Paneer Lababdar

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  • 225 ml Knorr Tomato Makhani Gravy Base
  • 50 g Knorr Onion Tomato Base Gravy
  • 100 g Paneer, cut into diamond shapes
  • 5 g Ginger Garlic Paste
  • 5 g Chopped Chilli
  • 4 g Kashmiri Red Chilli Powder
  • 4 g Dhaniya Powder
  • - Jeera Powder
  • 3 g Kasuri Methi
  • 25 ml Fresh Cream
  • 3 g Cardomom Powder
  • to taste Salt
  • 3 g Honey
  • 3 g Garam Masala
  • 20 ml Oil
  • 10 g Butter
  • - Chopped Coriander, for Garnish


    • Heat oil in a pan. Add Ginger-Garlic Paste, Red Chilli Powder, Coriander Powder, Jeera Powder and quickly add Knorr OTBS Gravy, saut√© for a while. Add chopped chilli post that.
    • Add Knorr Makhni Gravy NONG, Paneer, Garam Masala, Kasuri Methi, Honey, Cream, Butter. Give it a nice boil.
    • Garnish with chopped coriander.
    • Serve Hot with Naan or Roti.

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