Dhaba Style Paneer Lababdar Curry | Paneer Butter Masala
A rich, creamy, and flavorful North Indian dish, Dhaba Style Paneer Lababdar is a popular Punjabi curry known for its bold spices and indulgent texture. Made with soft paneer cubes simmered in a luscious tomato-based gravy, it features a blend of butter, cream, onions, cashews, and aromatic Indian spices like garam masala, kasuri Methi, and red chili powder. This dish offers a perfect balance of mild sweetness and subtle heat, making it a favorite for pairing with naan, roti, or jeera rice.
Ingredients
For Tomato Puree
- Tomato, large (टमाटर) – 6 nos
- Green chilli (हरि मिर्च) – 1 no
- Cashew nuts (काजू) – 10-12 nos
- Water (पानी) – a dash
For Lababdar Masala
- Oil (तेल) – 1 tbsp
- Butter (मक्खन) – 3 tbsp
- Bay leaf (तेज पत्ता) – 1 no
- Onion, chopped (प्याज़) – 1 cup
- Green chilli (हरि मिर्च) – 2 no
- Ginger, chopped (अदरक) – 1 tbsp
- Garlic, chopped (लहसुन) – 1 tbsp
- Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1 tbsp
- Salt (नमक) – to taste
- Tomatoes, chopped (टमाटर) – 1 cup
For Paneer
- Butter (मक्खन) – 2 tbsp
- Ginger, chopped (अदरक) – 1 tsp
- Green chilli, slit (हरि मिर्च) – 2 nos
- Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1 tsp
- Paneer cubes (पनीर) – 400 gms
- Salt (नमक) – to taste
- Water (पानी) – 2-3 cups
- Kasoori Methi powder (कसूरी मेथी पाउडर) – a large pinch
- Salt (नमक) – to taste
- Garam masala (गरम मसाला) – a pinch
- Coriander, chopped (ताज़ा धनिया) – handful
- Cream (क्रीम) – ⅓ cup
Instructions
- To prepare Paneer Lababdar, start by making the tomato puree. Blend 6 large tomatoes, 1 green chili, and 10-12 cashew nuts with a dash of water until smooth. Set aside. Next, heat 1 tablespoon of oil and 3 tablespoons of butter in a pan. Add 1 bay leaf and sauté 1 cup of chopped onions until translucent. Then, add 2 chopped green chilies, 1 tablespoon each of chopped ginger and garlic, and sauté until fragrant. Stir in 1 tablespoon of Kashmiri chili powder, salt to taste, and 1 cup of chopped tomatoes.
- Cook until the tomatoes are soft, and the mixture thickens. Meanwhile, in another pan, heat 2 tablespoons of butter. Add 1 teaspoon of chopped ginger, 2 slit green chilies, and 1 teaspoon of Kashmiri chili powder. Sauté briefly before adding 400 grams of paneer cubes, salt to taste, and 2-3 cups of water. Cook until the paneer is soft and absorbs the flavors. Sprinkle in a large pinch of kasoori Methi powder, a pinch of garam masala, and a handful of chopped coriander. Now, add the prepared tomato puree to the onion-tomato mixture and cook until the oil separates.
- Pour in ⅓ cup of cream and mix well. Finally, add the cooked paneer along with its gravy to the tomato mixture. Allow it to simmer for a few minutes, adjusting the seasoning if needed. Serve hot garnished with fresh coriander leaves. Enjoy the creamy and flavorful Paneer Lababdar with roti or rice!
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