Paneer Lababdar is a rich, creamy North Indian dish featuring soft paneer (Indian cottage cheese) cooked in a luscious tomato-based gravy infused with aromatic spices and a hint of sweetness. It is a popular dish in Indian restaurants, known for its buttery texture, mildly spicy flavor, and royal appeal.

The word “Lababdar” translates to “indulgent” or “something that melts in the mouth,” perfectly describing this dish’s silky-smooth, mildly tangy, and aromatic profile. Paneer Lababdar is often compared to Paneer Butter Masala, but it has a slightly chunkier texture with grated paneer added to the curry for extra richness.

In this guide, we will explore:

• The origin and significance of Paneer Lababdar.
• Essential ingredients for an authentic recipe.
• Step-by-step method to make restaurant-style Paneer Lababdar.
• .Differences between Paneer Lababdar and Paneer Butter Masala.
• Pro cooking tips for the best flavor and texture.
• Best side dishes to pair with Paneer Lababdar.

The Origin and Significance of Paneer Lababdar

• Paneer Lababdar originates from Mughlai and Punjabi cuisine, known for its rich, creamy, and flavorful gravies.
• The dish is often served in North Indian restaurants and special occasions, offering a balance of spice, tang, and creaminess.
• Unlike Paneer Butter Masala, which has a smoother texture, Paneer Lababdar includes grated paneer for a slightly chunky consistency, making it heartier.

📌 Fun Fact: Some versions of Paneer Lababdar include a touch of honey or sugar to balance the acidity of tomatoes, enhancing its signature sweet-spicy taste.

Essential Ingredients for Paneer Lababdar

1. Paneer (Indian Cottage Cheese) 🧀

• Use fresh, soft paneer for the best texture.
• Grate a portion of the paneer to thicken the gravy naturally.

2. Tomatoes (For the Rich Base) 🍅

• Ripe, red tomatoes are key for a flavorful, slightly tangy base.
• Blending the tomatoes ensures a smooth and velvety consistency.

3. Aromatic Spices (For Depth of Flavor) 🌿

• Whole Spices: Bay leaf, cardamom, cloves, and cinnamon.
• Ground Spices: Turmeric, red chili powder, coriander powder, cumin powder, garam masala.
• Kasuri Methi (Dried Fenugreek Leaves): Adds a unique restaurant-style flavor.

📌 Secret Tip: A pinch of nutmeg can enhance the dish’s depth and warmth.

4. Cream & Butter (For a Luxurious Texture) 🧈

• Fresh cream or cashew paste gives the dish its signature richness.
• Butter or ghee enhances the overall flavor and aroma.

5. Onions & Ginger-Garlic Paste (For a Balanced Gravy)🧅🧄

• Sautéed onions and garlic provide a sweet-savory depth.
• Ginger adds a warm, slightly peppery undertone.

Step-by-Step Recipe for Restaurant-Style Paneer Lababdar

Step 1: Prepare the Tomato Cashew Paste

✔ In a pan, heat 1 tbsp oil and sauté:

• 2 chopped tomatoes
• 10 cashews
• 1 small chopped onion
• 1 tsp ginger-garlic paste

✔ Cook until soft, then blend into a smooth puree. Set aside.

📌 Why Cashews? They add natural sweetness and creaminess without overpowering the dish.

Step 2: Prepare the Gravy Base

• Heat 2 tbsp butter + 1 tbsp oil in a pan.
• Add 1 bay leaf, 2 cardamoms, 2 cloves, and 1-inch cinnamon stick.
• Sauté 1 finely chopped onion until golden brown.
• Stir in the blended tomato-cashew puree and cook for 5 minutes.

📌 Pro Tip: Adding a pinch of sugar or honey balances the acidity of tomatoes.

Step 3: Add Spices and Cook the Masala

✔ Stir in:

• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp salt

✔ Cook until oil separates from the masala (5-7 minutes).
✔ Add ½ cup water to adjust consistency.

📌 Why Cook the Masala Well? It enhances the depth of flavor, ensuring a rich, aromatic gravy.

Step 4: Add Paneer and Finish the Dish

• Stir in 200g paneer (cubed) and ¼ cup grated paneer (for a thicker texture).
• Add ½ cup fresh cream and 1 tsp kasuri methi.
• Simmer for 2 minutes, then sprinkle ½ tsp garam masala.

📌 Final Touch: Garnish with fresh coriander and an extra drizzle of cream.

Paneer Lababdar vs. Paneer Butter Masala: What’s the Difference?

📌 Main Difference: Paneer Lababdar has a richer, spicier, and slightly chunkier texture compared to the smoother Paneer Butter Masala.

Pro Cooking Tips for the Best Paneer Lababdar

• Use Fresh Paneer – Homemade or high-quality paneer makes a big difference in texture.
• Grate Some Paneer – Adds a unique richness and thickness to the gravy.
• Cook the Masala Thoroughly – Ensures deep, well-developed flavors.
• Avoid Overcooking Paneer – Add it at the end to keep it soft and creamy.
• Use Kasuri Methi – This secret ingredient gives an authentic restaurant-style aroma.

Best Side Dishes to Pair with Paneer Lababdar

• Butter Naan or Garlic Naan – Perfect for scooping up the creamy gravy.
• Jeera Rice or Saffron Rice – Lightly spiced rice complements the rich dish.
• Tandoori Roti or Paratha – Whole wheat Indian bread balances the heaviness.
• Kachumber Salad (Cucumber-Onion-Tomato Salad) – Adds a fresh contrast.
• Raita (Yogurt Sauce) – Cools down the mild heat of the curry.

📌 Best Beverage Pairing: A mango lassi or masala chai enhances the overall dining experience.

Conclusion: A Must-Try Creamy Paneer Dish

Paneer Lababdar is the perfect balance of rich, creamy, spicy, and slightly tangy flavors, making it a go-to dish for paneer lovers. Whether you’re hosting a dinner party or craving a oppatoto comforting homemade meal, this restaurant-style recipe will never disappoint.

💬 What’s your favorite way to enjoy Paneer Lababdar? Share your thoughts below! 🧀🍛🔥