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Unreel Recipes
cooking · Main Course

Paneer Lababdar

From a video by Kunal Kapur · 10 min watch

Dhaba-style paneer lababdar is a rich, buttery and creamy North Indian curry made with paneer in a thick tomato-onion gravy. It features a balanced blend of spices, cashews for creaminess and fresh cream added at the end.

Main CourseIndian
Paneer Lababdar
Source video — Kunal Kapur on YouTube
From the creator
Kunal Kapur
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~1 hourEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~25 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~2 servingsEstimated by Unreel from the complete recipe.
Difficulty
MediumEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 2 servings
  • 6 tomato, large
  • 1 green chilli
  • 10–12 cashew nut
  • 1 tbsp oil
  • 3 tbsp butter
  • 1 bay leaf
  • 1 cup onion, chopped
  • 2 green chilli
  • 1 tbsp ginger, chopped
  • 1 tbsp garlic, chopped
  • 1 tbsp Kashmiri chilli powder
  • salt, to taste
  • 1 cup tomato, chopped
  • 2 tbsp butter
  • 1 tsp ginger, chopped
  • 2 green chilli, slit
  • 1 tsp Kashmiri chilli powder
  • 400 g paneer, cubes
  • salt, to taste
  • kasoori methi, powder
  • garam masala
  • coriander, chopped
  • ⅓ cup cream

Preparation

  1. Step 1
    Combine large tomatoes, 1 green chilli, 10-12 cashew nuts and a dash of water. Blend into a smooth puree.
  2. Step 2
    Cook the tomato puree in a pan, stirring continuously. If it splashes, cover with a lid and cook on low flame until reduced and thickened.
  3. Step 3
    Heat another pan, add 1 tbsp oil followed by 3 tbsp butter. Add 1 bay leaf and 1 cup finely chopped onion. Also add 2 finely chopped green chillies, 1 tbsp finely chopped ginger and 1 tbsp finely chopped garlic. Sauté until onions turn evenly brown.
  4. Step 4
    Add 1 tbsp Kashmiri chilli powder and cook on low flame. Then add 1 cup chopped tomatoes and salt to taste. Cook on high heat for about 10 minutes until tomatoes are soft.
  5. Step 5
    Add a little water to the cooked tomato puree, mix and strain it directly into the masala pan. Mix well to form a gravy and cook on medium to high flame for 7-10 minutes until thickened. Set aside.
  6. Step 6
    In a fresh pan, heat 2 tbsp butter. Add 1 tsp chopped ginger, 2 slit green chillies and 1 tsp Kashmiri chilli powder. Add 400g paneer cubes and salt to taste. Gently stir without breaking the paneer.
  7. Step 7
    Add 2-3 cups water to heat the paneer through and soften it. Gently stir, then add the prepared thickened masala gravy. Cook on low flame for 3-4 minutes.
  8. Step 8
    Add a large pinch of kasoori methi powder, a pinch of garam masala, salt to taste and a handful of chopped coriander. Turn off the heat.
  9. Step 9
    Stir in ⅓ cup cream off the heat to preserve its creamy texture. Serve hot with tandoori roti or bread of choice.

Notes