How to make Paneer Lababdar Dhaba Style – Paneer Lababdar is paneer cooked in an aromatic spicy gravy.  Easy to make at home restaurant style Paneer Lababdar recipe.

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Paneer Lababdar Recipe – Dhaba Style!

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Ingredients

For Paste

• Water - 3/4 Cups
• Whole Cashews / Kaju - 1/4 Cup
• Green Cardamon / Elaichi - 3
• Cloves / Laung - 6
• Garlic / Lasun - 8 to 10 Big Cloves Chopped
• Ginger / Adarak - 3/4th Inch Chopped
• Tomatoes / Tamatar - 3 Cups Chopped

For Gravy

• Butter / Salted Yellow Makhan- 2 Tbsp
• Bay Leaves / Tej Pata - 2
• Onions / Pyaz- 1.5 Cups Finely Chopped
• Kasmiri Red Chilli Powder / Lal Mirch - 2 Tsp
• Coriander / Dhaniya Powder - 2 Tsp
• Cumin / Jeera Powder - 1 Tsp
• Water - 1.5 Cups
• Green Chillies - 5 Slit
• Salt - 2 Tsp
• Honey / Sheed - 1 Tsp
• Paneer - 360 GMS
• Shredded Paneer - 4 Tbsp
• Dry Fenugreek Leaves / Kasori Methi - 1 Tbsp
• Cream -2 Tbsp
• Butter to Garnish - 1 Tbsp

Instructions

For Paste

1. Take some water on medium flame.
2. Add Cashews, Green Cardamon, Coves, Ginger, Garlic and Tomatoes.
3. Bring it to a boil on medium flame.
4. Once boiled, grind this mixture to fine paste.
5. Keep it aside.

For Gravy

1. Heat some butter on medium flame.
2. Add Bay leaves and mix.
3. Add Onions and cook until golden brown.
4. Add Paste, Kahmiri Red Powder, Coriander Powder and Cumin Powder. Mix well.
5. Cover the pan with a lid. Cook on low for 6 minutes. Stir in between.
6. Remove the lid, turn the heat to medium.
7. Cook for 6 to 7 minutes more or until you see the oil separating from the gravy. Keep stirring continuously.
8. Add Water and mix.
9. Add Green Chillies, Salt and Honey. Mix well.
10. Cook for 2 to 3 minutes til the gravy thickens.
11. Add Paneer Cubes and Shredded Paneer. Mix well.
12. Cover with Lid and cook for 5 minutes. Stir in between.
13. Remove the lid, add Kasori Methi, Cream and Butter.
14. Garnish with Kasori Methi, Cream and melted Butter and Serve!!