In addition, adding grated paneer to the gravy gives the curry a richer, creamier flavor.
  • Finally, make paneer lababdar using handmade paneer that is fresh and juicy.


Q. Is Paneer lababdar spicy?

The level of spiciness in Paneer Labadar can be adjusted to suit your preferences. Typically, it has a mild to moderate level of spiciness. You can control the heat by adjusting the amount of chili powder or red pepper flakes in the recipe.

Q. What is the best way to serve Paneer lababdar ?

Paneer Labadar is best served hot and is often accompanied by Indian bread such as naan, roti, or paratha. It can also be enjoyed with steamed rice. The creamy tomato gravy pairs beautifully with these side dishes.

Q. Can I make Paneer lababdar in advance?

Yes, you can prepare Paneer Lababdar in advance and reheat it when you’re ready to serve. Just store it in an airtight container in the refrigerator for up to a few days. Reheat it gently on the stovetop or in the microwave, adding a little cream or water if needed to maintain the desired consistency.

Q. Is Paneer lababdar a healthy dish?

Paneer lababdar is a rich and indulgent dish due to the use of cream and butter in the gravy. While it’s delicious, it may not be considered a low-calorie or low-fat option. However, paneer itself is a good source of protein, and the dish is packed with flavors and nutrients from spices and vegetables.


In conclusion, Paneer Labadar is a classic Indian dish that combines the richness of Indian spices with the creamy goodness of paneer. With its enticing aroma and delectable taste, it’s no wonder why this dish has become a favorite among food enthusiasts worldwide. Whether you’re a fan of Indian cuisine or a newcomer looking to explore its flavors, Paneer Labadar is a must-try that will never disappoint.


Calories 442kcal
Carbohydrates 18gm
proteins 14g
sodium 207mg
potassium 336mg
sugar 9g
Vitamin A 1045IU
Vitamin C 15mg
Fat 35g
Iron 1.3mg




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