Lababdar meaning “truly desire”. paneer lababdar justify the word labadar.Its one bite indulge you to expose  new texture and flavours of paneer..Paneer cubes are dunked in rich and creamy tomatoes along with homely spices makes the food more delectable.

Well i was quite impressed the word and in the time of cooking i realised that the food really has its uniqueness. The spices are very common but the process is little different to other paneer recipes.


Preparing lababdar we need grated paneer and paneer cubes both.The main taste of the dish is grated paneer which enhance the taste and make the food more delicious.


Heat a heavy bottomed pan along with both oil and butter.Add all the spices one by one.Cook them on medium flame

When tomatoes are getting soft ,add 1/2 cup or 1 cup of water into the pan and boil the spices.


Once the tomatoes are get mushy, off the flame and allow it to cool


Take them out in a bowl to cool.In the same pan heat oil and butter.Add red chili,turmeric,coriander powder and saute it over medium flame


Add garam masala and salt into the masala.


Now add prepared paste into the pan.Fry the paste over medium flame for 1 minute.

Add grated paneer and stir it.

Add 2 cups of water and allow it to boil for some more seconds.Add grated paneer cubes and cook for another few minutes until gravy get a thick consistency.


Drizzle malai paste over the gravy and stir it.I have used malai paste.

Malai- thick surface of the boiled milk.I took 2 tbsp of cream and milk  blend to form a paste.Cook few seconds and off the flame.Sprinkle dried kasoori methi over the gravy.

Paneer Lababdar

yield : servings 4

prep time : 10 mins

cook time :15 mins

Things we need to prepare

  • 200 g paneer cubes
  • 80 g grated paneer 
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric 
  • 1/4 th tsp red chili powder
  • 1 tsp chili powder
  • 1 tbsp ginger garlic paste(8 to 9 garlic,small ginger)
  • garam masala
  • kasoori methi
  • 2 tbsp Malai paste ( can be used cream or 1/2 cup milk)
  • 1 tsp honey
  • salt
  • butter / ghee
  • oil
  • for malai paste-Use 2 tbsp thick surface(malai ) of thick boiled milk .Blend malai with slight milk to form a fine paste.

preparing tomato paste

  • 3 medium tomatoes -chopped
  • 2 large onions
  • 3 cloves
  • 7 to 8 almonds or cashews 
  • 1 tbsp melon seeds
  • 1/2 tsp cumin seeds
  • 2 to 3 green cardamoms


Heat 3 tsp oil in a pan and add cloves, chopped onions,tomatoes,melon seeds,almonds,cumin seeds,illachi saute it.On medium flame keep frying for  2 to 3 minutes,add half cup of water.

Cook it over medium flame until tomatoes are mushy.Off the flame and allow it to cool .Blend the boiled spices to form smooth and fine paste.

In the same pan add oil and butter(1 tsp small cubes).Add chili powder,turmeric ,coriander powder and garam masala fry on medium flame until brown.

Add prepared paste and stir it.Cook the masala on medium flame for 3 to 4 minutes.Add water of 2 cups.Cook over medium flame until a desirable consistency will be come out.The gravy should taste delicious when its slightly thick.

Add grated paneer and 1 tbsp malai paste.Stir it and cook for few seconds

Add paneer cubes and add 1 tbsp malai paste.Cook for few seconds and off the gas.

Serve hot ,drizzling over rest of the malai paste and mash fenugreek leaves over the paneer lababdar.It goes well with steamed rice or roti.

Recent Posts


Leave A Comment