Food, recipes and more

By Chef Chandan Prajapati

Paneer Lababdar / Cottage Cheese in Thick Onion Tomato Gravy


Paneer or Cottage Cheese cut into cubes – 250 gm

Oil for cooking – 4 tbsp approximately

Bay leaf – 1

Cumin seeds – 1 tsp

Whole spices like cardamom, cinnamon and cloves – few of each

Ginger garlic paste – 1 tbsp

Green chilies fine chopped – use 2 to 4 as required

Onion fine chopped – use 4 peeled onions of medium size

Garam masala powder – ½ tsp

Red chilly powder – ½ tsp

Turmeric powder – a pinch

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Kasuri methi or dried fenugreek leaves – 1 tsp

Salt to taste

Fresh Coriander chopped – 2 tbsp

Yogurt – 4 tbsp

Cooking cream 1 tbsp

Honey - 1 tbsp


Red tomatoes chopped – use 6 tomatoes

Char magaz – 50 gm

Cashewnut – 50 gm

Sugar – 1 tsp

Water to boil tomatoes – as required


Chopped fresh coriander leaves

Dried fenugreek leaves


  1. First step is to make the tomato gravy by simply boiling tomatoes, charmagaz, cashew nuts and sugar in some water for 20 minutes.  Make a puree along with the water. Use this as tomato gravy.
  2. Now heat a pan or kadhai. Add cooking oil. Add bay leaf and cumin seeds. Add whole spices like cardamom, cinnamon and cloves. Stir on medium heat for few seconds. Add the ginger garlic paste, chopped green chillies and chopped onion. Cook till the onion turns brown. Now add tomato gravy and cook till the gravy is thick. Add little water if required. Now add the powdered spices like garam masala powder, red chilly powder, turmeric powder, cumin powder and coriander powder. Rub the kasoori methi in between your two palms and add to the gravy. Add paneer cubes, salt and fesh chopped coriander leaves. Whisk yogurt and gently add to the gravy. Cook for a while. Add little water if the gravy is too thick. Finish with some cream and honey.
  3. Serve hot garnished with some fresh chopped coriander leaves and little kasoori methi.


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