Paneer Lababdar

Yields: 4 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 30 Mins Total Time: 50 Mins

Paneer Lababdar is a very rich and creamy Paneer side dish. The word “Lababdar” means a strong desire for something and surrendering to it. As the name means, the taste of this Paneer gravy makes your taste buds to surrender it. Paneer is used in two ways in this recipe. One is to add cubes of Paneer and another is adding a handful of grated paneer. So, if you are a paneer loving person, then this dish will definitely satisfy you. Also, I have used onions and garlic in this original version. If you are looking to make this on a fasting day, do skip them and follow the rest of the recipe. It still tastes wonderful. Do try out this recipe and leave your comments here.


0/19 Ingredients
Adjust Servings
  • To boil and grind


0/6 Instructions
  • In a pan, add cloves, cardamom, ginger, garlic, roughly chopped tomatoes, and cashews. Add water and let it boil until the tomatoes are soft.
  • Once it is cooled down, transfer to a mixer jar and grind into a fine paste.
  • Heat a pan and add Ghee to it. Once it is hot, add bay leaf followed by chopped onions. Sautee until they turn golden brown in color. Add grounded tomato- cashew paste and sautee. Add coriander powder, red chili powder, salt, and water. Let it cook for about 3 mins until the raw smell of the spice powder goes off. Add Jeera powder and garam Masala powder after this.
  • Once it is thickened, add panner cubes along with a handful of grated paneer. Cook well until they get thicken.
  • Once they are thickened, add two tbsp of milk or cream and combine.
  • Crush kasoori methi between the palms and add it to the Panner lababdar curry. Switch off the stove and serve hot with any accompaniment of your choice.


  • I have used whole milk in this recipe. You can also cream in this recipe. In this case, do not cook the curry longer after adding cream.
  • Soak the Paneer cubes in cold water until it is added to the curry. This will keep it soft.
  • If you are making it for a fasting day, avoid adding onion and garlic to the curry. It will still taste great.

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