Paneer Lababdar

Protein-rich and soft paneer cubes cooked in a tomato and fresh cream gravy make a delicious Paneer Lababdar. The sautéed onion and various other spices cooked in tomato gravy compliments the taste of paneer and make it one of the best curry recipes ever. Serve it hot with roti/tandoori roti/naan.


  • Oil – 3 tbs
  • Jeera- 1 tsp
  • Garlic- 5 piece 
  • Onion- 2 big
  • Salt- as per taste
  • Turmeric- 1/2 tsp
  • Kashmiri Lal Mirchi- 1tsp
  • Tomato- 2 big
  • Green chilli- 3
  • Roasted besan- 2 tbs
  • Fresh cream/ malai- 2 tbs
  • Kasoori methi- 1tbs
  • Onion – 1 big ( cut into big dice)
  • Capsicum- 1 big ( cut into big dice)
  • Paneer- ( cut into big dice)


  • Cut the paneer in a big dice shape, now add oil, a pinch of salt, Kashmiri Lal Mirchi and a pinch of turmeric. Sprinkle all these things on paneer and. Make sure the paneer is covered with all the masala. Leave the paneer for 15 minutes. 
  • After 15 minutes of rest give the paneer a nice sauté.
  • Also, give a nice sauté to capsicum and onion.

food blogger delhiGravy Preparation:

  • Take a pan and add oil. Now add jeera, garlic and chopped onion.
  • Cook until onion turned transparent, then add salt, turmeric, and Kashmiri Lal Mirchi.
  • Now add lil water so that masala cooks well without getting burnt.
  • Add chopped tomatoes and cook until they get soft. Add one cup of water as well.
  • When masala is cooked then blend it into the blender or mixture. 

Final mixup:

  • Take a pan, add 1/2 tbsp oil and add prepared gravy. Now add roasted besan to it. Give and nice stare. You can add water if you want.
  • Add malai and mix well then add onion and capsicum.
  • Cover the lid for 2 minutes on low flame.
  • Now add paneer and kasoori methi. Mix well and cover the lid and off the flame.
  • Serve hot with roti/tandoori roti/naan.