Paneer Lababdar with Tomato-Cashew Gravy
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Lababdar is the weeknight paneer curry that tastes celebratory: smooth tomato-cashew gravy, a little butter, and soft cubes of paneer. We keep creaminess from cashews and a short simmer so the gravy stays bright, not oily.
Ingredients
How to Make It
Simmer tomatoes, cashews, ginger, garlic, cardamom, cloves and ½ cup water until tomatoes soften.
Cool slightly; blend to a silky paste.
Heat butter with bay leaf; sauté onion to light gold.
Add tomato-cashew paste carefully; cook until thick and glossy.
Add cumin, coriander and chilli powders; pour water to a pourable gravy.
Season, add paneer, simmer 3–4 minutes. Rest 2 minutes and serve with roti or millet.
Nutrition per serving
* Approximate values per serving
Health Benefits
Paneer anchors the meal with protein; cashews give creaminess so you need less dairy cream. Pairing with whole-grain roti instead of naan improves fibre and satiety.
Pro Tips
- →Choose red, ripe tomatoes — underripe ones make the gravy sharp.
- →Blend until completely smooth; grainy cashews spoil the texture.
- →Add paneer at the end only.
Variations
- 1Stir in 2 tbsp low-fat milk instead of extra butter for a lighter finish.
- 2Add a handful of spinach purée for colour and iron.
Frequently Asked Questions
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