Paneer Lababdar
When it comes to paneer dishes that taste as if they’ve come straight from a fine-dining restaurant, Paneer Lababdar stands tall. This rich, creamy, and slightly tangy curry is often seen on menus of North Indian restaurants and is a must-have for anyone who loves paneer. Its name, Lababdar, loosely translates to completely satisfying — and that’s exactly what this dish delivers: indulgence, comfort, and nutrition, all in one.
Unlike Shahi Paneer or Paneer Butter Masala, Paneer Lababdar has a unique balance of flavors. The gravy is smooth and creamy with tomato-onion richness, but it also includes grated paneer in the sauce, giving it a hearty texture that sets it apart. Whether you’re cooking for a festive meal, a dinner party, or just a cozy night at home, this curry makes a fantastic high-protein vegetarian dinner idea.
Why Paneer Lababdar Is So Popular
Paneer curries are always crowd-pleasers, but Paneer Lababdar is loved because it strikes a balance — not too sweet, not overly spicy, but absolutely flavorful. The inclusion of grated paneer in the gravy makes the dish thicker and more filling, which is why many prefer it over other paneer curries.
It’s also one of the top searches for restaurant-style paneer recipes. For people looking for easy Indian curry recipes for beginners or healthy vegetarian dinner ideas, Paneer Lababdar is a perfect choice. It feels indulgent but can be adapted with healthier ingredients like olive oil, low-fat cream, or even tofu instead of paneer.
Ingredients for Paneer Lababdar
For the Curry Base:
- 2 tablespoons ghee (or oil for a lighter version)
- 2 medium onions, chopped
- 3 large tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 8–10 cashews (soaked in hot water for 15 minutes)
- 1 green chili, slit
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (for color)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- ½ cup fresh cream (or low-fat cream)
- 1 tablespoon butter (optional, for richness)
- 2 cups water (adjust consistency)
- Salt to taste
For the Paneer:
- 250 gms paneer, cubed
- ¼ cup grated paneer (for the gravy)
Garnish:
- Fresh coriander leaves
- Extra cream swirl
Step-by-Step Method
Step 1: Prepare the Gravy
- Heat ghee in a pan and sauté onions until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Stir in tomato puree and cook until oil starts to separate.
- Blend soaked cashews into a smooth paste and add to the pan.
- Add turmeric, red chili powder, coriander powder, and salt. Cook for 2–3 minutes.
Step 2: Create the Creamy Curry
- Add water to adjust thickness and bring the curry to a gentle boil.
- Stir in grated paneer — this is what gives Paneer Lababdar its signature richness.
- Add kasuri methi by crushing it between your palms.
- Stir in cream and butter for a velvety finish.
- Sprinkle garam masala for fragrance.
Step 3: Add Paneer Cubes
- Gently add paneer cubes to the gravy.
- Simmer for 3–4 minutes on low heat so the flavors blend without making paneer chewy.
- Garnish with cream and fresh coriander.
Pro Tips for Restaurant-Style Paneer Lababdar
- Always add paneer cubes towards the end to keep them soft.
- Using grated paneer in the gravy is the secret to its signature texture.
- Kashmiri chili powder gives a vibrant red hue without making it too spicy.
- For a low-carb dinner idea, replace cream with Greek yogurt or blend boiled almonds for thickness.
Nutritional Benefits
Paneer Lababdar is not just indulgent — it’s also nutritious. Paneer provides protein, calcium, and healthy fats, making it ideal for vegetarians looking for a high-protein dinner option. Cashews and cream add richness, but you can swap them with healthier ingredients for a lighter meal. For example, replace cream with cashew-almond paste or use tofu instead of paneer for a lower-calorie variation.
Variations of Paneer Lababdar
- Spicy Paneer Lababdar: Increase chili and garam masala for a hotter version.
- Healthy Paneer Lababdar: Air-fry paneer cubes, use olive oil, and swap cream with yogurt.
- Vegan Lababdar: Replace paneer with tofu and cream with coconut milk.
- Royal Paneer Lababdar: Add saffron milk and extra cashews for a festive twist.
Best Pairings for Paneer Lababdar
This curry pairs beautifully with:
- Butter Naan or Garlic Naan (restaurant-style experience)
- Jeera Rice or Pulao
- Whole Wheat Rotis or Lachha Paratha
Pair it with salad, papad, and pickle for a complete Indian thali experience.
Paneer Lababdar vs Paneer Butter Masala
Many people confuse Paneer Lababdar with Paneer Butter Masala. While they look similar, there are key differences:
- Paneer Butter Masala: Sweet, buttery, and more tomato-forward.
- Paneer Lababdar: Creamier, richer texture with added grated paneer in the gravy.
This difference is what makes Paneer Lababdar a favorite among foodies who want something extra indulgent.
