How long does Paneer Lababdar take?

45 minutes from start to finish. That is 20 minutes of preparation and 25 minutes of cooking.

How many people does Paneer Lababdar serve?

3. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Paneer Lababdar vegetarian?

Yes. No meat, no fish and no egg.

Is Paneer Lababdar spicy?

It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Paneer Lababdar?

400 grams Paneer, 30 grams Cashew (half), 200 grams Tomato, 300 grams Onion, 10 grams Coriander Roots, 3 grams Coriander Leaves, and a few more listed on this page.

Do I need a pressure cooker for Paneer Lababdar?

No, it is cooked in an open pot.

How many calories are in Paneer Lababdar?

About 941 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Paneer LababdarCook

Paneer Lababdar

Name: Paneer Lababdar
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian, Punjabi
Ingredients: 2 tsp Coriander Powder; ½ tsp Turmeric Powder; 100 ml Water; 1 tsp Red Chilli Powder; 200 grams Tomato, Chopped; 100 ml Water; ½ tsp Black Pepper Powder; 1 tsp Garam Masala Powder; 1 tsp Salt; 400 grams Paneer; 3 tbsp Sunflower Oil; 3 tsp Ginger Garlic Paste; 300 grams Onion, Slices; 350 grams Tomato, Slices; 4 Green Chilli; 1 Bay Leaves; 10 grams Coriander Roots; 10 Black Peppercorns; 4 Green Cardamom; 30 grams Cashew (half); 1 tsp Kashmiri Red Chilli Powder; 200 ml Water; 5 tbsp Sunflower Oil; ½ tsp Cumin; 200 grams Onion, Chopped; 1 tsp Kasuri Methi; 3 grams Coriander Leaves

Also known as Paneer Labadar · Veg · Curries & Gravies, Kuzhambu, Sambar & Rasam

Curries & Gravies Kuzhambu, Sambar & Rasam Gluten-free

Total45 min

Prep20 min

Cook25 min

Serves3

Per serving941 cal

Spicemild

Good for: Party

Cook along

3 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Paneer lababdar, a Punjabi curry of paneer in smooth onion, tomato and cashew gravy with kasuri methi. Mild, vegetarian, serves 3, 45 minutes, with video.

Ingredients

24 items

Cooking for3 servings

Coriander Powder2 tsp
Turmeric Powder½ tsp
Water400 ml
Red Chilli Powder1 tsp
Tomato, Chopped200 grams
Black Pepper Powder½ tsp
Garam Masala Powder1 tsp
Salt1 tsp
Paneer400 grams
Sunflower Oil8 tbsp
Ginger Garlic Paste3 tsp
Onion, Slices300 grams
Tomato, Slices350 grams
Green Chilli4
Bay Leaves1
Coriander Roots10 grams
Black Peppercorns10
Green Cardamom4
Cashew (half)30 grams
Kashmiri Red Chilli Powder1 tsp
Cumin½ tsp
Onion, Chopped200 grams
Kasuri Methi1 tsp
Coriander Leaves3 grams

Contains: milk, cashew or other tree nuts.

Nutrition

One serving, and the whole batch of 3. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 3
Energy	941kcal	2823kcal
Protein	31g	93g
Carbohydrate	38g	113g
Fat	76g	227g
Fibre	8.3g	25g
Sugar	15g	44g

Cookd masalas for paneer

Method

1
Add oil to a pan, and add the ginger and garlic paste. Add the onion and tomatoes to the pan and saute for 3-4 minutes. Add bayleaf, black pepper, cashew, green chili and cardamom to the pan. At the end add the kashmiri red chili powder and give it a good mix. Add water and let it cook for 2-3 minutes or until everything is soft. Let it cool, and blend it into a fine paste and keep it aside.
Sunflower OilGinger Garlic PasteOnionTomatoGreen ChilliBay LeavesCoriander RootsBlack PeppercornsGreen CardamomCashew (half)Kashmiri Red Chilli PowderWater
2
For the base masala, add oil, cumin seeds, onion and saute it for 2 minutes. Let the onion cook well and then add all the dry masalas to it and add a little amount of water so that it doesn't get burnt. After the masalas are cooked, add the tomatoes and cook for 2 minutes.
Coriander PowderTurmeric PowderWaterRed Chilli PowderTomatoWaterSunflower OilCuminOnion
3
Add the base gravy to the pan and mix well. Add pepper powder, garam masala and salt. Let it cook for 3-4 minutes and garnish with coriander.
Black Pepper PowderGaram Masala PowderSaltPaneerKasuri MethiCoriander Leaves

Before you start

How long does Paneer Lababdar take?: 45 minutes from start to finish. That is 20 minutes of preparation and 25 minutes of cooking.
How many people does Paneer Lababdar serve?: 3. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Paneer Lababdar vegetarian?: Yes. No meat, no fish and no egg.
Is Paneer Lababdar spicy?: It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Paneer Lababdar?: 400 grams Paneer, 30 grams Cashew (half), 200 grams Tomato, 300 grams Onion, 10 grams Coriander Roots, 3 grams Coriander Leaves, and a few more listed on this page.
Do I need a pressure cooker for Paneer Lababdar?: No, it is cooked in an open pot.
How many calories are in Paneer Lababdar?: About 941 a serving. The full nutrition table is on this page, per serving and for the whole batch.