top of page



sohna's paneer lababdar recipe


Serves 4

  • 2-3 tablespoons oil

  • 30g butter (optional and can swap to oil)

  • 1 teaspoon roasted cumin seeds

  • 2 inches of ginger (1 inch julienned and 1 inched chopped roughly)

  • 3-4 cloves garlic

  • 1 tablespoon melon seeds (if you don’t have these, add extra cashews)

  • 2 small cinnamon sticks (optional)

  • 2-3 green cardamom (optional)

  • 10 black peppercorns (optional)

  • 4 cashew nuts

  • 3-4 green chilli (optional)

  • 2 red Kashmiri chilli

  • 200g paneer

  • 200g diced tinned tomato

  • 2 tablespoon of curry paste (Almond Cashew or Sobhna's Authentic Indian)

  • 0.5 teaspoon garam masala

  • 2-3 teaspoons of cream

  • Chopped coriander for garnishing


  1. Heat 1 tablespoon of oil in a pan, adding roasted cumin seeds, cinnamon, cardamom, black peppercorns, green chilli, onion, cashews, Kashmiri chilli, melon seeds, chopped ginger and garlic.

  2. Sauté on medium-high heat for 3-4 minutes before stirring in tomatoes.

  3. Add salt and half a cup of water, cover and simmer for 7-8 minutes until softened. Remove from heat and cool before placing in the blender to make a smooth sauce - this will be your base sauce for the Lababdar.

  4. Melt butter to a pan, stirring in julienned ginger.

  5. Add 2 tablespoons of curry paste along with 2-3 tablespoons of water, continuously stirring so the paste doesn’t burn.

  6. After 2-3 minutes add the base sauce you made earlier, stirring until it starts to simmer - keep on a medium-high heat. If the sauce is too thick, add a small amount of water to get the consistency you want.

  7. Once it starts to simmer, grate approx. 30gms of paneer into the sauce and stir through.

  8. Add paneer cubes - make sure they are not too small otherwise they will not break apart.

  9. Let it simmer for 2-3 minutes on high heat before adding garam masala.

  10. Take off the heat, add chopped coriander and drizzle with cream before serving with warm roti or naan and rice. Enjoy!

Find the video tutorial to this recipe here and to subscribe to our YouTube channel click here.

bottom of page