Paneer Lababdar – Restaurant Style

Step 1: Prepare Gravy Base (Phase 1)

Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them splutter. Then add 6-8 garlic cloves and 1 inch of ginger slices. Sauté for about 30 seconds until fragrant. Add 2 medium roughly chopped onions and sauté until they turn translucent, about 2-3 minutes. Add 2 bay leaves, 4-5 green cardamoms, and 1 small cinnamon stick. Continue to sauté for another minute.

Step 2: Add Tomatoes and Spices to Gravy Base

Add 4 medium roughly chopped tomatoes to the pan. Next, add a small bunch of coriander stems, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 4-5 dried red chilies, 1 tablespoon of melon seeds, and 1/4 cup of cashews. Add salt to taste. Mix well.

Step 3: Cook and Soften Gravy Base

Pour in 1/2 cup of water and add 4 green chilies. Mix everything thoroughly. Cover the pan with a lid and let it cook for 5-7 minutes until the tomatoes soften and the mixture is well combined.

Step 4: Sauté Paneer Cubes

While the gravy base is cooking, cut 450g of paneer into cubes. Heat 1 tablespoon of ghee or oil in a separate pan. Add the paneer cubes. Sprinkle 1/4 teaspoon of turmeric powder, 1/2 teaspoon of Kashmiri red chili powder, and 1/4 teaspoon of salt over the paneer. Sauté the paneer for 2-3 minutes until lightly golden on all sides. Set aside.

Step 5: Prepare Final Gravy Base (Phase 2)

In a fresh kadai, heat 2 tablespoons of oil. Add 1 teaspoon of cumin seeds and let them splutter. Add 2 finely chopped green chilies and 1 medium finely chopped onion. Sauté until the onions are translucent, about 2-3 minutes. Add 1 tablespoon of ginger-garlic paste and sauté for another minute until the raw smell disappears. Add salt to taste, 1/2 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 teaspoon of red chili powder. Mix well and cook the spices for 1 minute.

Step 6: Add Tomatoes and Capsicum to Final Gravy Base

Add 2 medium finely chopped tomatoes to the kadai. Pour in 1/2 cup of hot water. Mix well, cover, and cook for 3-4 minutes until the tomatoes soften. Once soft, add 1 medium finely chopped capsicum and sauté for 2-3 minutes.

Step 7: Blend and Strain Gravy Base 1

Remove the bay leaves and cinnamon stick from the cooked gravy base (Phase 1). Transfer the mixture to a blender and blend until smooth. Pass the blended mixture through a fine-mesh sieve directly into the kadai with the cooking Phase 2 gravy. Press down with a spatula to extract all the smooth gravy, discarding any solids.

Step 8: Finish Paneer Lababdar

Add 1 tablespoon of sugar and 1 tablespoon of butter to the gravy. Mix well until the butter melts. Stir in 1 tablespoon of crushed Kasuri Methi and 1 teaspoon of garam masala. Add the sautéed paneer cubes. Pour in 1/4 cup of fresh cream and mix gently. Grate 50g of paneer directly into the gravy and stir. If the gravy is too thick, add 1/4 cup of hot water to achieve the desired consistency. Simmer for 2-3 minutes.

Step 9: Serve

Serve the hot Paneer Lababdar in a bowl, garnished with additional grated paneer if desired. Enjoy with naan, roti, or rice.

• Sautéing the paneer cubes lightly before adding them to the gravy helps them retain their shape and prevents them from becoming rubbery.

• Straining the blended gravy base ensures a silky smooth texture for the final dish.

• Adding hot water to adjust the gravy consistency prevents it from cooling down and helps maintain a uniform texture.

• For a spicier version, increase the amount of green chilies and red chili powder.

• You can add a pinch of saffron soaked in warm milk for an extra rich flavor and aroma.

• Replace fresh cream with homemade malai (cream from boiled milk) for a more traditional taste.