Thursday, February 14, 2013

Paneer Lababdar

I am a Paneer freak. I love Paneer. I can gulp down  chunks and chunks of irresistible Paneer in one go. It is always a part of my menu whenever I visit any restaurant or eatery, something I make bi-weekly or very often. Sight of soft creamy chunks of Paneer dipped in butter masala gravy with naans or rotis or crispy Paneer Pakodas eaten with your favourite sauce to my hungry stomach is always heaven.

Like I said it’s always on my menu if somebody comes over for lunch or dinner. I love experimenting with Paneer gravies and this time when we had guests I decided to make something different. I made Paneer Lababdar.

The Paneer Lababdar is rich gravy flavoured with carom seeds and cumin seeds. It is a perfect combo with chapathis, rotis and naans. It is easy to make and gets ready in minutes…The aroma of carom and cumin makes the already alluring Paneer dish more tempting .I was very proud of this new preparation and decided to make it again.


   Paneer chunks – 250 grams

   Vegetable oil or Ghee -3 tbsp

Cumin seeds-1-1/2 tsp(I put ½ tsp)

Carom seeds-1-1/2 tsp(I put ½ tsp)

Cumin Powder- 1/2 -1/4 tsp (I put ¼ tsp)

Tomato puree – ½ cup

Chopped Tomato -1-2cup

Chopped Onion-1-2(I used 1onion)

Capsicum sliced -1/2 of 1 big Capsicum

Kashmiri Red Chilli powder-1/2 tsp

Garam masala powder – ½ tsp

Dry Fenugreek leaves – ½ tsp

Fresh Cream-4 tbsp

Butter-3-2 tbsp(  I used 2 tbsp)

Salt to taste

Turmeric powder -a pinch

Chopped Green chiili-2

Sesame seeds – ½ tsp (crushed)

Dhaniya powder(Coriander powder)-1/2-1/4 tsp(I used ¼ tsp)

Ginger garlic paste-1-1/2 tsp(I used 1/4th tsp)

For Garnishing

Fresh Coriander- 2 Tbsp

Ginger Shredded- 1- 1/2 Tsp

Sliced Tomato-1 For garnishing


Take a pan and heat oil.Add cumin seeds and carom seeds and saute for half a minute .Add

 ginger garlic paste& green chilli paste(or chopped) sauté for a minute. Add chopped onions 

& sauté till it turns golden brown.

Add the tomatoes and stir well for 2-3 minutes.

Add the tomato puree and cook over low flame for 2 minutes. 

Add sliced capsicum ans saute till cooked.

Now add cumin powder, Kashmiri red chilli powder, garam masala, dhaniya powder , 

kasuri methi , turmeric powder and crushed sesame. Cook for another 2-3 minutes. Cook

 for few minutes until oil starts separating from masala.

Add little water to gravy. Add salt

After this, add Paneer cubes & cook for about 8-10 minutes on low flame.

Add butter and cream.

Garnish with shredded ginger,chopped coriander and sliced tomato peel.


You can add kasuri methi  last and cook for 4-5 min with closed lid low flame then add

 butter  and fresh cream instead of adding kasuri methi in step no: 4.

You can add ground cashew paste.

You can omit turmeric powder, dhania powder , crushed sesame , ginger garlic and green 

chilli  as they are optional.

The other day we went to an eatery I requested for a paneer dish again, as usual. My friend who accompanied me remarked '' Paneer it had to be". I smiled back at her. Yes she is right. Paneer tops my favourite food list. This time. Every time.


  1. What's the major difference between Kadhai Paneer and Paneer Lababdar? Or even Paneer Butter Masala?

  2. this was a such a fabulous broccoli yoghurt and its recipe is really simple i have to save this page for making this recipe. thanks.chowringhee satya niketan menu