Paneer Lababdar is an Indian dish consisting of Paneer as the main ingredient. It is made from tomato and cashew-based gravy sauteed with onions, spices, and herbs.


This dish is quite popular and is on the menu of many restaurants. It is originally a Mughlai dish and is presented in Punjabi style most of the time in restaurants. It is another dish that the members of the royal court enjoyed. However, since it is rich in flavours, ingredients, and texture, it is mainly reserved for occasions and festivals.

Notes:

  • Sometimes sugar is added as well to get a slightly sweet taste in the dish.
  • If you want, you can add sesame or melon seeds to make the paste.
  • Almonds are not recommended to be used in this recipe, unlike we sometimes use in shahi paneer.

Frequently Asked Questions

Will it be okay if I use canned tomatoes?

Canned tomatoes will be a good substitute. And the best is you can directly grind them with cashews. No need to cook them. You can also directly add tomato puree for the same.

Can I make it without garlic and onions?

Of course, you can make this without the ingredients. Asafoetida will be good to mimic the flavours for the same. Not too much, just a pinch will do.

Can I use malai instead of cream?

The malai can be a substitute for heavy cream. The consistency may differ depending on the fat content of the malai. However, whip the malai properly before using it in the cooking.

Is it possible to make this vegan?

Yes, this can be in a vegan version. Use tofu instead of paneer. Also, either skip using the cream or replace it with coconut or a plant-based version of the ingredient.

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