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Dhaba Style Paneer Lababdar Curry | Paneer Butter Masala

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Dhaba Style Paneer Lababdar Curry | Paneer Butter Masala

Tasty Paneer Masala Recipe

  • Suitable for vegetarian

Creamy Paneer Curry Punjabi Style.

  • 50 mins
  • Serves 2
  • Easy



Paneer Lababdar


For Tomato Puree

Tomato, large (टमाटर) – 6 nos

Green chilli (हरि मिर्च) – 1 no 

Cashew nuts (काजू) – 10-12 nos 

Water (पानी) – a dash


For Lababdar Masala

Oil (तेल) – 1 tbsp

Butter (मक्खन) – 3 tbsp

Bay leaf (तेज पत्ता) – 1 no 

Onion, chopped (प्याज़) – 1 cup

Green chilli (हरि मिर्च) – 2 no

Ginger, chopped (अदरक) – 1 tbsp

Garlic, chopped (लहसुन) – 1 tbsp

Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1 tbsp

Salt (नमक) – to taste

Tomatoes, chopped (टमाटर) – 1 cup


For Paneer 

Butter (मक्खन) – 2 tbsp

Ginger, chopped (अदरक) – 1 tsp

Green chilli, slit (हरि मिर्च) – 2 nos 

Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1 tsp 

Paneer cubes (पनीर) – 400 gms  

Salt (नमक) – to taste

Water (पानी) – 2-3 cups

Kasoori methi powder (कसूरी मेथी पाउडर) – a large pinch 

Salt (नमक) – to taste

Garam masala (गरम मसाला) – a pinch 

Coriander, chopped (ताज़ा धनिया) – handful

Cream (क्रीम) – ⅓ cup



To prepare Paneer Lababdar, start by making the tomato puree. Blend 6 large tomatoes, 1 green chili, and 10-12 cashew nuts with a dash of water until smooth. Set aside. Next, heat 1 tablespoon of oil and 3 tablespoons of butter in a pan. Add 1 bay leaf and sauté 1 cup of chopped onions until translucent. Then, add 2 chopped green chilies, 1 tablespoon each of chopped ginger and garlic, and sauté until fragrant. Stir in 1 tablespoon of Kashmiri chili powder, salt to taste, and 1 cup of chopped tomatoes.


Cook until the tomatoes are soft and the mixture thickens.Meanwhile, in another pan, heat 2 tablespoons of butter. Add 1 teaspoon of chopped ginger, 2 slit green chilies, and 1 teaspoon of Kashmiri chili powder. Sauté briefly before adding 400 grams of paneer cubes, salt to taste, and 2-3 cups of water. Cook until the paneer is soft and absorbs the flavors. Sprinkle in a large pinch of kasoori methi powder, a pinch of garam masala, and a handful of chopped coriander.Now, add the prepared tomato puree to the onion-tomato mixture and cook until the oil separates.


Pour in ⅓ cup of cream and mix well. Finally, add the cooked paneer along with its gravy to the tomato mixture. Allow it to simmer for a few minutes, adjusting the seasoning if needed. Serve hot garnished with fresh coriander leaves. Enjoy the creamy and flavorful Paneer Lababdar with roti or rice!

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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