Paneer Lababdar is a luxurious and indulgent North Indian curry dish that’s truly a feast for the senses. Rich in flavor and opulent in texture, it features a velvety onion-tomato-based gravy that’s infused with aromatic spices, buttery undertones, and a subtle sweetness balanced by a hint of tang. What makes this dish stand out is the dual use of paneer — both grated and cubed — which ensures that every bite bursts with the creamy, mildly sweet flavor of this beloved Indian cheese.
The grated paneer is stirred directly into the luscious gravy, thickening it naturally while adding a depth of flavor and creaminess. Meanwhile, the tender paneer cubes are simmered gently in the sauce, absorbing all the spices and essences, resulting in a melt-in-your-mouth experience. The gravy itself is a symphony of slow-cooked onions, ripe tomatoes, cashew paste, and a blend of traditional Indian spices such as garam masala, turmeric, and kasuri methi (dried fenugreek leaves), creating a deeply satisfying dish that’s both comforting and regal.
Paneer Lababdar is often enjoyed with butter naan, roti, or jeera rice, making it a centerpiece of vegetarian feasts. It’s a favorite in Indian restaurants for good reason — each spoonful brings together layers of flavor, texture, and warmth that truly honor the rich culinary heritage of Indian cuisine. Whether served during festive occasions or as a hearty weekend indulgence, Paneer Lababdar never fails to leave a lasting impression.
What Is The Meaning Of Lababdar?
The word “Lababdar” has a poetic richness rooted in Persian and Urdu, often associated with deep desire and complete surrender. When used in the culinary world—especially in Indian cuisine—it takes on a flavor-laden symbolism that goes beyond its literal translation. I stumbled upon this term while exploring a dish named “Paneer Lababdar,” curious about what made it so indulgent-sounding. A quick search led me to a Facebook post that beautifully decoded its essence: “Lababdar” refers to an intense craving or yearning, paired with a wholehearted submission to that desire.
In the context of food, this term is deliberately chosen to describe dishes that are so irresistibly rich, aromatic, and flavorful that your senses can’t help but succumb. It’s not just about satisfying hunger—it’s about evoking a culinary experience so powerful that it overrides restraint. When a dish is labeled “Lababdar,” it signifies a promise: that your taste buds will be completely and joyfully overwhelmed, as if they are surrendering themselves to a symphony of spices and textures.
Thus, calling a dish “Lababdar” is not merely a naming convention—it’s an invitation to indulge, a poetic nod to the kind of food that demands not just attention but total immersion.
❤️ You’ll Love Paneer Lababdar Recipe
Taste, Texture & Flavor:
- Medium fiery (Customizable flavor level by diminishing or expanding the sum of chili powder)
- Super wealthy & velvety (much obliged to cashews, butter and overwhelming cream)
- Aromatic (when hardening made with entirety flavors in hot oil they discharge their flavor and smell, particularly mace and dark cardamom hit in an unexpected way)
- Slightly tart & gently sweet.
- Not a smooth sauce like paneer butter masala (here ground paneer includes a few surface to the gravy)
This paneer lababdar is a wealthy and lavish primary dish. It is served with lachha paratha or garlic naan. Culminate for celebrations or uncommon event family supper, or visitor dinners.
🧾 Ingredient Notes
Here is the pic of the fixings you’ll require to make this North Indian eatery fashion paneer lababdar. All of them are effectively accessible, nothing favor here.
- Paneer: It is accessible in the solidified area or the dairy area of Indian grocery stores. Once in a while I make hand crafted paneer, but for comfort, I generally utilize store-bought.
- TIP: Keep the paneer cubes in warm water until you are prepared to utilize them. This way paneer assimilates a few water and gets to be delicate. Skip this if utilizing a custom made one.
- Whole flavors (cloves, cinnamon, cove leaf, green cardamoms, black cardamom and mace): These are included to the hot oil as a hardening. They include a decent fragrant flavor to the paneer lababdar gravy.
- TIP: Continuously make beyond any doubt that the oil is hot when you include the flavors (never include to cold or warm oil).
- Red onions: If you don’t mind utilize red onions (Yellow or white won’t include that decent flavor in Indian curry recipes).
- Ginger Garlic: I have naturally grated ginger, and garlic here. You can utilize readymade ginger garlic paste here.
- Tomatoes: Continuously utilize ready tomatoes. Unripe tomatoes make the sauce sour.
- TIP: When it comes to Indian sauce dishes, I exceedingly suggest utilizing Roma tomatoes. Remain absent from the beefsteaks or wine-ripe tomatoes which make acrid gravy.
- Cashew nuts: It makes a difference to make thick, nutty, wealthy gravy.
- Kasoori methi: Continuously pulverize kasoori methi between your palm some time recently including it to the sauce to discharge its flavor and aroma.
- TIP: Now and then since of dampness or muggy climate, kasoori methi gets delicate and doesn’t pulverize. If so toast kasoori methi in the microwave or in the dish on the stovetop for a few minutes. Let it cool down totally and presently you can smash it easily.
👩🍳 How To Make Paneer Lababdar Recipe? (Pics)
1)Soak the cashew nuts in a bowl of hot water for approximately 15 minutes. This softens them and makes it easier to grind them into a smooth, creamy paste later on. Set the bowl aside while you prepare the other ingredients.
2)After the cashews have soaked well, drain the water and transfer them to a blender or food processor. Blend until you achieve a smooth, lump-free paste. You may add a small amount of water to assist in the blending process if necessary. Once done, set the cashew paste aside for later use.
3)In a heavy-bottomed skillet or pan, heat a few tablespoons of oil over medium heat. Allow the oil to become warm, but not smoking. Once it’s sufficiently heated, add the whole spices of your choice (such as cumin seeds, bay leaf, cloves, or cinnamon sticks). Sauté the spices gently for a few seconds to a minute, or until they start to release a rich, aromatic fragrance. This step is crucial to infuse the oil with the depth of flavor that the spices bring.
4)Add finely chopped onions to the pan. Stir them regularly and cook until they become translucent and gradually start turning a light golden brown. This process may take a few minutes but is important for developing a slightly sweet, caramelized base for the dish.
5)Next, incorporate the ginger-garlic paste into the onion mixture. This blend adds a bold, pungent layer of flavor that is characteristic of many savory dishes.
6) Stir well and sauté the mixture for about 40 to 60 seconds. Continue cooking until the raw smell of the ginger and garlic diminishes, and you start to notice a richer, more mellow aroma. This step enhances the flavor foundation and ensures that no harsh, uncooked taste lingers in the final dish.
7) Add the pureed tomatoes along with freshly chopped or canned green chilies to the pan. These will form the base of your flavorful sauce, infusing it with both tanginess and a subtle heat. Stir well to combine the ingredients evenly.
8) Continue cooking the mixture over medium heat. Initially, it may begin to splutter due to the moisture content, so it’s advisable to partially cover the pan with a lid to prevent mess. However, make sure to stir occasionally to ensure that the mixture does not stick to the bottom and burn. Keep cooking until the moisture evaporates completely and the mixture thickens into a rich, cohesive paste. Once the spluttering stops, remove the lid and allow the mixture to cook uncovered for a few more minutes to intensify the flavors.
9) Now it’s time to season the mixture. Sprinkle in salt, red chili powder, ground coriander, and ground cumin. These spices will enhance the depth and warmth of the dish, giving it a robust and aromatic profile. Stir well to integrate the spices evenly throughout the mixture.
10) Let the mixture cook for another minute or two, stirring frequently. This brief cooking time allows the spices to release their full aroma and blend seamlessly into the tomato-chili base, enhancing the overall taste of the dish.
11) Pour in the cashew nut paste, which adds a creamy texture and subtle sweetness, balancing out the acidity of the tomatoes and the heat of the chilies.
12) Stir the cashew paste thoroughly into the mixture and continue cooking for another minute. This helps the sauce achieve a smooth and velvety consistency, while allowing all the flavors to meld together beautifully.
13) Pour in an acceptable quantum of water to acclimate the thickness of the sauce to your relish. Stir well to incorporate the water unevenly into the thick masala paste. Allow the sauce to poach gently over medium-low heat for about 5 twinkles. This slow stewing helps the flavors immingle together and allows the spices to completely inoculate the liquid, performing in a well- balanced, sweet gravy.
14) After the sauce has coddled, give it a taste. At this stage, you can acclimate the flavor by adding a small quantum of sugar if demanded. The sugar will help balance the tanginess of the tomatoes and bring a subtle agreeableness to the dish, enhancing the overall flavor profile without overpowering it.
15) Once the seasoning is acclimated, sprinkle in the garam masala and crushed kasoori methi( dried fenugreek leaves). These final spices advance a distinctive aroma and authentic North Indian flavor to the dish. Stir the admixture completely to insure that these sweet constituents are unevenly distributed throughout the sauce.
16) Gently add the paneer cells along with a small volume of grated paneer. The cells give texture, while the grated paneer enhances the uproariousness and body of the gravy. Stir precisely to fleece the paneer in the sauce without breaking the delicate cells. Allow the curry to come to a gentle pustule so the paneer can absorb the flavors and heat through.
17) Add a generous spoonful of adulation followed by a splash of heavy cream. The adulation lends a rich, satiny mouthfeel, while the cream adds a luxurious smoothness and subtle agreeableness, rounding out the dish beautifully.
18) Stir the curry gently and continue cooking until the adulation is completely melted and the sauce has a luscious, delicate thickness. Once everything is well combined and hotted through, your decadent and sweet Paneer Lababdar is ready to serve. Brace it with naan, roti, or jeera rice for a truly satisfying mess.
💭 Expert Tips
- Avoid utilizing unripe tomatoes. They make the sauce acrid. Attempt to utilize ready Roma or plum tomatoes.
- Adjust the sum of sugar, as per the tanginess of the paneer lababdar sauce. If the tomatoesare less acrid at that point you may require to decrease the sugar amount.
- Do not stew the sauce longer after including paneer something else, paneer will get chewy and overcooked.
- Instead of including butter at the conclusion of cooking, you can include a dab of delicate butter to the curry right some time recently serving.
🍽 Serving Ideas For Paneer Lababdar
- Serve paneer lababdar with butter naan or lachha paratha or tandoori roti. Moreover, serve Indian onion serving of mixed greens, salted lassi on the side to total the meal.
- As this paneer lababdar curry is wealthy and overwhelming itself, so you can serve it with basmati rice, jeera rice, or peas pulao to make a light supper with a side of onion serving of mixed greens and papad.
