Paneer Lababdar (No Onion No Garlic) / Jain Paneer Lababdar

This Paneer Lababdar is creamy, rich, flavorful, and incredibly comforting without using onion or garlic! Made with tomatoes, cashews, melon seeds, paneer, and aromatic spices, this Jain paneer curry tastes restaurant-style while still being easy enough for busy weeknights.

If you are looking for a quick paneer curry recipe that feels indulgent yet requires only a few pantry staples, this Paneer Lababdar is perfect. The gravy is smooth, velvety, and beautifully balanced with a hint of sweetness and creaminess. Serve it with naan, roti, paratha, or rice for a satisfying vegetarian meal.

Jump to:

• About Paneer Lababdar without Onion and Garlic
• Why You Will Love This Jain Curry
• Ingredients and Notes
• How To Make Paneer Lababdar
• Serving Suggestions
• Helpful Tips
• More Paneer Curry Recipes
• Paneer Lababdar No Onion No Garlic / Jain Paneer Lababdar

About Paneer Lababdar without Onion and Garlic

Paneer Lababdar is one of those comforting North Indian paneer curries that instantly make any meal feel special. Traditionally, the recipe often contains onion and garlic, but this No Onion No Garlic Paneer Lababdar has all the richness and flavors without them.

It is ideal for Jain meals, festive cooking, vrat-friendly menus, Ekadashi fast, or whenever you prefer satvik-style cooking.

The gravy gets its luxurious texture from cashews and melon seeds, while tomatoes provide freshness and slight tanginess. Kitchen King masala or garam masala adds warm, restaurant-style flavors, and kasoori methi gives the curry its signature aroma.

One of the best things about this recipe is how quickly it comes together. The gravy requires very little prep work, and once blended, the curry is ready in minutes. This makes it perfect for weeknight dinners, guests, festive lunches, or comforting family meals.

Unlike many heavy restaurant gravies, this Jain Paneer Lababdar feels rich without being overly creamy. The balance of tomatoes, nuts, spices, milk, and paneer creates a smooth and creamy curry that pairs beautifully with Indian breads and rice dishes.

Ingredients and Notes

• Paneer: A fresh and soft Paneer is essential for any Paneer recipe. I usually make Paneer at home, which guarantees a soft, fresh, and creamy Paneer block. Making Paneer at home is not difficult at all; you can check out this Homemade Paneer recipe. If you are buying a store-bought Paneer, make sure to bring it to room temperature before adding it to the gravy. If Paneer is hard, place it in a Ziploc bag or container and keep it in hot water for 20 minutes. Keeping it in hot water will make the Paneer soft.
• Tomatoes: The gravy for Paneer Lababdar, No Onion, No Garlic, is tomato-based only. So we need to choose fresh and ripe tomatoes. I have added cashews and melon seeds to balance the sourness of the tomatoes. But still, if we use unripe tomatoes, the curry will be unpleasant and sour.
• Cashews and Melon Seeds: Since this is no onion, garlic, or Jain recipe, we need to add other ingredients besides tomatoes. Cashews and melon seeds make the sauce thick and creamy and balance the tanginess of tomatoes. Also, I have not added cream to the recipe, but cashews make the dish creamy and smooth. However, you can skip the melon seeds if you don't have access to them.
• Spices and Sugar: To make Jain Paneer Lababdar, we need regular basic spices. For this recipe, you can use either Garam Masala powder or Kitchen King Masala powder. I recommend using Kitchen King Masala if you can find this masala without onion and garlic. You can also use regular Garam Masala powder or Punjabi Garam Masala. You can check out this homemade Punjabi Garam Masala recipe.
• Milk: I haven't used cream in this recipe; instead, I have added low-fat milk to adjust the consistency of this curry. You can also add water, but adding milk will enhance the flavors of the curry. Instead of milk, we can also use whisked yogurt. However, if you prefer, you can also add cream to the Paneer Lababdar, but the cream will make the dish heavier.

How To Make Paneer Lababdar

Making The Gravy

• Heat oil in a pan and add green cashews and melon seeds.
• Saute them for a couple of minutes or until lightly golden.

• Add chopped tomatoes and green chili and mix well.

• Then add turmeric powder, red chili powder, cumin powder, coriander powder, and Garam masala or Kitchen King masala powder, and mix well.
• I have used Kitchen King masala powder, which I made at home, without onion and garlic.
• You can use Garam Masala powder, but I will suggest using Kitchen King Masala if you can find it without onion and garlic.

• Add ½ cup of water, and continue cooking until tomatoes are soft and pulpy. 
• Turn off the heat and let the mixture cool down a bit.

• Take the tomato mixture into a blender jar and blend it into a fine and smooth puree.

Making The Paneer Lababdar

• Heat the gravy in the same pan and cook it until it starts boiling.

• Now add Paneer cubes and salt to taste, and mix well. Cook for a couple of minutes.

• Then add sugar, milk, and dried fenugreek leaves.
• Mix well and continue cooking for a minute.

• Turn off the heat, garnish with coriander leaves, and serve Paneer Lababdar hot with Naan, Roti, or Rice.

Serving Suggestions

• Before serving, along with coriander leaves, we can also garnish this curry with a tablespoon of cream or whisked yogurt.
• We love to have Paneer Lababdar with Naan.
• But it goes well with Roti or Paratha as well.
• For a lighter and comforting meal, serve Paneer Lababdar with steamed basmati rice or Jeera rice.

More Paneer Curry Recipes