Paneer Lababdar

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Total Time:
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • Paneer, cut in cubes - 200 gms
  • Cashew - 1/4 cup
  • Onion, chopped - 2
  • Tomato, chopped - 2
  • Ginger Garlic paste - 1 tsp
  • Green chilli, finely chopped - 1
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 3/4 tsp
  • Cumin powder - 1 tsp
  • Garam Masala - 1 tsp
  • Kitchen King masala powder - 1 tsp
  • Chilli powder - 1/4 tsp
  • Cumin seed- 1/2 tsp
  • Salt to taste
  • Oil for cooking

How to Make Paneer Lababdar

  • Take the cubed paneer and immerse them in a bowl of warm water.
  • This process will keep the paneer cubes soft.
  • Heat 1-2 tsp oil in kadai/pan. Add chopped onion and saute for 2-4 min.
  • Blanch the tomatoes and peel the skin.
  • Grind the onion and tomato together to make a paste.
  • To make cashew paste just soak cashew in warm water for 15 mins and then grind it to smooth paste using little milk or water. Keep aside.
  • Heat 2-3 tsp oil in kadai/pan and cumin seed. Once they start spluttering add ginger garlic paste and chopped green chilli. Cook for few sec.
  • Add the onion-tomato paste, salt and all dry masala powder and cook for 4-5 mins or till oil starts separating.
  • Add the cashew paste, mix well and let it cook for a couple of mins.
  • Add more water to get the right consistency.
  • Add the paneer cubes to the gravy and simmer for 2-3 mins.
  • Add butter at last. Adding butter at the end will enhance the taste.
  • Turn off the heat.
  • Serve with Naan/paratha/rice/pulao.