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Paneer Lababdar (V)
About This Dish
Paneer Lababdar is a rich and indulgent North Indian curry made with soft cubes of paneer (Indian cottage cheese) simmered in a velvety, tomato-based gravy. The name ‘Lababdar’ itself hints at decadence—it’s all about indulgence in this delicious flavour and texture. This dish is a luxurious take on paneer, combining slow-cooked tomatoes, onions, cream, butter, and a signature blend of aromatic spices like cardamom, cinnamon, and cloves.
What sets it apart is the addition of grated paneer into the sauce itself, which makes the gravy thicker, creamier, and packed with depth. It’s comfort food that still feels special—perfect for vegetarians looking for something hearty, warming, and flavour-packed.
History & Tradition
Paneer Lababdar traces its roots to the royal kitchens of North India, particularly in Punjabi cuisine, where rich, creamy gravies have always held a place of pride. Inspired by Mughlai-style cooking, this dish was crafted to showcase paneer in all its glory—without the need for meat.
Unlike Paneer Butter Masala or Shahi Paneer, Paneer Lababdar has a more robust, slightly tangy profile, often enriched with kasuri methi (dried fenugreek leaves) and finished with cream. It became popular as a vegetarian alternative that still offered the grandeur of royal fare. Today, it’s a staple in Indian restaurant menus, both in India and abroad, often enjoyed during celebrations or as part of a luxurious vegetarian spread.
What Makes it Special
What makes Paneer Lababdar truly stand out is its indulgent texture and beautifully layered spice profile. The use of both paneer cubes and grated paneer makes the gravy thick, almost melt-in-your-mouth, while the balance of sweet tomatoes, aromatic spices, and warming fenugreek creates a well-rounded flavour experience. The addition of cream and butter gives it a luscious, rich finish, yet it avoids being overly heavy or greasy.
It’s a dish that feels both homely and festive—ideal for a weekend indulgence, a special dinner, or simply when you’re craving something soul-satisfying. Whether paired with naan, roti, or fragrant basmati rice, every bite delivers warmth, richness, and comfort.
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Meera Kapoor
Paneer Lababdar was rich, creamy, and full of flavour. The gravy had that perfect mix of tanginess and spice, and the grated paneer made it feel extra indulgent. It reminded me of something my mum would make on special occasions. I paired it with garlic naan and could not stop eating. Absolute comfort food, done right.
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Rachel Evans
This was hands down the best paneer dish I have had in London. The sauce was creamy without being too heavy, and the spices were warm and aromatic. I loved the little bits of grated paneer in the gravy—it gave it such great texture. Would definitely recommend this to anyone looking for a satisfying veggie option.
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James Whitmore
I was amazed at how flavourful and luxurious this dish felt. It had just the right amount of spice, a beautiful creamy texture, and really generous chunks of paneer. It was proper restaurant comfort food. I had it with rice, but I think it would be even better with some fluffy naan. I will definitely be back for this.
FAQs
A: It’s mildly spiced—flavourful with a gentle warmth, but not hot. Perfect for those who prefer medium spice levels.
A: Paneer Lababdar has a more textured, slightly tangy gravy with grated paneer mixed in, while Paneer Butter Masala is smoother and slightly sweeter.
A: Yes, it’s naturally gluten-free, though always check for cross-contamination if you have severe gluten allergies.
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