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Picture of paneer lababdar served in a copper kadhai with naan on the side

Paneer Lababdar Recipe

Learn how to make restaurant-style Paneer Lababdar at home with a very simple and easy recipe. The recipe uses almonds and cashew nuts to add creaminess so the gravy is rich without being heavy.
Course Main Course
Cuisine Indian, North Indian
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 312kcal
Author Richa


Cook and Grind

  • 1 medium Onion roughly chopped, approx ½ Cup
  • 2 medium Tomatoes roughly chopped, approx 1 Cup
  • 4 Cashew Nuts whole
  • 3 Almonds whole
  • 6-7 Cloves Garlic
  • ¾ Inch Piece Ginger
  • 1 dried Kashmiri Red Chilli optional


  • 2 Tablespoons Oil
  • 1 Cardamom Pod
  • 2 Cloves
  • ½ Inch Cinnamon
  • 1 ½ Teaspoons Coriander Powder
  • 1 Teaspoon Chilli Powder
  • ¼ Teaspoon Turmeric Powder
  • ½ Teaspoon Garam Masala
  • 1 Teaspoon Ghee
  • 1 Teaspoon Kasuri Methi roasted and crushed
  • 200 Grams Paneer cut into triangles or cubes
  • 50 Grams Paneer grated
  • 1-2 Teaspoon Cream optional
  • 2 Tablespoons Chopped Coriander Leaves


Cook and Grind

  • Add all the ingredients mentioned under 'cook and grind' to a saucepan along with a cup of water. Cover and boil for 10 minutes. Cool and blend to a smooth paste. Keep aside.


  • Add oil to a saucepan or kadai and allow to heat up. Add the whole spices - cardamom, clove and cinnamon and allow to fry for about a minute or until fragrant.
  • Add chilli powder, coriander powder and turmeric powder and saute for 1-2 minutes on low heat. Be careful not to burn these. You can also add 2 tablespoons water if you are afraid the spices will burn
  • Pour the blended mixture into the pan and bring to a boil on medium heat. Reduce the heat to low and cover and simmer for 10-15 minutes or until the desired consistency is achieved. Add a little water if the gravy becomes too thick.
  • Add garam masala, kasuri methi and ghee and mix to combine. Add in the paneer cubes and cook for 2-3 minutes. Top with grated paneer, fresh cream and chopped coriander. Serve hot along with naan, roti or rice!



  1. Paneer can be easily substituted with tofu, butter/ghee with oil and cream can be substituted with coconut milk to turn this into a vegan recipe.
  2. Avoid using very sour or tangy tomatoes. I like to use Roma tomatoes or hybrid tomatoes for this recipe vs desi tomatoes.
  3. If you are using frozen paneer, defrost the paneer by soaking it in hot water for 20 minutes before use.
  4. Do not overcook the paneer as it loses its softness and becomes chewy. A few minutes in the gravy is sufficient.
  5. Make sure that the onion, tomato and spices mixture has completely cooled down before blitzing it to avoid splatter
  6. This dish can be refrigerated for up to 3 days or frozen for up to 3 months. 
  7. This dish pairs well with naan, parathas or basmati rice.


Calories: 312kcal | Carbohydrates: 11g | Protein: 11g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 24mg | Potassium: 294mg | Fiber: 3g | Sugar: 4g | Vitamin A: 899IU | Vitamin C: 28mg | Calcium: 336mg | Iron: 1mg