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  • Preeti Shridhar

Paneer Lababdar

Paneer has become  such an integral part of Indian Cuisine. There are various gravies made with paneer, although  Paneer Butter Masala is the most famous .

Presenting today a lesser known cousin Paneer Lababdar.

I have used almond powder in the gravy. It has given a slight coarseness to the gravy which is the high point of this gravy.


Paneer   200 gms

Onions 2 medium chopped

Tomatoes 5 medium chopped

Oil /ghee  1+1 tbsp

Cumin seeds 1/2 tsp

Shah jeera 1/4 tsp

Ajwain 1/4 tsp

Cloves 4

Green cardamom 4

Cinnamon 1 " broken into pieces

Garlic 3 fat cloves

Ginger 2 tsp grated

Green chili 1 chopped

Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Curry powder 1 tsp

Almond powder 2 tbsp

Malai or cream 2 tbsp

Salt to taste

Kasuri methi 2 tsp


  1. Heat 1 tbsp oil in a pan.

  2. Add jeera , shahjeera and ajwain.

  3. Now add in green cardamom, cloves and cinnamon.

  4. Tip in onion and garlic.

  5. Saute for a couple of minutes.

  6. Add ginger and green chili.

  7. Saute till onions turn brown.

  8. Add tomatoes  and cook till they turn soft.

  9. Switch off the gas.

  10. Let the mixture cool.

  11. Grind into a fine paste.

  12. Heat the remaining oil in the pan.

  13. Saute paneer lightly. Don't let it brown.

  14. Remove on a plate.

  15. Now add red chili powder, turmeric powder and curry powder.

  16. Stir.

  17. Tip in the puree.

  18. Mix well.

  19. Add almond powder, malai and salt.

  20. Add 1/4 cup of water

  21. Cook on low heat for 2-3 minutes.

  22. Add in paneer pieces.

  23. Cover and let it simmer till oil floats on top.

  24. Check in between and sprinkle some water if needed.

  25. We are looking for a thick gravy.

  26. Crush kasuri methi between your palms and sprinkle.

  27. Taste and adjust seasoning.

  28. If using cream then add now.

  29. Serve with Indian bread of your choice.


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