Restaurant Style Paneer Lababdar Recipe
Experience the richness and authenticity of North Indian cuisine with this delightful and creamy Restaurant Style Paneer Lababdar recipe. Perfect for any dinner, this dish features soft, melt-in-your-mouth paneer in a luscious tomato-based gravy, elevated by the aromatic spices and creamy texture. A true showstopper at your next meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 200 grams (cut into triangles) |
| Onion | 1 (finely chopped) |
| Ginger | 1 inch (grated) |
| Tomatoes | 3 (pureed) |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 teaspoons |
| Butter | 2 teaspoons |
| Fresh Cream | 2 tablespoons |
| Ginger (for garnish) | 1 inch (cut into juliennes) |
| Sunflower Oil | 2 teaspoons |
| Salt | To taste |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Servings
4 servings
Cuisine
North Indian
Course
Dinner
Diet
High Protein Vegetarian
Instructions
-
Start by Preparing Tomato Puree
Begin by making a smooth puree of the tomatoes using a mixer or grinder. Set this aside for later use. -
Heat Oil and Butter
In a wide pan, heat 2 teaspoons of sunflower oil and 2 teaspoons of butter over medium heat. Add the cumin seeds to the hot oil and let them crackle, releasing their aroma. -
Sauté Onion and Ginger
Once the cumin seeds have crackled, add the finely chopped onion. Sauté it until it turns translucent. Add the grated ginger and sauté briefly until fragrant. -
Add Tomato Puree and Spices
Stir in the tomato puree and cook for a few minutes, allowing the raw smell of the tomatoes to dissipate. Next, add 1 teaspoon of Kashmiri red chili powder, 1/2 teaspoon of cumin powder, and 1 teaspoon of garam masala powder. Mix everything well to combine. -
Simmer the Gravy
Add about half a cup of water to the pan and let the gravy simmer for about 5 minutes, allowing the flavors to blend. -
Add Paneer and Kasuri Methi
Now, add the paneer triangles to the pan, followed by 2 teaspoons of crushed Kasuri methi (dried fenugreek leaves). Mix everything gently so the paneer gets coated in the rich gravy. Let this simmer for another 5 minutes on low heat, allowing the paneer to soak in the flavors. -
Finish with Fresh Cream
Switch off the heat and add the fresh cream, stirring well to make the gravy rich and creamy. -
Garnish and Serve
Garnish the Restaurant Style Paneer Lababdar with julienned ginger for a fresh and aromatic touch. Serve hot and enjoy!
Serving Suggestions
This Restaurant Style Paneer Lababdar pairs beautifully with Paratha, Aloo Gobhi Ki Sabzi, and Methi Matar Pulao for a fulfilling weekend brunch or a special dinner. The richness of the dish complements the soft, flaky parathas and the spiced-up vegetable side dishes for a complete meal.
Enjoy this creamy, flavorful delight with your loved ones and watch it become an instant favorite at your dinner table!
