Creamy Paneer Lababdar: Authentic Indian Cheese Curry Recipe
40 minutes
967 reads
About Creamy Paneer Lababdar: Authentic Indian Cheese Curry Recipe
Indulge in the rich and creamy flavors of Paneer Lababdar, a classic North Indian curry. This recipe features tender paneer cheese simmered in a luscious tomato-based gravy, infused with aromatic spices and a touch of fresh cream for an unforgettable culinary experience.Perfect for a weeknight dinner or a special occasion, this Paneer Lababdar is incredibly easy to make and guaranteed to impress. Serve hot with naan, roti, or jeera rice for a complete and satisfying meal.Get ready to savor the delightful blend of spices and the melt-in-your-mouth paneer in this irresistible curry. This recipe is a family favorite and a true testament to the magic of Indian cuisine.
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Recipe Time & More
Prep5 minutes
Cook35 minutes
Total40 minutes
Ingredients
For the Paneer
- 250g gm Cottage Cheese cubed, indian cheese
For the Gravy
- 1 Onion finely grated, large
- 1 Tomato finely grated, large
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 2-3 Chili adjust to taste, finely chopped, green
- 1 tbsp Chili Powder kashmiri, for color and mild heat, red
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Garam Masala
- 1 tsp Kitchen King Masala or similar indian spice blend
- 1/4 cup Milk
- 1 tsp Salt or to taste
- 2 tbsp Oil vegetable or ghee (clarified butter)
- 1 tbsp Fenugreek Leaf dried, roasted and crushed
- 15 Cashews roasted and finely powdered
- 3 tbsp Cream fresh
Whole Spices
- 1 tsp Cumin seeds
- 3 Cloves
- 2 Cardamom lightly crushed, pods
- 2 Bay Leaves
- 8 Peppercorns black
- 1 cup Water as needed for gravy consistency
Instructions
Prepare the Paneer
- Lightly fry the paneer cubes in 1 tbsp of oil until lightly golden. Set aside.
Sauté the Aromatics
- Heat the remaining oil in the same pan. Add the whole spices (cumin seeds, cloves, cardamom, bay leaves, peppercorns) and sauté for 30 seconds until fragrant.
- Add the chopped green chilies, ginger-garlic paste, and sauté for another minute until fragrant.
Build the Gravy
- Add the grated onions and sauté until golden brown. Add the grated tomatoes and cook until softened, about 5 minutes.
- Stir in the Kashmiri chili powder, turmeric powder, coriander powder, garam masala, and Kitchen King Masala. Sauté for 1 minute more.
Simmer and Finish
- Pour in the milk and mix well. Add water as needed to reach your desired gravy consistency. Bring to a simmer.
- Add the roasted and crushed kasuri methi. Gently stir in the fried paneer cubes. Simmer for 5-7 minutes, allowing the flavors to meld.
- Stir in the cashew powder and fresh cream. Season with salt to taste. Cook for another 2 minutes.
Serve
- Serve the creamy Paneer Lababdar hot with naan, roti, or rice. Garnish with fresh cilantro (optional).
Recipe Notes
Expert Tips for the Best Paneer Lababdar
- For extra richness, use ghee (clarified butter) instead of oil, or a combination of both.
- Adjust the amount of green chilies to control the spiciness level according to your preference.
- Don't overcook the paneer, as it can become tough. A gentle simmer is key.
- If you don't have Kitchen King Masala, you can substitute with another similar spice blend or a combination of other spices like paprika and cumin.
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Recipe Nutrition
Calories: 188kcalCarbohydrates: 8gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 34mgSodium: 91mgPotassium: 175mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 6mgCalcium: 220mgIron: 1mg
Sreemoyee Bhattacharjee
Articles: 103
4 Comments
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I’m excited to try this recipe!
What a delightful recipe! Thanks for sharing.
I’m thrilled to try this recipe!
This is awesome! Can’t wait to cook it.