Paneer Lababdaar Recipe

Prepare and lightly fry paneer

Cut the 400 g paneer into 1-inch cubes. In a bowl toss the cubes with 1 tsp salt and 1 tsp turmeric powder gently to coat. Heat 2 tbsp oil or ghee in a non-stick pan over medium heat. When hot, add paneer cubes in a single layer and shallow-fry for 2 minutes per side until edges are lightly golden. Transfer to paper towels to drain and set aside.

Toast whole spices

Heat 3 tbsp oil or ghee in a wide pan or kadhai over medium heat. When hot, add 1 tsp cumin seeds, 2 green cardamoms, 1-inch cinnamon stick and 1 bay leaf. Sizzle for 20–30 seconds until aromatic but not burnt.

Cook onions

Add 2 cups finely sliced onions. Sauté on medium-low heat, stirring frequently, until onions turn golden brown and caramelised, about 12–15 minutes. If they start to stick, reduce heat and deglaze with a splash of water.

Add aromatics

Stir in 6 minced garlic cloves and 1 tbsp minced ginger. Cook for 1–2 minutes until raw smell disappears.

Add tomato puree & spices

Add 2 cups tomato puree and 2 slit green chillies. Mix and simmer for 6–8 minutes until the puree darkens and oil begins to separate at the edges. Then add 2 tsp lightly crushed coriander seeds, 1 tsp Kashmiri red chilli powder, 1/2 tsp red chilli powder (adjust), 1 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp salt and 1/2 tsp sugar. Cook, stirring, for 4–5 minutes to cook the spice rawness out.

Build the sauce

Pour in 1 cup water or low-sodium vegetable stock to reach desired gravy consistency. Simmer on low for 5 minutes so the flavors marry and gravy slightly thickens.

Finish the gravy

Reduce heat to low. Stir in 1/4 cup fresh cream and 1 tsp kasuri methi (crushed) and 1/2 tsp garam masala. Simmer gently for 2 minutes. Taste and adjust salt, sugar or chilli.

Add paneer to gravy

Gently add the fried paneer cubes to the simmering gravy and fold them through so they are coated. Simmer on very low heat for 3–4 minutes so paneer absorbs flavors but does not become rubbery. If the paneer looks dry, add 1–2 tbsp warm water or cream.

Finish and garnish

Turn off the heat. Stir in 1 tsp lemon juice and garnish with 1/4 cup chopped fresh coriander leaves. Serve hot with naan, roti or steamed basmati rice.