Paneer Lababdar
Creamy tomato curry with tender paneer chunks and bell peppers in a rich, aromatic sauce. A vegetarian Indian classic ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 16g
Ingredients
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Open the appInstructions
Step 1
Cut paneer into 1-inch cubes. Slice onion into thin half-moons and dice bell pepper into 1-inch pieces.
Step 2
Heat oil in a large skillet over medium-high until shimmering, ~90 seconds.
Step 3
Add onion. Cook, stirring often, until edges turn golden brown, ~5 minutes.
Step 4
Stir in ginger-garlic paste. Cook for 30 seconds until fragrant.
Step 5
Add spice blend and stir constantly for 20 seconds to bloom the spices.
Step 6
Pour in crushed tomatoes. Simmer on medium, stirring occasionally, 6 minutes.
Step 7
Add bell pepper and paneer cubes. Gently stir to coat with sauce.
Step 8
Simmer uncovered until peppers soften and paneer edges warm through, ~4 minutes.
Step 9
Remove from heat. Stir in cream or yogurt until sauce looks glossy and cohesive.
Step 10
Taste and adjust salt and spices. Serve hot over rice or with naan.
Tools you’ll need
- 12-inch skillet or large heavy-bottomed pan
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
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