Paneer Lababdar recipe | Dhaba style

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Paneer Lababdar is a very popular Punjabi dish served in many restaurants. Paneer is scrambled and cooked in an onion tomato base.Paneer Lababdar

“Lababdar” means a strong desire of something and complete surrender to it. Lababdar as a term is often attached to many dishes to signify complete surrender of one’s taste buds to that dish.

some of my paneer recipes are methi paneer bhurji curry, Paneer butter masala, Paneer korma, shahi anjeer paneer, and many more.

Paneer Lababdar – Pictorial directions:

Boil Tomato, cinnamon, green cardamom, black cardamom and cloves in water. Grind to a paste (filtering out black cardamom)
paneer lababdar
Heat oil, put in bay leaf, cumin seeds and ginger juveniles
paneer lababdar
add chopped onion and garlic and saute well until pink
paneer lababdar
add tomato masala ground in first step and let the tomatoes cook for a minute on medium flame
paneer lababdar
add turmeric powder, coriander powder and chilli powder
paneer lababdar
once it forms a lump, add Besan flour/gram flour and mix well
paneer lababdar
Add water
paneer lababdar
add sugar and salt
paneer lababdar
Put in Paneer cubes, grated paneer and green chillies slit
paneer lababdar
mix well, close and cook until its boiling
paneer lababdar
open and add garam masala and crushed kasuri methi (not in pic)

paneer lababdar

Paneer Lababdar recipe:

paneer lababdar

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 servings


  • 1 cup paneer
  • 1 medium tomato
  • 1/2 inch cinnamon
  • 2 no cloves
  • 1 no green cardamom
  • 1 no black cardamom
  • 1 large bay leaf
  • 1/2 tsp cumin seeds
  • 1 tsp ginger juveniles
  • 1 large onion finely chopped
  • 2-3 cloves garlic finely chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tsp coriander powder
  • salt to taste
  • 1/4 tsp sugar
  • 1 tbsp gram flour
  • 1/4 tsp garam masala
  • 1/4 tsp crushed kasuri methi
  • 1 slit green chilli


  • Boil tomato, cardamom(green & black), cinnamon in water. when its rolling boil, put off strain and grind it to fine paste leaving out black cardamom
  • heat oil/ghee, put in cumin seeds, bay leaf, ginger juveniles.
  • add finely chopped onions and garlic. saute till onions are transparent
  • add the ground tomato masala and let it cook until raw smell goes off
  • add turmeric powder, coriander powder and chilli powder. mix well
  • when it forms a lump, add the gram flour and mix again.
  • add water, salt and sugar to it.
  • drop the grated paneer, paneer cubes and green chilli
  • close and cook in medium flame until rolling boil
  • open and add the garam masala and crushed kasuri methi. put off. serve hot with rotis.
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