Paneer Lababdar Recipe | Restaurant Style Creamy Paneer Curry

Warm, richly spiced, and built for a satisfying meal, Paneer Lababdar Recipe | Restaurant Style Creamy Paneer Curry is a vegetarian north indian curry made with oil, pepper, and bay leaf in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

• Prep time: 10 minutes
• Cook time: 45 minutes
• Total time: 55 minutes
• Yield: 6 Servings
• Category: curry
• Cuisine: north indian

Ingredients

Ffor gravy base:

• 2 tbsp oil
• ½ tsp pepper
• 1 bay leaf
• 1 black cardamom
• 4 cloves
• 1 inch cinnamon
• 5 cloves garlic
• 1 inch ginger
• 2 onion (sliced)
• 2 tomato (sliced)
• 2 tbsp cashew
• 2 tbsp melon seeds
• 1 tsp salt
• 2 dride red chilli

For curry:

• 2 tbsp oil
• 1 tsp cumin
• 1 onion (finely chopped)
• ½ tsp turmeric
• 2 tsp chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 2 cup hot water
• ½ tsp salt
• 4 tbsp panerr (grated)
• 2 tbsp coriadner (finely chopped)
• 2 tbsp kasuri methi (crushed)
• ½ tsp garam masala
• 2 tbsp cream

For roasting paneer:

• 1 tbsp butter
• 18 cubes paneer
• ½ capsicum (cubed)
• ¼ tsp turmeric
• ¼ tsp chilli powder
• ½ tsp kasuri methi
• pinch salt

Method

1. Firstly, in a pan, heat 2 tbsp oil and saute the spices.
2. Also add 5 cloves of garlic, 1 inch of ginger and 2 onions. Saute well.
3. Further, add 2 tomatoes, 2 tbsp cashew and 2 tbsp melon seeds, 1 tsp salt, and 2 dried red chillies.
4. Saute well till the tomatoes turn soft and mushy.
5. Cool completely, grind to a smooth paste, and add water as required.
6. Now filter the base to get a silky smooth base gravy. Keep aside.
7. In a kadai, heat 2 tbsp oil and 1 tsp cumin. Saute till it turns aromatic.
8. Further add 1 onion and saute till the onion turns golden brown.
9. Keeping the flame low, add ½ tsp turmeric, 2 tsp chilli powder, 1 tsp coriander powder, and ½ tsp cumin powder. Saute til the spices turn aromatic.
10. Now, add masala gravy to the base and cook well. Cook till the oil separates.
11. Furthermore, add 2 cups of hot water, ½ tsp salt and cook, adjusting the consistency.
12. In a pan heat 1 tbsp butter, add 18 cubes of paneer, ½ capsicum and stir fry.
13. Also add ¼ tsp turmeric, ¼ tsp chilli powder, ½ tsp kasuri methi and a pinch of salt.
14. Saute till the paneer is cooked well.
15. Transfer the masala paneer 4 tbsp grated paneer and mix well.
16. Cook for 10 minutes, or until the gravy is cooked well.
17. Further add 2 tbsp coriander, 2 tbsp kasuri methi, ½ tsp garam masala and 2 tbsp cream. Mix well.
18. Finally, enjoy Paneer Lababdar Recipe with roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.