How to Make Paneer Lababdar Restaurant style

Indulge in the rich and aromatic world of Indian cuisine with our delightful recipe for Paneer Lababdar.

A symphony of flavors and textures, this iconic dish brings together the creaminess of paneer (Indian cottage cheese) with a tantalizing blend of spices and a luscious tomato-based gravy. From the very first bite, you’re transported to a realm of authentic Indian flavors that are as comforting as they are exciting.

Join us as we delve into the intricacies of crafting this culinary masterpiece, perfect for both festive occasions and cozy gatherings. Get ready to savor the harmonious dance of spices and the velvety goodness of paneer in our exquisite Paneer Lababdar recipe.

The origins of Paneer Lababdar can be traced back to the rich culinary heritage of North India, particularly in the regions of Punjab and Delhi. This dish is a testament to the mastery of Indian chefs who sought to create a harmony of flavors by combining the smoothness of paneer (Indian cottage cheese) with the aromatic richness of tomato-based gravy.

Lababdar, in Hindi, translates to “wonderful” or “delicious,” reflecting the sentiment that this dish evokes. The combination of paneer and the flavorful gravy is a showcase of the intricate culinary techniques that have been passed down through generations. Over time, Paneer Lababdar has earned a special place on dining tables, both as a celebratory dish during festivals and as a comforting indulgence in everyday meals.

The Paneer Lababdar recipe is a popular paneer gravy dish that can be found on the menu of most Indian restaurants. Here we will be replacing the lababdar paneer with lababdar tofu as we are avoiding dairy products and are focused on a whole food plant-based diet. It’s a Mughlai-style preparation using nuts and seeds instead of regular cream. This makes the dish rich and healthy.

So if you have turned vegan, you don’t need to miss your paneer curry anymore. This dish is prepared in the same way using tofu and is rich, creamy, and delicious. One cannot even make out that the paneer has been replaced with tofu. It’s a perfect dish for any occasion.

This dish has many ingredients and is slightly tedious to make but it can be mastered over time.

Do check out the delicious Rajasthani Pumpkin and Potato curry from our blog

How to Make Paneer Lababdar Restaurant-Style Recipe

Ingredients for the paneer lababdar masala

3 medium-sized tomatoes chopped

½ tsp cumin seeds

1 bay leaf or tej patta

½ stick of cinnamon

3 cloves 

2 green cardamom

3-4 black peppercorns

1 cup sliced onions

2 green chilies finely chopped

1 piece ginger julienned

3-4 cloves garlic chopped

7-8 cashew nuts

1 tbsp melon seeds

½ tsp turmeric powder

3-4 Kashmiri red chilies

Salt to taste

150 ml water

Paneer lababdar recipe step-by-step

METHOD

1. Heat a pan and add the whole spices like cumin, bay leaf, cinnamon, cloves, cardamom, and peppercorns. Roast them till they release a nice aroma.
2. Add onions, green chilies, ginger, and garlic, and cook till the onions turn transparent.
3. Add cashew nuts, melon seeds, chopped tomatoes, turmeric powder, whole red chilies, and salt. Add water. Cover it and cook for 8- 10 minutes. 
4. Allow the mixture to cool and in a blender, grind the mixture to a fine paste.

This is the onion tomato gravy. Now we will make the final gravy and mix the Paneer (tofu) in it.

INGREDIENTS for the final gravy

50 grams tofu grated

200 gms tofu cubed

1 bay leaf

½ tbsp grated ginger

¼ cup sliced onion

Tomato onion gravy (prepared as above)

100 ml water

2 green chilies cut lengthwise in half

1 tsp garam masala

2-3 tsp Kasuri methi ( dried fenugreek leaves)

1-2 tbsp date paste

2-3 tbsp cashew cream

Salt to taste

1 tbsp coriander leaves

METHOD

1. Heat a pan, add bay leaf, and saute until it is fragrant. Add ginger and onions and saute till they get translucent.
2. Add the freshly prepared tomato gravy. Add water to adjust the consistency and cook it for 7-8 minutes.
3. Add the cubed tofu, grated tofu, and slit green chilies. Mix well and cook for 4- 5 minutes
4. Add garam masala, Kasuri methi, date paste, cashew cream, salt, and coriander leaves.
5. Mix well and turn off the heat.
6. Serve hot Paneer Lababdar Dhaba style with roti or paratha.

Whether you’re cooking up a feast for a special occasion or simply indulging in a weeknight treat, Paneer Lababdar adds that touch of authenticity and warmth to your meal. The symphony of spices and the velvety paneer create a dance of flavors that transcends borders and embraces cultures.

So, gather your ingredients and let the magic of Paneer Lababdar unfold in your kitchen. As you take that first bite, remember that you’re tasting not only a recipe but also the love and tradition that have come together to create a truly unforgettable dish.

Do try this recipe and let me know in the comments section how you liked it