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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Paneer Lababdar Recipe

Paneer Lababdar Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Paneer Lababdar Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g fresh paneer (Indian cottage cheese), cubed; 1 tsp salt; 0.25 tsp turmeric powder; 2 tbs oil or ghee (for shallow frying); 2 tbs oil; 1 tbs unsalted butter; 1 no bay leaf; 3 no green cardamom; 3 no cloves; 1 inch cinnamon stick; 0.5 tsp cumin seeds; 1 no large onion, finely chopped; 2 tsp ginger-garlic paste; 2 no green chilies, slit (adjust to taste); 500 g ripe tomatoes, roughly chopped (or canned tomatoes); 3 tbs coconut powder (fine desiccated coconut); 1 tsp red chili powder (adjust to heat preference); 2 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 1 tsp salt; 120 ml light cream (single cream) or half-and-half; 125 ml water (as needed to adjust consistency); 3 tbs fresh coriander (cilantro), chopped; 1 tsp lemon juice (optional)

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time45m

Serves4

A curry made with Indian cubed cottage cheese in a rich spiced tomato gravy and includes cinnamon, cardamoms, onions, coconut powder, ginger garlic paste, coriander powder, red chili powder, light cream, green chili, and fresh coriander leaves.

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Ingredients

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Paneer

14 1/8 oz (400 g) fresh paneer (Indian cottage cheese), cubed

1 tsp Celtic sea salt

1/4 tsp turmeric powder

2 tbs oil or ghee (for shallow frying)

Gravy base

2 tbs oil

1 tbs Unsalted butter

1 no bay leaf

3 no green cardamom

3 no cloves

1 inch cinnamon stick

1/2 tsp cumin seeds

Aromatics & onion-tomato masala

1 no large onion, finely chopped

2 tsp ginger-garlic paste

2 no green chilies, slit (adjust to taste)

1 1/8 lb (500 g) ripe tomatoes, roughly chopped (or canned tomatoes)

3 tbs coconut powder (fine desiccated coconut)

Spices

1 tsp red chili powder (adjust to heat preference)

2 tsp Coriander powder

1/2 tsp Cumin powder

1/2 tsp Garam masala

1 tsp kasuri methi (dried fenugreek leaves), crushed

1 tsp Celtic sea salt

Finishing & garnish

1/2 cup (120 ml) light cream (single cream) or half-and-half

0.53 cup (125 ml) water (as needed to adjust consistency)

3 tbs fresh coriander (cilantro), chopped

1 tsp lemon juice (optional)

Method

Paneer

Prepare and lightly fry paneer

Cut paneer into 1-1.5 cm cubes. Gently toss with 1 tsp salt and 1/4 tsp turmeric. Heat 2 tbs oil or ghee in a nonstick pan over medium heat. Shallow-fry paneer cubes in batches until edges are lightly golden (about 1-2 minutes per side). Remove and drain on paper towel. Set aside.

Gravy base

Heat 2 tbs oil and 1 tbs butter in a heavy-bottomed pan over medium heat. Add bay leaf, green cardamoms, cloves, cinnamon stick and cumin seeds. Sauté for 30-45 seconds until fragrant, taking care not to burn the spices.

Aromatics & onion-tomato masala

Add finely chopped onion to the pan. Cook on medium-low heat, stirring often, until the onion is soft and translucent and beginning to brown at edges (8-10 minutes).

Stir in ginger-garlic paste and slit green chilies. Cook 1-2 minutes until the raw aroma disappears.

Add the chopped tomatoes and coconut powder. Increase heat slightly and cook, stirring occasionally, until tomatoes break down and oil starts to separate from the masala (10-12 minutes). If using a blender, let the mixture cool slightly then blend to a smooth paste and return to the pan; otherwise continue cooking until soft.

Spices

Lower heat to medium-low. Add red chili powder, coriander powder, cumin powder, and 1 tsp salt. Cook the spice-masala 3-4 minutes, stirring so the powders roast gently and the mixture thickens. If the masala is sticking, add 1-2 tbs water to loosen.

Finish curry

Gradually stir in 125 ml water to achieve a medium-thick gravy. Simmer 3-4 minutes to combine flavors.

Add the shallow-fried paneer cubes into the gravy and gently stir to coat. Simmer on low heat for 4-5 minutes so paneer absorbs flavor. If you prefer softer paneer, simmer an extra 2-3 minutes but avoid prolonged boiling.

Pour in 120 ml light cream and gently fold through. Cook 1-2 minutes on low heat — do not boil vigorously after adding cream to prevent splitting.

Sprinkle garam masala and crushed kasuri methi, stir gently. Taste and adjust salt and chili if needed. Add 1 tsp lemon juice if you want a touch of brightness.

Garnish and serve

Turn off heat and garnish with chopped fresh coriander. Serve hot with naan, roti, or steamed basmati rice.