Paneer Lababdar Recipe: Make Restaurant-Style Paneer at Home
If you are a fan of creamy, rich, and mildly spiced paneer dishes, then Paneer Lababdar is one recipe you should not miss. This classic North Indian curry is served in almost every restaurant, but making it at home gives you more control over taste, ingredients, and of course, health.
The good news? You don’t need a master chef’s hand to cook it. With the right cookware, fresh ingredients, and a little patience, you can make paneer lababdar at home that tastes just like your favorite restaurant. And trust me, the aroma will have your family rushing to the dining table even before you say, “Dinner is ready!”
Read me : Matar Paratha Recipe: Ingredients, Steps & Cookware Guide.
What is Paneer Lababdar?
Paneer Lababdar is a rich and creamy curry made with paneer (Indian cottage cheese), tomatoes, onion, butter, and a blend of spices. The name “Lababdar” itself suggests indulgence—something so flavorful and satisfying that it keeps you wanting more.
Unlike paneer butter masala, paneer lababdar has a slightly coarse texture due to the ground cashews and onions. The curry is mildly spicy, creamy, and perfectly balanced with tanginess from tomatoes.
Read me : High Protein Vegetarian Recipes for a Healthy Lifestyle | Omichef.
Ingredients (with Why They Are Needed)
Here’s a list of ingredients with quantity suggestions for 2 people and 4 people, plus why they are used:
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Paneer (200g / 400g) – The star of the dish! Soft cubes of paneer soak up the curry and make every bite rich and fulfilling.
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Onion (1 medium / 2 medium, chopped) – Gives sweetness and body to the curry. Without onion, the gravy feels incomplete.
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Tomatoes (2 medium / 4 medium, roughly chopped) – The tangy base of the curry. They balance the richness of butter and cream.
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Cashews (8–10 pcs / 15–18 pcs) – For creaminess and natural sweetness. Cashews replace the need for excess cream.
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Ginger-Garlic Paste (1 tsp / 2 tsp) – Adds depth and aroma. Skipping it will make the curry taste flat.
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Green Chili (1 / 2) – For a mild kick. Add more if you love spicy food, or skip if cooking for kids.
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Butter (1 tbsp / 2 tbsp) – Richness and flavor. Let’s be honest, butter makes everything better!
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Fresh Cream (2 tbsp / 4 tbsp) – To give the dish that “restaurant-style” silky finish.
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Kashmiri Red Chili Powder (1 tsp / 2 tsp) – Adds color without making the dish too hot.
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Garam Masala (½ tsp / 1 tsp) – The finishing touch that brings the curry together.
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Coriander Powder (1 tsp / 2 tsp) – Gives balance and earthiness to the flavor.
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Kasuri Methi (½ tsp / 1 tsp, crushed) – Adds that restaurant-style fragrance.
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Salt (to taste) – The most important seasoning that ties everything.
Read me : Best Cookware for Indian Curries – Complete Omichef Guide.
Cookware You will Need
For the best results, always use good-quality cookware that distributes heat evenly. I recommend:
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Omichef Triply Kadai – Perfect for sautéing onions, tomatoes, and simmering curry.
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Omichef Triply Frypan – If you like pan-frying paneer before adding it to the curry for extra texture.
👉 You can explore these cookware options from Omichef on Amazon for long-lasting performance in your kitchen.
“Why Omichef?
Because its Triply construction (three bonded layers of stainless steel and aluminum) delivers even heat, no toxic coatings, induction compatibility, and top-rated reviews—and it’s widely hailed as India’s No. 1 cookware brand.”
Here’s what backs that up:
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Omichef promotes itself as India’s No. 1 cookware brand, noted for premium build quality, innovation, and value.
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Its Triply technology—layers of stainless steel and aluminum—ensures even heat distribution, faster cooking, durability, and no hotspots.
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The cookware is 100% toxin-free, with no chemical coatings, making it safer and healthier for everyday cooking.
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Reviewers on Amazon praise its sturdy build, induction compatibility, easy cleaning, and smooth performance—even food release is often described as “effortless.”
Read me : Why Choosing the Right Induction Cookware Set Matters | Omichef.
Step-by-Step Recipe for Paneer Lababdar
Step 1: Prepare the Base
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Heat 1 tbsp butter in the Omichef Triply Kadai.
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Add chopped onions, sauté till light golden.
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Add ginger-garlic paste and green chili, sauté for 2 minutes.
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Add chopped tomatoes and cashews, cook until tomatoes soften.
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Cool slightly, then blend into a smooth paste.
(Tip: Don’t worry if it looks too thick, that’s where the rich texture comes from.)
Step 2: Cook the Curry
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Heat 1 tbsp butter again in the same kadai.
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Add the blended paste and cook on medium flame till oil separates.
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Mix in Kashmiri chili powder, coriander powder, and salt.
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Add some water (½ cup for 2 people, 1 cup for 4 people) to adjust the consistency.
Step 3: Add Paneer
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Gently add paneer cubes and let them simmer for 3–4 minutes.
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Sprinkle kasuri methi and add garam masala.
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Finish with fresh cream and give it a gentle stir.
Serving Suggestions
Paneer Lababdar is best served hot with:
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Butter naan or tandoori roti – For that restaurant feel.
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Jeera rice or plain basmati rice – If you prefer a lighter meal.
(Funny truth: Don’t serve it with plain bread at home, your family might say, “This tastes like cheating!”)
Tips for Making it Perfect Every Time
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Always use fresh paneer for softness. If it feels hard, soak it in warm water for 10 minutes.
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Don’t skip cashews—they are the secret to the creamy texture.
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For a richer taste, sauté paneer in the Omichef frypan before adding it.
Read me : Beginner’s Guide to Cooking with Triply Cookware | Omichef.
Final Thoughts
Making Paneer Lababdar at home isn’t rocket science. With a handful of ingredients, Omichef triply cookware, and some love, you can create a dish that feels straight out of a fine-dining restaurant.
Next time you crave something creamy and indulgent, skip the restaurant bill and try this at home. Your taste buds will thank you, and so will your family.
👉 Upgrade your kitchen with Omichef Cookware today, available on Amazon, and bring restaurant-style cooking home!
FAQs About Cookware
1. What is the difference between normal stainless steel and Triply cookware?
Normal stainless steel often heats unevenly, which can lead to burning or sticking. Triply cookware, like the Omichef range, has three layers—stainless steel on the inside for food safety, aluminum in the middle for even heat, and stainless steel outside for durability. This combination ensures faster, uniform cooking without hot spots.
2. Is Triply cookware safe and toxin-free?
Yes, absolutely. Unlike non-stick pans that can release harmful chemicals at high temperatures, Omichef Triply cookware is completely toxin-free. It has no chemical coatings, so you can cook safely for your family without worrying about harmful residues entering your food.
3. Why should I choose Omichef over other cookware brands?
Omichef is known as India’s No. 1 cookware brand, trusted for its Premium Triply collection. Customers love it for durability, induction compatibility, and even heat distribution. On Amazon, reviews highlight how long-lasting and reliable Omichef products are, making them a worthy investment compared to cheaper alternatives.
4. Can I use Triply cookware on induction and gas both?
Yes, that’s one of the biggest advantages of Omichef Triply cookware. It works on all cooktops—gas, induction, and even ceramic. This versatility makes it ideal for modern kitchens where people often switch between cooking surfaces.
5. How do I maintain and clean Triply cookware?
Triply cookware is easy to maintain. Just soak in warm water for a few minutes and wash with a gentle liquid soap. Avoid harsh steel scrubbers, but you can use a soft scrub pad. Since Omichef cookware has a smooth, high-quality finish, food doesn’t stick much, making cleaning simple and hassle-free.
👉 Final Note: If you are looking for cookware that balances tradition with modern cooking needs, Omichef Triply cookware is a perfect choice. Durable, toxin-free, and backed by excellent customer reviews—it’s cookware that truly lasts.
