Paneer Lababdar Recipe

Prepare paneer

Cut 400 g paneer into 2 cm cubes. If using store-bought paneer that is very firm, soak cubes in warm salted water for 10 minutes then drain to soften. Keep aside.

If using the optional extra 50 g grated paneer or cream cheese, keep ready to fold into sauce at the end for extra creaminess.

Roughly chop 1 large onion, 3 medium tomatoes, 1 inch ginger and 3 garlic cloves. In a small sauté pan dry-roast 8 cashews over low heat for 1–2 minutes until fragrant and slightly golden; cool.

Blend the chopped onion, tomatoes, ginger, garlic and roasted cashews with 60 ml milk (or a splash of water) to a smooth puree. If mixture is thick, add 1–2 tbs water to achieve a silky consistency.

Heat 2 tbs oil and 1 tbs butter in a wide skillet or saucepan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds, then add 1 bay leaf, 2 green cardamoms and 2 cloves. Sauté for 20–30 seconds to bloom the whole spices.

Add the blended onion-tomato-cashew paste to the pan. Cook on medium-low heat, stirring frequently so it doesn't stick, for 8–10 minutes until the raw smell disappears and the mixture darkens slightly.

Add 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder and (optional) 1 tsp Kashmiri red chili powder. Cook for 1–2 minutes to toast the spices, stirring continuously.

Pour in 120 ml water or vegetable stock, stir to combine, and simmer for 4–5 minutes until the gravy slightly thickens. Taste and add 1.5 tsp salt or adjust as needed.

Reduce heat to low. Add the paneer cubes into the simmering gravy, gently stirring to coat. Simmer for 4–5 minutes so the paneer absorbs some flavor. If you prefer paneer with a lightly fried texture, shallow-fry the cubes in 1 tbs oil for 2–3 minutes per side before adding to gravy.

Crumble or lightly mash 1 tbs kasuri methi between your palms and add to the gravy. Stir in 120 ml fresh cream and the optional 50 g grated paneer/cream cheese if using. Simmer on the lowest heat for 2–3 minutes, stirring so cream integrates and sauce becomes glossy.

Sprinkle 1 tsp garam masala, squeeze 1 tsp lemon juice, and fold in 2 tbs chopped fresh cilantro. Turn off heat. Taste and adjust salt or chili.

Grate or scatter 30 g processed cheese on top while hot for an extra creamy finish, or stir it in for immediate melt. Garnish with a small pat of butter if desired.