Creamy Paneer Lababdar ( Restaurant style ) | Paneer Gravy Recipe | Paneer Lababdar recipe | #simpleandyummyrecipes

The Restaurant-style Paneer Lababdar - a North Indian gravy recipe where grated paneer and paneer cubes are simmered in a rich creamy onion tomato gravy. It is a popular paneer gravy recipe and can be found on the menu of many Indian restaurants. Make this restaurant-style side dish paneer gravy at home using my simple and easy method.

Here are some more paneer recipes

• Easy Paneer curry in 15 mins
• Paneer Butter Masala
• Paneer Hyderabadi
• Paneer Omelette
• Dhaba style Paneer masala
• Kadai Paneer
• Paneer Fingers
• Schezwan Paneer

Preparation time:

Cooking time:

Serves: 2

Ingredients

• 1 tbsp Oil
• 1 tbsp Butter
• 1 - Cinnamon stick
• 3 - Cloves
• 2 - Cardamon
• 1 tbsp - Ginger, julienned
• 1 ½ cups of Water
• 100 gms, Paneer cubed
• 100 gms grated paneer
• ½ tsp Garam masala
• ½ tsp Kasturi Methi
• 1 tbsp Fresh Cream

To Make Paste

• 1 tbsp oil
• ¼ - tsp Cumin seeds
• ¼ - tsp Pepper
• 1 - Onion, chopped
• 1 - Green Chili
• 2 - Tomatoes, chopped
• 2 - dry Red chili
• ½ cup water

Method:

• Heat 1 tbsp oil in a wide pan. When hot add cumin seeds and pepper. Saute for a few seconds.

• Next add onion, green chili, ginger, and garlic. Saute till onion turn translucent.

• Next add the chopped tomatoes, dry red chili, cashew nuts, and little salt. Saute for 3 mins on medium heat.

• Then add 1/2 cup of water and mix well. Cover and cook for 5mins on medium heat. After 5 mins open the lid and give a mix. Cool and grind to a smooth paste.

• Heat 1 tbsp oil and 1 tbsp butter in a wide pan. Next add cinnamon, cloves, cardamom, and ginger, and saute for a minute.

• Add the ground paste and 1 1/2 cups of water and mix well. Then cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

• Next grate 100 gms of paneer and 100 gms of paneer pieces and salt to it. Mix gently to combine.

• Cook for another 3 minutes on medium heat. Then add garam masala, dry fenugreek leaves, and a pinch of sugar and mix well. Cook for another 2 minutes on medium heat.

• Next, add coriander leaves and fresh cream and mix well. Switch off the flame and serve hot with chapati or roti.

stepwise pictures of how to make paneer lababdar recipe

Heat 1 tbsp oil in a wide pan. When hot add cumin seeds and pepper. Saute for a few seconds.

Next add onion, green chili, ginger, and garlic. Saute till onion turn translucent.

Next add the chopped tomatoes, dry red chili, cashew nuts, and little salt. Saute for 3 mins on medium heat.

Then add 1/2 cup of water and mix well. Cover and cook for 5mins on medium heat.

After 5 mins open the lid and give a mix. Cool and grind to a smooth paste.

To make gravy

Heat 1 tbsp oil and 1 tbsp butter in a wide pan. Next add cinnamon, cloves, cardamom, and ginger, and saute for a minute.

Add the ground paste and 1 1/2 cups of water and mix well. Then cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

Next grate 100 gms of paneer and 100 gms of paneer pieces and salt to it. Mix gently to combine. Cook for another 3 minutes on medium heat.

Then add garam masala, dry fenugreek leaves, and a pinch of sugar and mix well. Cook for another 2 minutes on medium heat.

Next, add coriander leaves, and fresh cream and mix well. Switch off the flame and serve hot with chapati or roti.

Watch the Video recipe here 👇

Easy Paneer Curry | 15 minute Paneer Gravy recipe | Quick Paneer curry | #simpleandyummyrecipes | paneer gravy | Simple and Yummy Recipes

I love simple recipes and easy cooking that calls for fewer ingredients and simple steps to follow. This paneer curry is one such recipe that can be made in 15 minutes. It's creamy, flavourful, and super delicious and it goes well with chapati, naan, roti and parathas.

This paneer curry recipe will come in handy when you have sudden guests at home and you want to make something special yet easy and quick to make. This very well goes with some boiled basmati rice too. You must have tried different paneer dishes like paneer butter masala, chilli paneer, kadai paneer etc., but this Easy Paneer Curry Recipe can be made with simple ingredients which are available at your home and it will taste as good as the restaurant paneer dishes.

For more Paneer recipes click here 👈

• Paneer Hyderabadi
• Paneer Omelet
• Dhaba Style Paneer masala
• Kadai Paneer
• Schezwan Paneer
• Paneer Butter Masala
• Paneer Fingers
• Paneer and Spinach Bites - Healthy snack with paneer

Notes:

• Cashews can also be blended along with the onion and tomato to get a nutty flavour and also thickens the gravy.
• Green peas also can be used along with paneer.
• You can use this recipe as a basic curry recipe and instead of paneer, you can substitute veggies of your choice.

how to make paneer gravy recipe

Ingredients 

• 100gms Paneer, cubed
• 1 Onion, chopped
• 2 Tomato
• 1 tbsp chopped Ginger
• 4 Garlic cloves
• 1 Green Chilli
• 1 Cinnamon stick
• 3 Cloves
• ¼ tsp Cumin seeds
• ½ tsp Chilli powder
• 1 tsp Coriander powder
• ½ tsp Kashmiri Chilli powder
• ¼ Turmeric powder
• ½ tsp Garam masala
• 1 tsp dried Fenugreek leaves
• few Coriander leaves
• ¼ Fresh cream
• 2 tbsp Oil
• Salt as required

Method

• Grind together onion, tomato, green chilli, ginger, and garlic into a smooth paste using a mixer or blender.

• Heat 2 tbsp oil in a wok or kadai. When hot add the spices one by one cinnamon, cloves and cumin seeds. Fry for a few seconds.

• Add the ground paste and the spice powders - red chilli powder, coriander powder, Kashmiri chilli powder, turmeric powder and salt as required and give a mix.

• Cover and cook the gravy for 10 min on medium heat. Stir in between. After 10 mins open the lid and give a mix.

• Next add garam masala, paneer cubes, dried fenugreek leaves and ½ cup of water. Mix well and bring it to a boil. Again cover and cook for 5 mins on medium heat.

• After 5 mins open the lid and give a mix. Next, add the fresh cream and chopped coriander leaves. Mix well and switch off the flame. Serve with chapati, roti, naan, paratha and rice.

Watch the video here 👇

easy paneer curry recipe with stepwise pictures

Grind together onion, tomato, green chilli, ginger, and garlic into a smooth paste using a mixer or blender.

Heat 2 tbsp oil in a wok or kadai. When hot add the spices one by one cinnamon, cloves and cumin seeds. Fry for a few seconds.

Add the ground paste and the spice powders - red chilli powder, coriander powder, Kashmiri chilli powder, turmeric powder and salt as required and give a mix.

Cover and cook the gravy for 10 min on medium heat. Stir in between. After 10 mins open the lid and give a mix.

Next add garam masala, paneer cubes, dried fenugreek leaves and ½ cup of water. Mix well and bring it to a boil. Again cover and cook for 5 mins on medium heat.

After 5 mins open the lid and give a mix. Next, add the fresh cream and chopped coriander leaves. Mix well and switch off the flame. Serve with chapati, roti, naan, paratha and rice.

Rajasthani style Aloo Matar Sabzi | Potato and Peas Gravy | Aloo Mutter Sabzi | Rajasthani Style Potato and Peas Gravy | Simple & Yummy Recipes

Aloo Matar sabzi is one of the most popular Indian gravy recipes made with potato and green peas. It is a very staple recipe in North India. Aloo matar means potato and green peas in English. Today I/m going to show how to make Rajasthani style aloo matar sabzi. It is very easy and quick to prepare.

Aloo matar is a day-to-day curry recipe where the potatoes and green peas are cooked in an onion-tomato-based gravy along with some spices. It is best served with roti, chapati, or paratha.

Preparation time: 10 mins

Cooking time: 30

Serves: 2

Ingredients:

• Potato - 2 medium-sized, diced
• Green Peas - 1/4 cup
• Onion - 1, chopped
• Cumin seeds - 1/4 tsp
• Green chilies - 3 no.
• Tomato - 2, chopped
• Garlic - 3, chopped
• Ginger - 1 inch, chopped
• Red Chili powder -1 tsp
• Turmeric powder 1/4 tsp
• Kashmiri Chili powder - 1 tsp
• Coriander powder - 1 tsp
• Curd - 1/4 cup
• Salt to taste
• Oil - 3 tbsp

Method:

• Heat oil in a wide pan, when hot add the diced potato and fry till it is ¾th cooked and light brown. Once done transfer to a plate and keep aside.

• To the same pan, add the chopped onion and green chilies. Saute till the onion becomes soft. Next, add the chopped ginger and garlic pieces. Saute till the onion becomes light brown in color on medium heat.

• Next, add the chopped tomatoes and ¼ tsp salt. Saute till the tomatoes become soft and mushy. Switch off the eat and allow the onion-tomato mixture to cool. Then transfer to a mixie jar or blender and grind it to a smooth paste.

• Heat 1 tbsp ghee in a pan, when hot add cumin seeds, and allow it to splutter. Then add the ground paste and ¼ cup water. Mix well and cook till the oil separates on medium heat.

• Next, add curd and all the spice powders. Mix well and cook for a min on low heat.

• Next, add green peas and mix well. Cook for 3 mins on medium heat. Then add 1¼ cup of water and mix well. Bring it to boil.

• Then add the stir-fried potatoes and mix well. Cover and cook for 5 mins on medium heat. Finally, add chopped coriander leaves and serve it with roti, naan, rice, etc.

Step By Step pics of how to make Rajasthani style aloo matar gravy | potato peas gravy

Heat oil in a wide pan, when hot add the diced potato and fry till it is ¾th cooked and light brown. Once done transfer to a plate and keep aside.

To the same pan, add the chopped onion and green chilies. Saute till the onion becomes soft. Next, add the chopped ginger and garlic pieces. Saute till the onion becomes light brown in color on medium heat.

Next, add the chopped tomatoes and ¼ tsp salt. Saute till the tomatoes become soft and mushy. Switch off the eat and allow the onion-tomato mixture to cool. Then transfer to a mixie jar or blender and grind it to a smooth paste.

Heat 1 tbsp ghee in a pan, when hot add cumin seeds, and allow it to splutter. Then add the ground paste and ¼ cup water. Mix well and cook till the oil separates on medium heat.

Next, add curd and all the spice powders. Mix well and cook for a min on low heat.

Next, add green peas and mix well. Cook for 3 mins on medium heat. Then add 1¼ cup of water and mix well. Bring it to boil.

Then add the stir-fried potatoes and mix well. Cover and cook for 5 mins on medium heat. Finally, add chopped coriander leaves and serve it with roti, naan, rice, etc.

Video Recipe

Mixed Vegetable Sabzi | Mixed Vegetable Curry | Healthy Side-dish for Roti | Simple and Yummy Recipes

Today's recipe is a simple, delicious, and healthy mixed vegetable sabzi. It is perfect for any Indian bread like roti, chappathi, naan, etc. This vegetable sabzi is rich, creamy, and loaded with lots of vegetables which makes it a super healthy recipe. I have added panner also to this recipe, so this curry is loaded with protein too.

I have used carrot, beans, potato, capsicum, peas, and paneer in this recipe. You can substitute vegetables according to your choice. I love to have my roti with a good side dish. This one is perfect at the same time it is healthy too.

I have already shared some mixed vegetable sabzis before. Have a look here

• Mixed Vegetable dry curry
• Mixed Vegetable Kurma
• Mixed Vegetable stir-fry with Sprouts

Ingredients:

• 50 gms Paneer
• ¹/3 cup Carrot, chopped into small pieces
• ¹/3 cup Beans, chopped into small pieces
• ¹/3 cup Potato, chopped into small pieces
• ¼ cup Capsicum, chopped into small pieces
• ¼ cup Green Peas
• 1 or 2 Cinnamon stick
• 4 Cloves
• 1 large Onion, finely chopped
• 2 medium-sized Tomatoes, pureed
• ½ tbsp Ginger Garlic paste
• 1 tsp Red Chilly powder
• 1 ½ tsp Coriander powder
• 1 tsp Kashmiri Chilly powder
• ¼ tsp Cumin powder
• ½ tsp Garam masala powder
• ¼ tsp Turmeric powder
• 1 ¼ cup Water
• ½ tbsp Dry Fenugreek leaves / Kasthuri Methi ( optional )
• 1 tbsp Fresh Cream ( optional )
• Salt as required
• 3 tbsp of Oil

Method:

• Heat 1 tbsp oil in a small frying pan. Fry the paneer till golden brown and keep aside.

• Next heat 1 tbsp of oil in a heavy-bottomed kadai or wok. When hot enough add all the chopped vegetables and salt to it. Saute the vegetable for 10 mins on low heat. Then transfer to a bowl and keep aside. ( If needed sprinkle some water to the veggies so that it doesn't stick to the bottom of the kadai. )

• To the same kadai, heat 1 tbsp oil and add the whole spices ( cinnamon and cloves ) and fry for a few seconds.

• Next, add the chopped onion and fry till it becomes golden brown on medium heat.

• Then add the pureed tomato and add all the spice powders one by one. Then add the salt as required and mix well. Saute and cook the mixture on low heat till the oil separates.

• Then add the vegetables and give a good mix. Next, add the paneer pieces and mix well until combined.

• Then add 1 ¼ cup of water and mix well. Bring it to a boil. Cover and cook the sabzi/ curry for 10 - 15 mins on medium heat.

• After 10 mins open the lid and give a good mix.  Then add the dried fenugreek leaves and mix well.

• Next, add fresh cream and few coriander leaves to it and mix well. Switch off the flame and serve hot with roti, chappathi, naan, etc.

💥 Step By Step picture of how to make mixed vegetable sabzi

Heat 1 tbsp oil in a small frying pan. Fry the paneer till golden brown and keep aside.

Next heat 1 tbsp of oil in a heavy-bottomed kadai or wok. When hot enough add all the chopped vegetables and salt to it. Saute the vegetable for 10 mins on low heat. Then transfer to a bowl and keep aside. ( If needed sprinkle some water to the veggies so that it doesn't stick to the bottom of the kadai. )

To the same kadai, heat 1 tbsp oil and add the whole spices ( cinnamon and cloves ) and fry for a few seconds. Next, add the chopped onion and fry till it becomes golden brown on medium heat.

Then add the pureed tomato and add all the spice powders one by one. Then add the salt as required and mix well. Saute and cook the mixture on low heat till the oil separates.

Then add the vegetables and give a good mix. Next, add the paneer pieces and mix well until combined.

Then add 1 ¼ cup of water and mix well. Bring it to a boil. Cover and cook the sabzi/ curry for 10 - 15 mins on medium heat.

After 10 mins open the lid and give a good mix.  Then add the dried fenugreek leaves and mix well. Next, add fresh cream and few coriander leaves to it and mix well. Switch off the flame and serve hot with roti, chappathi, naan, etc.

Watch the making here

Paneer Bhurji | Panner Bhurji with Methi Leaves | Scrambled Cottage Cheese with Fenugreek Leaves

Paneer Bhurji is a very popular North Indian recipe made with Indian cottage cheese. To this bhurji i have added methi leaves/ fenugreek leaves to it and made it more healthy. It's very easy, simple and quick recipe. This can be served with roti, naan and chapathi or make a roll using chappathi and serve this as a kids lunch box recipe. 

It can be even substituted with spinach leaves/ palak, instead of fenugreek/ methi leaves, and make ' Palak Paneer Bhurji '. It's an very healthy recipe. This can be served in variety of ways like can be served along with roti or make a roll with it, or make stuffed parathas with it and also can be served as variety rice recipe by mixing this bhurji with cooked rice.

Preparation time : 5 mins
Cooking time : 5 mins
Serves : 2

Ingredients :

• 1 Onion, medium sized
• 2 Tomatoes, medium sized
• 1 bunch Methi leaves / Fenugreek leaves
• 100 gm Paneer / Cottage cheese
• 1 tsp Cumin seeds
• 1 green chilly
• 1 tsp Ginger garlic paste
• 1 tsp Red chilly powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• Salt to taste
• 1 tbsp Oil

Preparation:

• Crumble or grate the paneer.

• Remove the methi leaves from the stem and wash and keep aside.

• Chop onion and tomatoes & finely chop green chillies.

Method :

• Heat oil in a kadai, when hot add cumin seeds and allow it to splutter.

• Add onions, green chilly to it and fry till the onion turn golden brown in colour.

• Next add tomatoes, all spice powders and salt to it and saute for 2 -3 mins.

• Cook till the tomatoes are soft and mushy.

• Add the methi leaves and cook till wilted.

• Then add grated paneer to it and mix well.

• Saute and cook for one more minute.

• Serve with roti, chappathi, naan etc.

⬇ Video Recipe - paneer Bhurji with Methi leaves ⬇

Baby Corn Gravy ( Pressure Cooker Method )

Baby corn gravy/curry made in pressure cooker. I love to cook all of my gravies/curries in pressure cooker, so that it can be done in few minutes with less effort. One of the advantage of cooking gravies in pressure cooker is, it requires less oil to cook and also can be made in jiffy. So here is the delicious coconut based baby corn gravy made much easier & faster using pressure cooker. 

Mixed Vegetable Kurma

Vegetables are vital part of healthy diet. Vegetables are important source of vitamins. They are low in calories and are packed with minerals, vitamins, antioxidants etc.

Now coming over to the today's recipe vegetable kurma - a medley of vegetables in spicy gravy. Vegetables and spices are blended together to give a flavorful and aromatic recipe. A side dish served with parathas/ rotis/ Naans. My favorite way to eat this vegetable kurma with parathas.



Ingredients
Boiled Mixed Vegetables chopped - 1 cup
( Carrot, Beans, Green Peas, Baby Potatoes, Baby corns )
Tomato - 1, big one
Paneer (Cottage Cheese) - few, chopped (optional)
1/2 tsp corn flour mixed with 1/4 cup Milk
Salt to taste
Oil - 2 tsp

To be ground into a paste
Onion - 1
Cinnamon - 1 stick
Cloves - 3
Dry Red Chillies - 4 to 5
Poppy Seeds - 1/2 tsp
Peppercorns - 1/2 tsp
Coriander Seeds - 1 tsp
Cumin Seeds - 3/4 tsp
Ginger - 1" piece
Garlic - 4 cloves

Method

• Heat oil in a wok, add the grounded paste to it and cook for 5 Min's on a slow flame.

• Add chopped tomatoes to it and saute for 3 Min's.

• Then add the chopped vegetables, paneer, salt and 1 cup of water and cook for 5 Min's or till the gravy becomes thick.

• Serve with rotis / Naan.

Recipe from the Book - Cooking and More, Tarlal Dalal.