Paneer Lababdar

paneer lababdaar1

Hello Everyone,

A while back, I had come across a food video in YouTube named “Paneer Lababdar” by Chef Vikas Khanna. That was the 1st time i had heard this name and thus wanted to try it once. This recipe is partially adapted from Chef Vikas recipe with a few changes done to add a little bit of ‘ME’ touch. 🙂 Today, I have made Paneer Lababdar served with mini Phulkas.

paneer lababdaar2


250 gm Paneer (cut into cubes)

2 + 1 Cardamom

3 Cloves

1/2 inch Cinnamon

4-5 Peppers

1 Bay leaf

1 tsp Cumin

1 tsp Coriander seeds

1/2 inch Ginger (chopped)

5-6 Garlic Flakes (chopped)

2 Dry Kashmiri Chilli (crushed)

1 medium Onion ( chopped)

2 big Tomatoes (chopped)

10 – 15 Cashews

1 tsp Kasuri Methi

1/ tsp Garam Masala

1 tbsp Sugar

1 tsp Chilli powder

1 tbsp Paneer (grated)

1 + 1 tbsp Butter

2 + 1 tbsp Oil

1/2 + 1 cup Hot water

2 tbsp Butter


  1. Heat the pan on low flame and take 1 tbsp butter and 2 tbsp of oil. Add (2)cardamom,cloves,cinnamon and pepper.
  2. After a min add cumin,coriander, ginger and garlic. Mix.
  3. Once it starts changing colour add onion. Keep the gas on medium flame. Fry till the onions turn light brown in colour. Now add crushed dry chilli and tomato and sautee for 3-4 mins till tomatoes softens.
  4. Add 1/2 cup hot water and cashews and let it boil till all the water dries up. Keep aside to cool down.
  5. Now a fine paste of the above mixture by adding little water as required.
  6. In the same pan take the remaining 1 tbsp butter, 1 tbsp oil and bay leaf.
  7. Add the prepared paste and bring the gravy to boil. Add kasuri methi, garam masala, sugar, chilli powder and salt to taste. Fry the gravy till the oil separates.
  8. Now add hot water and let it boil. Check the taste and adjust now.
  9. Add Paneer pieces and grated paneer to gravy. Let it simmer on low flame for further 5 mins till the gravy thickens.
  10. Garnish with 1 tsp butter and a pinch of kasuri methi. Serve hot with phulkas, roti, naan or rice.

paneer lababdaar4


  • I always prefer my tomatoes to be sauteed and then pureed, as it enhances the colour of your gravy. Also adding dry chilli adds to the colour.
  • If you are using paneer straight from the fridge then, I would suggest you to soak them in hot (not boiling) water for atleast 15 to 20 minutes before use. It makes your panner soft.

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