Dhaba Style Paneer Lababdar

Craving something creamy, cozy, and downright comforting? Say hello to Paneer Lababdar; the rich and royal North Indian curry that tastes like it came straight from a dhaba or restaurant but is surprisingly easy to whip up at home! Whether you're cooking for a festive dinner, treating your family on the weekend, or just need a pick-me-up meal after a long day, Paneer Lababdar is here to impress. And don’t worry, I’ll walk you through every creamy, dreamy step so you get it just right. Let’s get cooking!

• 2 tablespoons unsalted butter
• 2 teaspoons neutral oil (like canola or avocado oil)
• ½ inch piece fresh ginger, peeled
• 4 cloves garlic
• 1 teaspoon cumin seeds
• 1 large yellow onion, finely chopped
• 3 green chilies (adjust to heat preference)
• 3 medium roma tomatoes, finely chopped
• Handful of cilantro stems
• 10-12 cashew nuts
• 2 teaspoons melon seeds (sub sunflower seeds if needed)
• 4–6 Kashmiri red chilies (dried)
• 1 teaspoon salt
• 1/2 cup water

• 14 oz (400g) paneer, cubed (store-bought or homemade)
• 2 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 4 cloves
• 2 green cardamom pods
• 1/2 teaspoon turmeric powder
• 2 teaspoons red chili powder
• Ground masala paste (from above)
• 1 teaspoon sugar
• 1 teaspoon kasuri methi (crushed between your palms)
• 1/2 teaspoon garam masala
• 2 tablespoons heavy cream (or half and half)
• 1/2 small onion, finely chopped
• 1/2 green bell pepper, finely chopped
• Chopped fresh cilantro, for garnish