Creamy Tomato Paneer Curry — Paneer Lababdar
A North Indian curry of paneer in a deeply rich tomato-cashew gravy with a smooth cream finish, layered with kasuri methi and grated paneer for extra texture.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 320g paneer into 1-inch cubes; grate 80g paneer separately. Finely chop 1 medium onion. Soak 36g cashews in hot water 15 minutes, then drain. Measure all spices, cream, honey, kasuri methi, and ginger-garlic paste.
Saute
Heat 2 tbsp oil and 1 tbsp butter in a heavy skillet over medium heat. Add onion, cook 5–6 minutes stirring until soft and lightly golden. Add ginger-garlic paste, cook 1 minute until raw smell fades.
Build 1
Add tomato puree, tomato paste, Kashmiri chilli powder, cumin, coriander, and 1 tsp salt. Cook 6–7 minutes on medium-low, stirring, until oil beads at edges and sauce darkens noticeably.
Build 2
Blend drained cashews with 6 tbsp water to smooth paste. Stir into tomato base, cook 2 minutes on low until thickened. Add cream and honey, simmer 2 minutes on low until sauce coats a spoon back.
Simmer
Add paneer cubes gently, toss 2–3 minutes on low to coat without breaking. Stir in grated paneer for 1 minute on low—it thickens the gravy and creates signature texture. Off heat, stir in 2 tbsp butter, garam masala, and crushed kasuri methi.
Rest and plate
Cover and rest 1–2 minutes. Transfer to a serving bowl, garnish with julienned ginger and fresh coriander. Serve with naan, paratha, or basmati rice, mango pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.