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Paneer Lababdar in a serving bowl

Paneer Lababdar No Onion No Garlic / Jain Paneer Lababdar

By Jigna
This Paneer dish is creamy, rich, and delicious. You will find it very easy and quick to prepare for your lunch or dinner.
5 from 10 votes
Print Pin
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine Indian, North Indian
Course Main Course, Side Dish
Diet Vegetarian, No Onion No Garlic, Jain
Servings 4 People

Video

Ingredients
  

For The Gravy:

  • 1 tablespoon oil
  • 2 tablespoon melon seeds (Magajtari seeds)
  • 12 whole cashews
  • 4 tomatoes
  • 1 green chili chopped (or to taste)
  • ¼ teaspoon turmeric Powder
  • 2 teaspoon red Kashmiri chili powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon cumin powder
  • 2 teaspoon kitchen king masala or garam masala
  • ½ Cup water

For The Paneer Lababdar:

  • Prepared gravy
  • 300 - 350 grams Paneer or Homemade Paneer cut into cubes
  • Salt to taste
  • 1 teaspoon sugar (See notes)
  • ⅓ cup milk (See notes)
  • 1 teaspoon Kasoori methi (dried fenugreek leaves)
  • Coriander leaves chopped for garnishing

Instructions
 

Making The Gravy

  • In a non-stick pan or Kadai, heat oil and add melon seeds and cashews. Saute them for a couple of minutes on a medium flame. Add chopped tomatoes and green chili, mix well.
  • Add turmeric powder, red chili powder, cumin powder, coriander powder, and Garam Masala or Kitchen King Masala powder. Mix well and add ½ cup of water.
  • Continue cooking the tomato mixture until tomatoes are soft and pulpy. Turn off the heat and let the mixture cool down a bit.
  • Take the mixture in the blender jar, and blend into a fine and smooth puree.

Making The Paneer Lababdar

  • Heat the gravy into the same pan and continue cooking until it comes to a boil. Add paneer cubes and salt to taste. Cook it for a couple of minutes.
  • Add sugar, dried fenugreek leaves, and milk. Mix well and continue cooking for a minute.
  • Turn off the heat, garnish it with finely chopped coriander leaves. Serve Paneer Lababdar hot with Naan, Roti, and Rice.

Notes

  1. Melon Seeds: These seeds provide volume, creaminess, and thickness to the gravy. Also, it helps to balance the tanginess of tomatoes. However, if you don't have access to it, skip it.
  2. Cashews: Cashews are necessary for this recipe. I haven't used cream in this dish because cashews make the curry creamy and smooth. But if you want, you can use only 5-6 cashews and add ⅓ cup of cream instead of milk to the curry.
  3. Sugar: Sugar enhances the flavor of Paneer Lababdar and does not make it sweet. However, you can either skip it or use less amount of sugar.
  4. Milk: I have used low-fat milk to adjust the consistency of the curry. Instead of milk, we can also use whisked yogurt or non-dairy milk like cashew milk or almond milk.

Nutrition (Approximate Values)

Calories : 316kcalCarbohydrates : 11gProtein : 13gFat : 25gSaturated Fat : 12gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 1gCholesterol : 52mgSodium : 72mgPotassium : 367mgFiber : 2gSugar : 6gVitamin A : 1061IUVitamin C : 18mgCalcium : 406mgIron : 1mg
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