Paneer Lababdar


Paneer Lababdar, which is one of the popular restaurant style paneer dishes made in northern India, it is actually a classic Punjabi dish made with soft melt in your mouth cottage cheese and cooked in spicy tomato sauce and fresh cream. The recipe I am sharing today is a tweaked version of the recipe from


  • 200 g Paneer
  • 1 Onion (finely chopped)
  • 2 Green chillies
  • 1/2″ Ginger (julienne)
  • 1 Bay leaf
  • 1/2 tsp Cumin powder
  • 1/2 tsp Chilli powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Garam masala
  • 1 tsp Kasthuri methi (Dried Fenugreek leaves)
  • 1/2 tsp Sugar
  • 1 cup Water
  • 1/4 cup Low fat cream
  • 2 tbsp Butter or ghee
  • Salt to taste
  • 1 tbsp Coriander leaves (finely chopped)

For the tomato and cashew paste

  • 250 g Tomatoes (chopped)
  • 12 Cashew nuts
  • 1/2″ Ginger (julienne)
  • 3 cloves Garlic (finely chopped)
  • 2 Cloves
  • 1 Green cardamom
  • 1/2 cup Water


  1. Place all the ingredietns mentioned for the tomato and cashew paste into a pan. Switch on the flame and simmer this on low flame till the tomatoes are softened. Add a few tablespoons of water if the mixture dries.
  2. Remove from heat and let cool completely. Grind this mixture to a smooth paste with no bits.
  3. Heat a pan, add 1 1/2 tbsp ghee and bay leaf. Saute for 10 seconds. Now, add the chopped onions and saute till it turns light golden in colour.
  4. Pour in the ground tomato and cashew paste, stir well. Reduce the heat at this point.
  5. Add salt, green chillies, chilli powder, cumin powder and coriander powder. Saute for 2 minutes. Pour in a cup of water, stir well and let it come to a simmer.
  6. Add in the cubed paneer and saute this for a few minutes. Then sprinkle a tsp of kasthuri methi, ginger and garam masala. Stir and simmer for a minute and pour in the cream. Switch off the flame, stir gently and garnish with chopped coriander leaves. Serve with rice, chapatti or naan.

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