Our Vegan Paneer Lababdar Recipe

Vegan paneer lababdar is a flavorful and comforting Indian dish that’s perfect for any occasion.

With a rich, creamy tomato-based gravy and cubes of plant-based paneer (or tofu), this recipe delivers all the warmth and indulgence of the classic dish, completely veganized.

It’s a wonderful option when you’re in the mood for a satisfying and hearty meal. Serve it with vegan naan, steamed rice, or even a simple green salad for a wholesome spread.

Ready to try this delicious recipe? Let’s explore the step-by-step process to bring vegan paneer lababdar to your table!

Why You’ll Love This Recipe

Our family loves this dish, and here’s why we think you’ll love it too:

1. Packed with Spices

This dish features a blend of warm, aromatic spices that can be easily adjusted to match your heat and flavor preferences.

2. Rich and Creamy Gravy

The tomato-based gravy, enriched with blended cashews, delivers a thick and velvety texture without the need for dairy.

3. Comforting and Versatile

Vegan paneer lababdar is perfect for lunch or dinner and pairs beautifully with a variety of sides like naan, rice, or even quinoa.

4. Beginner-Friendly

This recipe is simple enough for anyone new to Indian cooking, with easy-to-follow steps and minimal prep work.

Ingredients For Vegan Paneer 

Ready to make this yourself? Here’s what you’ll need:

• 200g firm tofu or store-bought vegan paneer, cubed
• 2 tablespoons neutral oil
• 20 cashew nuts
• ¼ cup hot water (for soaking cashews)
• 2 medium ripe tomatoes, pureed
• ½ cup red onion, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon ginger-garlic paste
• ½ teaspoon cumin seeds
• 1 bay leaf
• 1 small cinnamon stick
• 2 cardamom pods
• ½ teaspoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• ½ teaspoon sugar (adjust as needed)
• 1 cup water (for gravy)
• ¼ cup coconut cream or cashew cream
• Salt, to taste
• Fresh coriander leaves, for garnish

Method

Step 1: Prepare the Cashew Paste

Soak the cashews in hot water for 15 minutes. Blend them into a smooth paste and set aside.

Step 2: Sauté the Aromatics

Heat the oil in a pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, and cardamom pods, letting them sizzle for 30 seconds. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until fragrant.

Step 3: Cook the Tomato Base

Add the pureed tomatoes and green chili to the pan. Cook over medium heat until the mixture thickens and the moisture evaporates. Stir occasionally to prevent sticking.

Step 4: Add the Spices and Cashew Paste

Mix in turmeric, coriander, garam masala, and salt. Cook for 1-2 minutes, then stir in the cashew paste. Let the mixture cook for another minute to develop its creamy texture.

Step 5: Build the Gravy

Add 1 cup of water and bring the mixture to a gentle simmer. Stir in sugar and adjust salt if needed. Add dried fenugreek leaves by crushing them between your palms for better flavor.

Step 6: Add the Vegan Paneer

Carefully fold in the tofu or vegan paneer cubes, ensuring they’re coated in the gravy. Simmer for 3-4 minutes to allow the flavors to meld.

Step 7: Finish with Coconut Cream

Stir in the coconut cream or cashew cream for a rich, silky finish. Simmer for 1-2 minutes, then turn off the heat.

Step 8: Serve

Garnish with fresh coriander leaves and serve hot with vegan naan, steamed rice, or your favorite side.

Our Troubleshooting Tips

Cooking can come with its challenges, but don’t worry—we’ve got you covered! Here are a couple of common issues you might face when making vegan paneer lababdar and how to fix them.

Why Is My Vegan Paneer Chewy?

If your tofu feels rubbery or tough, it’s likely been overcooked. To avoid this, gently fold the tofu into the gravy and let it simmer just long enough to absorb the flavors—about 3–4 minutes is perfect. Tofu is delicate, so there’s no need to let it cook for too long.

Why Is the Gravy Sour?

A sour gravy usually means the tomatoes you used weren’t ripe enough. Unripe tomatoes can have a tartness that overpowers the dish. Next time, look for tomatoes that are deep red and soft to the touch.

Already made the dish, and it tastes sour? Don’t worry—a pinch of sugar can help balance the flavors and bring out the natural sweetness in the gravy.

Serving Suggestions For This Vegan Paneer Lababdar Recipe

Vegan paneer lababdar is a versatile dish that pairs well with a variety of sides. Here are some ideas to complete your meal:

1. Serve with Bread

There’s nothing better than scooping up the creamy gravy with warm vegan naan or flaky parathas. The bread adds a satisfying texture and lets you enjoy every drop of the sauce.

2. Pair with Rice

A bowl of steamed basmati or fragrant jeera rice is a classic pairing. The rice soaks up the rich tomato gravy, making every bite flavorful and hearty.

3. Add a Fresh Salad

For a lighter side, a simple green salad with cucumbers, tomatoes, and a lemon vinaigrette works wonderfully. The freshness of the salad balances the richness of the dish and makes the meal feel more complete.

Feel free to mix and match these sides to suit your preferences. No matter how you serve it, vegan paneer lababdar is sure to be the star of your table!

Final Thoughts

Vegan paneer lababdar is a rich, flavorful dish that’s perfect for cozy dinners or special occasions. 

With its creamy texture and aromatic spices, it’s sure to impress anyone at your table. 

Try this recipe today, and enjoy the comforting taste of this classic Indian favorite—vegan style!