Paneer Lababdar | Easy Recipe – Dhaba Style !!

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.

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

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

For Gravy

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