Paneer Lababdar

Paneer Lababdar

A rich, creamy gravy with soft pieces of Paneer, cooked to perfection and finished off with a nice garnish by adding grated cheese that truely enhances the taste of the gravy. I first tasted this gravy in Delhi. I fell in love with the flavours. As soon as I came to Chennai I tried this gravy and got hold of the formula. Now, this Paneer Lababdar is a Super Duper Hit In My Home. 

Spice the dish mildly. The aroma will be outstanding. Do try and please post your valuable feedback.


Cubed Paneer pieces – 2 cups ( immerse cubed paneer into a bowl of boiling hot water mixed with 1/4 teaspoon turmeric powder. Mix gently. Cover and leave it aside till the time of use. ) ( I have used Hatsun Paneer )

Chopped onion – 1

Chopped tomato – 1

Coarsely crushed black pepper powder – 1/4 teaspoon

Coriander powder – 1/2 teaspoon

Saunf powder – 1/4 teaspoon

Jeera powder – 1/2 teaspoon

Turmeric powder – 2 pinches

Salt to taste

Sugar – 1 teaspoon

Kashmiri  red chilli powder – 1 teaspoon

Garam Masala Powder – 3/4 teaspoon

water 1/4 cup ( use this water to rinse the mixie after blending the paste. )

To roast in oil and grind to a fine paste

Oil – 1 tablespoon

Cinnamon – 2 very small pieces

Chopped onion- 1

Chopped tomato – 2

Chopped green chilli – 1

Chopped ginger- 1 tablespoon

Chopped garlic – 5 flakes

Chopped cashewnuts – 2 tablespoons

Fry all the above mentioned ingredients in oil to a golden colour. Transfer to a plate. Cool. Blend to a fine paste.

To Season

Oil – 2 tablespoons

Ghee – 2 tablespoons

Jeera ( cumin seeds ) – 1 teaspoon

To Garnish

Grated cheese- little

Finely chopped green coriander leaves – little

Crushed kasoori methi – little

Finely chopped green chillies – very little


Heat a big pan. Season. Keep on medium flame. Fry the chopped onion. When onion turns to a golden colour, add the chopped tomatoes. Cover and cook on sim flame till mushy. Now add the turmeric powder. Sauté for 2 minutes. Add the blended paste. Cover and cook on sim flame for 5 minutes. Add the salt to taste, sugar, chilli powder, coriander powder, saunf powder, jeera powder, garam masala powder and the pepper powder. Cover and cook on sim flame for 5 minutes. Add the drained paneer. Mix gently. Add 1/4 cup of mixie rinsed water. Cover and simmer for 3 minutes. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Can also garnish the gravy with whisked fresh cream.

2) Use fresh paneer for excellent results

3) After adding the drained paneer do not over cook. The paneer will become rubbery.










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