Paneer Lababdar – North Indian Style
Main Ingredients
Spices
Other Ingredients
For Tadka
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Pan
Heat a pan on medium flame.
Add Oil and Butter
Add 2 tablespoons of oil and 2 tablespoons of butter to the heated pan.
Fry Paneer
Once the oil and butter are medium hot, add the 250 gms paneer cubes. Fry them until they turn golden brown on all sides.
Remove Paneer
Once the paneer cubes are fried and golden brown, remove them from the pan and set aside.
Sauté Whole Spices
To the same pan, add the whole spices for tadka: 1 tsp cumin seeds, 2 green cardamoms, 3-4 cloves, 5-6 black peppercorns, and 2 bay leaves. for half a minute until fragrant.
Add Ginger, Garlic, and Green Chillies
Then add the finely chopped 1/2 inch ginger, 4 cloves garlic, and 2 roughly chopped green chillies. for a minute.
Sauté Onions
Add the 1 large grated onion to the pan. until it turns golden brown.
Add Tomatoes and Dry Spices
Now add the 1 medium grated tomato. Also add 1 tbsp Kashmiri red chilli powder, 1 tsp salt (or as per taste), 1/2 tsp turmeric powder, and 1 tsp coriander powder. Mix everything well.
Cook Masala
this mixture for , stirring continuously, until the oil separates from the masala.
Add Cashew Powder
When the oil separates, add the powdered 12-15 cashews. for .
Add Water and Cream
Now add 1/4 cup water. Then add 3 tbsp fresh cream. Mix well and cook for a minute on medium flame.
Add Garam Masala and Milk
Then add 1/2 tsp garam masala and 1 tsp kitchen king masala. Add 1/4 cup milk. Mix well and cook for a minute.
Add Kasuri Methi
Add 1 tbsp of roasted and crushed kasuri methi leaves to the gravy. Mix well.
Combine Paneer and Simmer
Finally, add the fried paneer pieces to the gravy. Mix gently and let this for to allow the flavors to meld.
Serve
Serve hot with paratha, naan, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
Variations
Simple ways to adapt this recipe.
- Add a pinch of sugarCustomise
Add a pinch of sugar for a slightly sweet taste.
- Use almond powder instead ofIngredient swap
Use almond powder instead of cashew powder for a different flavor profile.
- Garnish with fresh coriander leaves
Garnish with fresh coriander leaves and a swirl of cream before serving.
Helpful Tips
Small details that can improve the final result.
Your Notes
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