Paneer Lababdar
Paneer cubes in a luxurious tomato-cashew gravy enriched with cream and crushed kasuri methi, with grated paneer melting into the sauce.
40 min 2 servingsMedium
Ingredients
2 servingsContains: dairy·tree nut
Flavor profile
Spice
Sweetness
Richness
Method
- 1Simmer chopped tomato with cashews and a little water until soft, then blend to a smooth puree.
- 2Heat butter and add cumin seeds until they crackle.
- 3Pour in the tomato-cashew puree and cook until it thickens and darkens.
- 4Add turmeric, red chilli powder and coriander powder; fry off the rawness.
- 5Season with salt and a pinch of sugar to balance the tomato.
- 6Stir in cream and 100 ml water to loosen the gravy.
- 7Add paneer cubes and grated paneer, simmering gently for 5 minutes.
- 8Crush kasuri methi over the top and add garam masala.
- 9Swirl in a little extra cream and serve hot.
Frequently asked
About 40 minutes total — 15 min prep and 25 min cooking.
Yes — Paneer Lababdar is gluten free.
Paneer Lababdar contains dairy, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
