Post published on May 16, 2024 by vspiceroute

Last post modified on May 27, 2024 by vspiceroute

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Introducing Jain Paneer Lababdar

Paneer Lababdar, originating from the northern regions of India, particularly Punjab, boasts a rich history steeped in culinary tradition. This delectable dish combines tender paneer cubes with a luxurious gravy crafted from a melange of tomatoes, onions, ginger, garlic, and an array of aromatic spices.

Its name, “Lababdar,” hints at its irresistibility, embodying a dish that is truly desirable and indulgent. Over time, it has become a beloved staple in Indian cuisine, cherished for its creamy texture and vibrant flavors, making it a perennial favorite in both restaurants and home kitchens across the country.

Dish Inspiration for Jain Paneer Lababdar

Jain Paneer Lababdar is a delicious vegetarian dish from North India, specially made to follow Jain dietary rules. Jain food is known for its strict non-violence and purity, avoiding root vegetables and some spices to respect all forms of life. Paneer Lababdar is usually a creamy tomato-based curry that pairs well with naan or rice. By changing the original recipe to meet Jain standards, Jain Paneer Lababdar provides a tasty and flavorful meal without breaking religious guidelines.

How to make Jain Paneer Lababdar?

Sautéing the Bell Peppers:

  • Heat 2 tablespoons of oil in a large pan over medium heat.
  • Add 1 cup of chopped bell peppers and sauté them until they are tender and slightly charred, about 5-7 minutes.

Preparing the Tomato Base:

  • Pour in 2 cups of tomato puree into the pan with the bell peppers.
  • Add salt to taste and 1/4 cup of cashew powder.
  • Stir well and let the mixture cook until about half of the water is absorbed and the sauce starts to thicken, which should take about 10-15 minutes.

Adding Spices:

  • Once the tomato puree has thickened, add 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of fennel seeds, and 1 teaspoon of garam masala powder.
  • Mix thoroughly and cook until the oil begins to separate from the mixture, indicating that the spices are well cooked, about 5 minutes.

Cooking the Paneer:

  • Add 1 cup of water to the pan to adjust the consistency of the gravy.
  • Gently add the paneer cubes and stir to coat them with the sauce.
  • Let the mixture cook until the gravy thickens and the paneer softens, which will take approximately 10 minutes.

Finishing Touches:

  • Add 1 teaspoon of sugar to balance the flavors.
  • Stir in 1/4 cup of shredded paneer and 1/4 cup of heavy cream for added richness.
  • Add 2 tablespoons of chopped cilantro and mix well.
  • Crush 1 teaspoon of kasoori methi between your palms and sprinkle it over the dish.
  • Let the curry simmer for a few minutes to let all the flavors meld together.

Garnishing and Serving:

  • Garnish the dish with additional chopped cilantro and shredded paneer.
  • Serve the Jain Paneer Lababdar hot with parathas or rice.


Cooling Before Storage : Let the Paneer Lababdar cool down to room temperature before putting it away. This helps prevent moisture from building up inside the container.

Refrigeration: You can keep it in the fridge for 3-4 days. Put the cooled Paneer Lababdar in an airtight container. Make sure the lid is on tight to keep it fresh.

Freezing : You can freeze it for 1-2 months. Place the cooled curry in a freezer-safe container or a freezer bag. If using a bag, squeeze out as much air as possible before sealing. Write the date on it so you remember when you stored it.

Reheating : On the Stove: Put the Paneer Lababdar in a pan and heat it on medium-low. Stir now and then. You might need to add a little water or cream if it’s too thick. In the Microwave: Put the amount you want to reheat in a microwave-safe dish, cover it loosely, and heat in 1-minute intervals, stirring in between, until it’s hot.

Serving suggestions:

With Indian Breads

  • Naan: Serve hot Jain Paneer Lababdar with soft, fluffy naan. Garlic naan or butter naan can add extra flavor.
  • Parathas: Pair the curry with plain parathas, or opt for stuffed parathas (like aloo paratha) for a hearty meal.
  • Roti or Chapati: Simple and healthy, rotis or chapatis are perfect for scooping up the creamy paneer curry.

With Rice

  • Basmati Rice: Steamed basmati rice is an excellent accompaniment, allowing the rich gravy to be absorbed by the rice.
  • Jeera Rice: Add some extra flavor by serving with jeera (cumin) rice, which complements the spices in the curry.
  • Pulao: A light vegetable pulao or peas pulao can add a colorful and nutritious side.

Expert Tips:

  • Choosing Paneer: Use fresh paneer for the best results. If using store-bought paneer, soak it in warm water for 15 minutes to soften it.
  • Tomato Puree: Make your own puree by blending blanched tomatoes for a richer taste. Cook the tomato puree until the raw smell is gone for better flavor.

Paneer Lababdar (No onion or Garlic)

Paneer lababdar is a creamy dish made with paneer, tomato puree, cream and spices. It is a dish that originated from north of India and I am sharing an easy no onion or no garlic version.
5 from 4 votes
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 2 People


  • 2 tsp oil
  • 1 tsp salt
  • 1 tsp chopped green chilies
  • 3 roma tomato puree 1 and 1/2 cup
  • 1 tsp sugar
  • 1 tsp Garam masala
  • 1/4 tsp turmeric powder
  • 1 and 1/2 tsp red chili powder
  • 1 tsp kasoori methi dry
  • 1 tsp corriander powder
  • 1 tablespoon cashew powder
  • 1/2 cup heavy cream
  • 200 gram shredded paneer
  • 1/4 cup diced bell peppers
  • 200 gram cubed paneer
  • 1/2 tsp crushed fennel seeds
  • 1/2 cup chopped cilantro


  • In oil add, bell peppers and let it cook then add tomato puree, salt, and cashew powder and let it cook till 1/2 of water is absorbed
  • Then add red chili powder, turmeric powder, fennel seeds, garam masala powder and let the oil separate
  • Then add water and paneer and cook till gravy thickens and paneer softens
  • Add sugar, shredded paneer, heavy cream, cilantro and mix it
  • Add kasoori methi in the end, let it simmer for few minutes
  • Garnish with cilantro and shredded paneer and serve it hot with Parathas or rice
Keyword paneer dish, paneer lababdar