Last Updated on December 14, 2020 by Chef Mireille
Today’s recipe is quite a tongue twister. Try saying lababdar 5 times in a row 🙂
I had never seen Paneer Lababdar on an Indian menu, but after some of my Indian friends told me about this dish I knew I had to try it.
Google Paneer Lababdar and the variety in the recipes are endless. The common factors are soft paneer cooked in a spicy and creamy tomato gravy flavored with fenugreek (Kasuri Methi). This is my version of the Punjabi classic.
Most Indian restaurants in the West do feature Punjabi cuisine, but most of them have the same standard dishes. I am so glad I discovered another delicious Punjabi recipe that is so easy for me to make myself.
The dish comes together so easy.
If you are vegetarian, Indian should definitely be one of your go to cuisines. With so much of the population being Vegetarian for religious reasons, the variety of Indian vegetarian recipes are endless.
As I present traditional Indian regional cuisine, a lot of my Indian recipes you wont find on an Indian restaurant menu. However, if you love Indian food as much as I do, I am sure you will love exploring and enjoying these delicious Indian recipes.
- Aloo Rasedar (Uttar Pradesh)
- Aloo Chorchori (Bengali)
- Bhindi Pakora
- Bhutte Ka Kees – (Madhya Pradesh)
- Cabbage Foogath (Goa)
- Green Mango Dal (Andhra Pradesh)
- Muthia (Gujarat)
- Handvo (Gujarat)
- Palak Mangodi (Rajasthan)
- Mishti Pulao (Bengali)
How to make Paneer Lababdar
Serve with Basmati rice or paratha.
Creamy and luscious – this is definitely a recipe to repeat again and again…
- 8 oz. paneer diced
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 5 large tomatoes finely chopped
- 1 teaspoon tomato paste
- 2 onions finely chopped
- 2 teaspoons ginger garlic paste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 teaspoon red chile powder cayenne pepper
- 1/2 teaspoon dried fenugreek Kasuri Methi
- 2 tablespoons cilantro leaves finely chopped
- 1/4 cup heavy cream
- salt to taste
- In a large skillet or wok, heat oil. Add cumin seed and fry until they start to change color and turn fragrant. Add onions and saute until softened. Add ginger garlic paste and fry for 1 more minute.
- Add tomatoes, tomato paste, turmeric, coriander, fenugreek and chile. Stir to combine. Cook for 5 minutes on high heat, until tomatoes soften and turn mushy.
- Remove pan from heat. Using an immersion blender, puree the tomato-onion mixture. Alternately, you can transfer to a food processor or blender and puree. Return to the pan. It does not have to be completely pureed. It’s good if it remains a little chunky so that the sauce has texture.
- Add paneer and salt. Cook on medium heat for 5 minutes.
- Add cream and simmer for 5 more minutes.
- Add cilantro and stir to combine.