How much cooking time?

40 min — 15 min prep, 25 min cooking.

Paneer Lababdar (Restaurant-Style Punjabi Creamy Tomato Paneer)

Name: Paneer Lababdar (Restaurant-Style Punjabi Creamy Tomato Paneer)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: Punjab Indian
Ingredients: 1piece Ginger; 3piece Tomato; 2tsp Butter; 2tsp Kasuri Methi; 1tsp garam masala powder; 0.5tsp cumin powder; 1piece onion; 2tsp Sunflower Oil; salt; 1tsp Kashmiri Mirch (Premium Silk Grade Powder); 200g Paneer (Smoked - North Specialty); 2tbsp Fresh Cream; 1tsp Cumin Seeds

Paneer Lababdar is a classic restaurant-style North Indian/Punjabi creamy curry where smoked paneer cubes are simmered in a rich tomato-onion-ginger gravy enriched with fresh cream, butter, kashmiri mirch, cumin, garam masala, and kasuri methi. The gravy is silky, lightly sweet, mildly spicy — true "lababdar" (full-bodied/sumptuous). Served with butter naan, garlic naan, tandoori roti, or jeera rice in restaurants and special-occasion home meals.

Time 40 min · Serves 5 · 213 kcal · North India / Punjab, Punjab

Ingredients

Garnish

Ginger (optional) (garnish) — 1 piece (chopped)

Main

Tomato — 3 piece (ground)
Butter — 2 tsp (whole)
Kasuri Methi — 2 tsp (ground)
garam masala powder — 1 tsp (ground)
cumin powder — 0.5 tsp (ground)
onion — 1 piece (chopped)
Sunflower Oil — 2 tsp (whole)
salt (optional) (whole)
Kashmiri Mirch (Premium Silk Grade Powder) — 1 tsp (ground)
Paneer (Smoked - North Specialty) — 200 g (chopped)
Fresh Cream — 2 tbsp (whole)

Tempering

Cumin Seeds — 1 tsp (whole)

Method

To begin making the Restaurant Style Paneer Lababdar Recipe, make a puree of the tomatoes using mixer grinder and keep aside.Heat oil and butter in a pan, add the cumin seeds and let it crackle.
Add the onion and saute until it turns translucent.Add the grated ginger, tomato puree and cook until the raw smell goes away.
Add the kashmiri red chilli powder, cumin powder, garam masala and mix well.Add half a cup of water and let the gravy simmer for 5 minutes.
Now, add the paneer triangles, crushed kasuri methi, mix well and let it simmer for another 5 minutes.Switch off the heat, add in the fresh cream and mix well.
Garnish with ginger juliennes and serve hot.Serve the Restaurant Style Paneer Lababdar Recipe along with Paratha, Aloo Gobhi Ki Sabzi and Methi Matar Pulao for the weekend brunch.

Common questions

How many calories in one plate of Paneer Lababdar (Restaurant-Style Punjabi Creamy Tomato Paneer)?: 213 kcal per plate.
How much cooking time?: 40 min — 15 min prep, 25 min cooking.

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