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Best Easy Paneer Lababdar Recipe

Name: Best Easy Paneer Lababdar Recipe
Total time: 45 min
Yield: 240 g
Ingredients: Paneer (cubed) 14 oz; Tomatoes (ripe, chopped) 1.5 cups; Onion (sliced) 1 cup; Cashews 0.25 cup; Ginger 1 tbsp; Garlic 2 cloves; Butter 2 tbsp; Heavy cream 0.25 cup; Cilantro (chopped) 2 tbsp; Garam masala 1 tsp; Red chili powder 0.5 tsp; Turmeric 0.25 tsp; Kasuri methi (dried fenugreek leaves) 1 tsp; Salt 1 tsp; Sugar 1 tsp

Paneer lababdar is a rich Delhi-style vegetarian curry with a smooth tomato-cashew gravy and a hint of fenugreek. This high protein vegetarian option is creamy, satisfying, and great for family dinners.

Cook 45 min Difficulty NORMAL 360 kcal

#vegetarian #high protein #indian curry #paneer recipes

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Ingredients

Main ingredients

Paneer (cubed) 14 oz
Tomatoes (ripe, chopped) 1.5 cups
Onion (sliced) 1 cup
Cashews 0.25 cup
Ginger 1 tbsp
Garlic 2 cloves
Butter 2 tbsp
Heavy cream 0.25 cup

Seasonings/Sauce

Cilantro (chopped) 2 tbsp
Garam masala 1 tsp
Red chili powder 0.5 tsp
Turmeric 0.25 tsp
Kasuri methi (dried fenugreek leaves) 1 tsp
Salt 1 tsp
Sugar 1 tsp

Nutrition summary

Carbohydrates 22 g 24%

Protein 16 g 18%

Fat 22 g 58%

Serving size 240g

Cooking steps

1

Heat 1 tbsp butter in a pan over medium heat. Sauté onions, ginger, and garlic for 4–5 minutes until translucent but not browned.
2

Add tomatoes and cashews to the pan. Cook for 7–8 minutes on medium heat, stirring occasionally, until tomatoes are soft and moisture reduces.
3

Allow the tomato mixture to cool. Transfer to a blender and blend until completely smooth.
4

Return the puree to the pan. Add turmeric, red chili powder, salt, sugar, and half of the cream. Cook on low heat for 10 minutes, stirring occasionally, to thicken.
5

Add paneer cubes and remaining butter. Stir gently, making sure not to break the paneer, and cook for 3 minutes on low heat.
6

Sprinkle garam masala and kasuri methi. Pour in the rest of the cream and simmer for another 2 minutes (do not boil) to finish the curry.
7

Garnish with chopped cilantro. Serve hot with naan or rice.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Paneer is the key ingredient that defines Paneer Lababdar. Its creamy texture and subtle flavor form the heart of this dish, making it satisfying and protein-rich. The combination with a tomato-cashew gravy is what gives the curry its signature taste.

Q. Which spice gives this curry its distinctive aroma?

Kasuri methi (dried fenugreek leaves) is the seasoning that imparts a distinctive aroma and depth of flavor, making Paneer Lababdar truly authentic. Just a teaspoon added at the end lifts the whole dish.

Q. How do you prevent the paneer from becoming tough while cooking?

Add the paneer cubes after simmering the gravy and cook them on low heat for just 3 minutes. This gentle finishing ensures the paneer stays soft and absorbs flavors without turning chewy.

Q. What is the calorie and protein content per serving?

Each 240g serving contains approximately 360 kcal and 16g of protein. The protein-to-carb ratio makes this a great high-protein vegetarian main for balanced diets.

Q. How does blending the curry base affect the sauce texture?

Blending the sautéed onion-tomato-cashew base until very smooth ensures a luxurious, creamy sauce. Proper blending is crucial for the signature texture of Paneer Lababdar.

Best Easy Paneer Lababdar Recipe

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