Paneer Lababdar No Onion No Garlic / Jain Paneer Lababdar
This Paneer Lababdar, made without onion and garlic, is creamy, rich, comforting, and full of restaurant-style flavors. It consists of soft paneer cubes in a smooth velvety gravy, made with tomatoes, nuts, spices, and herbs. This Jain curry is easy, satisfying, perfect for weeknight dinners, festive meals, or special occasions.
Servings: 4 People
Ingredients
For the Gravy
- 1 tablespoon oil or butter
- 1 tablespoon melon seeds (Magajtari / Char Magaz)
- 10-12 cashews
- 3 tomatoes (roughly chopped)
- 1 green chili (chopped (or add to taste))
- Salt to taste
- ¼ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1½ teaspoon garam masala or kitchen king masala (or add to taste)
- ½ cup water
For the Paneer Lababdar
- Prepared gravy
- 300 g paneer cubes
- Salt to taste
- 1 teaspoon sugar
- 1 teaspoon Kasuri methi
- 2-3 tablespoon milk or cream (or add as needed)
- Finely chopped cilantro for garnish
Instructions
Making the Gravy
- Heat oil or butter in a pan or kadai over medium heat. Add melon seeds and cashews. Sauté for 2-3 minutes until aromatic and slightly golden.
- Add chopped tomatoes and green chili. Mix well and cook for 2 minutes.
- Add salt, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and garam masala or kitchen king masala.
- Add ½ cup of water and mix well. Continue cooking until the tomatoes become soft, pulpy, and completely cooked, stirring occasionally. It will take about 8-10 minutes. Turn off the heat and allow the mixture to cool slightly.
- Transfer the mixture to a blender jar and blend into a fine and smooth puree. If your blender is not high-powered, I recommend straining the gravy through a fine sieve.
Making the Paneer Lababdar
- Transfer the prepared gravy back into the same pan and bring it to a gentle boil. Let the gravy simmer for 8-10 minutes, until it thickens slightly and darkens in color. Stir the gravy frequently.
- Add the paneer cubes and salt to taste. Mix gently and cook for 3-4 minutes.
- Add sugar, kasuri methi, and milk or cream. Mix gently. You can adjust the consistency to your preference by adding milk or water.
- Continue cooking for another minute until the curry becomes creamy and well combined. Turn off the heat, garnish with chopped cilantro, and transfer to a serving bowl.
- Serve the Paneer Lababdar with naan, roti, paratha, or rice.
Storing Suggestions
- Refrigerating: Store leftover Paneer Lababdar in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently over low heat on the stovetop. Add a splash of milk or warm water if the gravy has thickened too much.
- Freezing: The curry can be frozen for up to 1 month. For the best texture, freeze only the gravy and add fresh paneer while reheating.
Notes
- Use Ripe Tomatoes: Since tomatoes are the base of this Paneer Lababdar gravy, ripe, less-sour tomatoes work best. Very sour tomatoes can overpower the flavors and may require additional sugar to balance the curry.
- Blend the Gravy Very Smooth: A smooth gravy gives the curry its restaurant-style texture. Blend the cooked tomato mixture thoroughly until silky smooth. If needed, strain the gravy for an extra smooth finish.
- Do Not Overcook Paneer: Paneer becomes chewy and rubbery if overcooked. Once you add the paneer cubes to the gravy, simmer gently for only 3-4 minutes.
- Adjust the Consistency: This curry thickens slightly as it cools because of the cashews and melon seeds. Add a splash of milk or warm water while reheating if needed.
- Kasuri Methi Makes a Big Difference: Crush the Kasuri methi between your palms before adding it to the curry. It releases its aroma, giving the Paneer Lababdar its signature restaurant-style flavor.
- Make Ahead Friendly: You can prepare the gravy up to 2 days in advance and refrigerate it. When ready to serve, simply heat the gravy, add the paneer cubes and remaining ingredients, and finish the curry fresh.
Nutrition (Approximate Values)
Calories : 300kcalCarbohydrates : 9gProtein : 12gFat : 25gSaturated Fat : 12gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.01gCholesterol : 50mgSodium : 67mgPotassium : 273mgFiber : 2gSugar : 4gVitamin A : 787IUVitamin C : 14mgCalcium : 389mgIron : 1mg
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