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Paneer Lababdar: Easy and Tasty Indian Side Dish Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.

Paneer lababdar

Paneer lababdar

Easy and Tasty Side Dish

Paneer is a type of Indian cottage cheese that is typically made with curdled milk. Beloved by kids and adults alike, paneer is rich in protein.

Paneer lababdar is a tasty side dish that can be made easily without complicated steps. Pair it with roti, paratha, chapati, naan, phulka or flavored rice.

Cook Time

Prep timeCook timeReady inYields

5 min

15 min

20 min

3 servings

Ingredients

  • 1 cup tomatoes, chopped
  • 2-3 red chilies, or as needed
  • 10 cashews
  • 2 inches long cinnamon
  • 2 cardamom pods
  • 2-3 cloves
  • 1 cup water, or as needed
  • 1 teaspoon ghee
  • 1 teaspoon oil
  • 1 bayleaf
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • salt, to taste
  • 250 grams paneer, cubed
  • 1 teaspoon kasuri methi (dry fenugreek leaves), crushed
  • 2 tablespoons fresh cream

Instructions

  1. In a vessel, combine chopped tomatoes, red chilies, cashews, cinnamon, cardamom and cloves. Add water, close the lid and cook for 5 minutes or till the tomatoes are well cooked. Switch off the flame and let it cool down to a warm temperature.
  2. After the tomato mixture becomes warm, transfer it to a mixer jar. Close the lid and grind to smooth paste without adding water. Set aside.
  3. In a pan, heat the ghee and oil. Add the bay leaf, splutter the cumin seeds and saute for a few seconds.
  4. Add the ground paste from step 2 and water. Mix well.
  5. Add turmeric powder, red chili powder, garam masala powder and salt to taste. Mix and combine well. Close the lid and cook for 3-4 minutes or till raw smell of tomatoes vanishes.
  6. Add cubed paneer and mix gently without breaking paneer cubes. Add water and mix. Close the lid and cook for 2 minutes.
  7. Add crushed the kasuri methi (dry fenugreek leaves) and add salt if required. Add fresh cream, mix and combine well. Switch off the flame.
  8. Garnish with grated paneer and cream. Serve hot with roti, paratha, naan, chapati, phulka or flavored rice. Enjoy.

Step-by-Step Photo Guide

In a vessel, add 1 cup chopped tomatoes and 2-3 red chilies.

In a vessel, add 1 cup chopped tomatoes and 2-3 red chilies.

Add 10 cashews.

Add 10 cashews.

Add a 2-inch-long cinnamon stick, 2 cardamom pods and 2-3 cloves. Add 1/2 cup water.

Add a 2-inch-long cinnamon stick, 2 cardamom pods and 2-3 cloves. Add 1/2 cup water.

Close the lid and cook for 5 minutes or till tomatoes are well cooked. Switch off the flame and let it cool down to warm.

Close the lid and cook for 5 minutes or till tomatoes are well cooked. Switch off the flame and let it cool down to warm.

After tomato mixture becomes warm, transfer it to a mixer jar.

After tomato mixture becomes warm, transfer it to a mixer jar.

Close the lid and grind to a smooth paste without adding water. Set aside.

Close the lid and grind to a smooth paste without adding water. Set aside.

In a pan, heat 1 teaspoon ghee and 1 teaspoon oil. Add bay leaf, splutter 1/2 teaspoon cumin seeds and saute for a few seconds.

In a pan, heat 1 teaspoon ghee and 1 teaspoon oil. Add bay leaf, splutter 1/2 teaspoon cumin seeds and saute for a few seconds.

Add ground paste and 1/4 cup of water. Mix well. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala powder and salt to taste.

Add ground paste and 1/4 cup of water. Mix well. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala powder and salt to taste.

Mix and combine well. Close the lid and cook for 3-4 minutes or till raw smell of tomatoes vanishes.

Mix and combine well. Close the lid and cook for 3-4 minutes or till raw smell of tomatoes vanishes.

Add cubed paneer.

Add cubed paneer.

Mix gently without breaking paneer cubes. Add 1/2 cup of water and mix. Close the lid and cook for 2 minutes.

Mix gently without breaking paneer cubes. Add 1/2 cup of water and mix. Close the lid and cook for 2 minutes.

Add 1 teaspoon crushed kasuri methi (dry fenugreek leaves). Add salt if required. Add 2 tablespoons fresh cream, mix and combine well. Switch off the flame.

Add 1 teaspoon crushed kasuri methi (dry fenugreek leaves). Add salt if required. Add 2 tablespoons fresh cream, mix and combine well. Switch off the flame.

Garnish with grated paneer and cream. Serve hot with roti, paratha, chapati, naan, phulka or flavored rice. Enjoy!

Garnish with grated paneer and cream. Serve hot with roti, paratha, chapati, naan, phulka or flavored rice. Enjoy!

Cooking Notes

  • Increase or decrease the quantity of red chilies and spice powders as per your preference.
  • Adding ghee is optional. Ghee gives a nice flavor to the gravy.
  • Homemade or store-brought paneer can be used.