Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
Servings: 4
Ingredients
For the Gravy
- 250 g Paneer (cubed)
- 2 tbsp Grated Paneer (for richness)
- 3 tbsp Butter
- 1 tbsp Oil
- 3 Medium Tomatoes (roughly chopped)
- 1 Medium Onion (roughly chopped)
- 12 Cashew Nuts
- 5 Garlic Cloves
- 1-inch Ginger
- 2 Green Cardamoms
- 1 Bay Leaf
- 1-inch Cinnamon Stick
- 2 Cloves
- 1 cup Water
Spices
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- ½ tsp Red Chilli Powder (optional)
- 1 tsp Coriander Powder
- ½ tsp Roasted Cumin Powder
- 1 tsp Gudora Paneer Masala
- Salt to taste
For Finishing
- 3 tbsp Fresh Cream
- 1 tbsp Butter
- 1 tsp Gudora Garam Masala
- 1 tsp Kasuri Methi (crushed)
- 1 tsp Honey or Sugar (optional)
Garnish
- Fresh Cream
- Coriander Leaves
- Grated Paneer
- Ginger Juliennes
- Butter Cube
Instructions
Step 1 – Prepare the Gravy Base
Heat butter and oil in a pan.
Add bay leaf, cinnamon, cloves, and green cardamoms.
Sauté for 30 seconds.
Add onions, tomatoes, ginger, garlic, and cashew nuts.
Cook for 10–12 minutes until the tomatoes soften completely.
Add water and simmer for 5 minutes.
Cool slightly, blend into a smooth puree, and strain for a silky texture if desired.
Step 2 – Cook the Gravy
Heat 1 tablespoon butter in a pan.
Pour in the prepared puree and cook for 5–7 minutes until the butter begins to separate.
Step 3 – Add the Spices
Mix in:
- Turmeric Powder
- Kashmiri Red Chilli Powder
- Coriander Powder
- Roasted Cumin Powder
- Gudora Paneer Masala
- Salt
Cook for 2–3 minutes until aromatic.
Step 4 – Add the Paneer
Add the paneer cubes and grated paneer.
Simmer gently for 4–5 minutes, allowing the grated paneer to blend into the gravy and create its signature rich texture.
Step 5 – Finish
Add:
- Fresh Cream
- Butter
- Crushed Kasuri Methi
- Gudora Garam Masala
- Honey or sugar (optional)
Mix gently and cook for another 2 minutes.
Chef’s Tips
- Grated paneer is the secret ingredient that gives Paneer Lababdar its rich, slightly textured gravy.
- Soak paneer cubes in warm water for 10 minutes before cooking to keep them soft.
- Cashews provide a creamy body without overpowering the tomato flavor.
- Finish with Gudora Garam Masala just before serving for maximum aroma.
- For a smoky restaurant-style flavor, use the dhungar (charcoal smoke) method for 2–3 minutes before serving.
Serving Suggestions
Serve hot with:
- Butter Naan
- Garlic Naan
- Laccha Paratha
- Tandoori Roti
- Roomali Roti
- Jeera Rice
- Steamed Basmati Rice
Nutrition (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 445 kcal |
| Protein | 18 g |
| Carbohydrates | 15 g |
| Fat | 36 g |
| Fiber | 2 g |
Why Use Gudora Paneer Masala?
Paneer Lababdar is known for its rich, velvety tomato gravy and aromatic spice profile. Gudora Paneer Masala is expertly blended with premium Indian spices to create a perfectly balanced, mildly spiced gravy with authentic North Indian flavors. A finishing touch of Gudora Garam Masala enhances the aroma, giving your Paneer Lababdar the irresistible taste and fragrance of a premium restaurant dish.