Royal Paneer Lababdar: A Rich & Creamy Delight

Indulge in the opulent flavors of Paneer Lababdar, a classic Indian curry known for its rich, creamy, and mildly spicy tomato-onion gravy. This vegetarian masterpiece features succulent cubes of paneer simmered in a luscious sauce, making it a perfect dish for special occasions or a comforting family meal. The blend of aromatic spices and a hint of sweetness creates an unforgettable culinary experience.

Ingredients

• 250 g paneer, cut into 1-inch cubes
• 2 tbsp ghee or oil, plus more for frying paneer (optional)
• 1 large onion, roughly chopped
• 2 large tomatoes, roughly chopped
• 1/4 cup cashews (kaju), soaked in warm water for 15 minutes
• 1 tbsp melon seeds (magaz), soaked in warm water for 15 minutes
• 1-inch ginger, roughly chopped
• 4-5 cloves garlic
• 2-3 green chilies, slit (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1.5 tsp coriander powder
• 1/2 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• 1/4 cup fresh cream
• 1 tbsp unsalted butter
• 1/2 cup water, or as needed
• Salt to taste
• Fresh coriander leaves, chopped, for garnish
• Ginger juliennes, for garnish

Instructions

1. Optional: Lightly pan-fry the paneer cubes in a little ghee or oil until golden brown on all sides. Immediately transfer them to a bowl of warm water to keep them soft. Set aside.
2. In a pan, heat 1 tbsp ghee/oil. Add the roughly chopped onion, tomatoes, soaked cashews, soaked melon seeds, ginger, garlic, and green chilies. Sauté for 5-7 minutes until the onions are translucent and tomatoes soften.
3. Add about 1/4 cup water, cover, and cook for another 5 minutes until everything is very soft. Let it cool down completely.
4. Transfer the cooled mixture to a blender and blend into a very smooth paste. Add a little water if needed to achieve a fine consistency. Strain the paste through a fine-mesh sieve to ensure a silky smooth gravy, discarding any solids.
5. In the same pan or a kadai, heat the remaining 1 tbsp ghee/oil and butter. Add turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds on low heat until fragrant, being careful not to burn the spices.
6. Pour in the strained smooth gravy paste. Cook on medium heat, stirring continuously, for 10-15 minutes until the gravy thickens and oil starts to separate from the sides.
7. Add garam masala, crushed kasuri methi, and salt to taste. Mix well and cook for another 2 minutes.
8. Add the paneer cubes (drained from warm water if fried) and 1/2 cup water (or more if you prefer a thinner consistency). Bring to a gentle simmer, cover, and cook for 5 minutes, allowing the paneer to absorb the flavors.
9. Stir in the fresh cream. Cook for just 1-2 minutes more, ensuring the gravy doesn't boil vigorously after adding cream. Taste and adjust seasoning if necessary.
10. Garnish generously with fresh coriander leaves and ginger juliennes. Serve hot with naan, roti, paratha, or jeera rice.

Nutrition

Approximate per serving: 450-550 calories, 18-22g protein, 30-35g fat, 25-30g carbohydrates.

Expert Tips

For an extra rich flavor, you can add a pinch of saffron soaked in warm milk. If you don't have melon seeds, you can use a bit more cashews. To make it vegan, substitute paneer with firm tofu, ghee with oil, and cream with cashew cream or coconut cream. Adjust the spice level by varying the amount of green chilies and red chili powder. This curry tastes even better the next day as the flavors meld together.