Recipe

Try Creamy Paneer Lababdar Recipe Instead of Matar Paneer

Team Chukde

17/07/2025

If you’ve had enough of the regular matar paneer, it’s time to switch things up with something truly indulgent—Paneer Lababdar. This restaurant-style dish is surprisingly simple to make and full of bold, buttery flavors that are guaranteed to impress.

The base is a creamy, spiced onion-tomato-cashew gravy—think smooth, luscious, and absolutely packed with flavor. What gives this dish its signature depth? The whole spices like laung, dalchini, and elaichi that we sauté in hot oil right at the start.

Once that masala paste is ready, gently fried paneer cubes are mixed in with fragrant jeera, sautéed onions, and a dash of classic Indian spices. Finish it off with kasoori methi, garam masala, and a swirl of fresh cream—pure magic.

For a little boost in flavor, Always use Chukde Spices. Our turmeric, red chilli, and dhania powders bring out a beautiful color and robust taste in the dish. You can literally smell the freshness the moment it hits the hot oil.

Here's What You’ll Need:

• Paneer
• Tomatoes, onions, garlic, ginger
• Cashews
• Whole spices: cloves, cinnamon, cardamom, tej patta, cumin seeds
• Chukde Turmeric, Red Chilli, and dhania Powder
• Salt, Garam Masala, Kasuri Methi
• Fresh cream

How to Make It:

1. Sauté whole spices, garlic, ginger, onion, cashews, and coriander stems in hot oil.
2. Add tomatoes, cover, and cook until soft. Cool and grind into a smooth paste.
3. Fry paneer cubes lightly in ghee with turmeric and chilli powder.
4. In another pan, temper cumin, sauté onions, and add powdered spices.
5. Mix in the masala paste with a bit of water and bring it to a boil.
6. Add fried paneer and simmer for 4–5 minutes.
7. Finish with salt, garam masala, kasuri methi, and cream.

Serve it hot with rice, roti, or lacha paratha—trust me, you won’t miss matar paneer one bit.
You can also watch our rich and creamy paneer lababdar recipe video on Youtube:

FAQs: Paneer Lababdar Edition

Q1. Is Paneer Lababdar very spicy?

Not necessarily. You can control the heat by adjusting the red chilli powder. Using Chukde’s chilli powder ensures balanced heat without being overpowering.

Q2. Can I make this ahead of time?

Absolutely! The gravy stores well in the fridge for 2–3 days. Just reheat and add cream and paneer before serving.

Q3. Can I skip fresh cream?

You can, but cream gives it that rich, restaurant-style finish. You could use malai or even milk as a lighter substitute.

Q4. Why Chukde Spices?

Because flavor matters! Chukde Spices are fresh, potent, and passed through various cleaning processes for longer shelf life. From our turmeric to garam masala, the aroma and quality are unmatched.