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!