Lababdar Paneer is a popular Indian dish that consists of Paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. The dish has its origins in North Indian cuisine and is often served as a main course. The name "lababdar" comes from the word "labab" which means strong desire or craving in Urdu and Hindi. The dish is called so because it is known for its rich, flavorful, and indulgent taste, which is sure to satisfy your taste buds. The dish is often accompanied by naan, roti, or rice and is enjoyed by many across India and around the world.

Here's a recipe and step-by-step instructions for making Lababdar Paneer at home:

Ingredients:

• 200 grams of Paneer (Cottage Cheese)
• 2-3 medium-sized onions, finely chopped
• 2-3 medium-sized tomatoes, finely chopped
• 1/2 inch ginger, grated
• 1-2 green chilies, finely chopped
• 2-3 cloves of garlic, finely chopped
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 cup cream
• 2 tablespoons oil
• Salt, to taste
• Coriander leaves, for garnishing

Instructions:

• Cut the paneer into small cubes and soak them in hot water for 10 minutes. Drain and keep aside.
• Heat oil in a pan and add cumin seeds. Once they start to crackle, add chopped onions and sauté until golden brown.
• Add ginger, garlic, and green chilies and sauté for another minute.
• Add chopped tomatoes and all the dry spices - coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook for 2-3 minutes.
• Once the tomatoes are soft and mushy, turn off the heat and let the mixture cool down for a few minutes.
• Transfer the mixture to a blender and blend until smooth. You can add a little water if required to make a smooth paste.
• Heat the same pan and add the blended tomato-onion mixture. Cook on low flame for 2-3 minutes until the mixture thickens.
• Add cream and salt to the mixture and cook for another minute.
• Add the paneer cubes and mix well, making sure each piece is coated with the sauce.
• Cook for another 2-3 minutes until the paneer is heated through and the sauce has thickened.
• Garnish with coriander leaves and serve hot with naan or rice.

Some additional tips and information on making Lababdar Paneer at home:

1. Soaking the paneer cubes in hot water for 10 minutes helps to soften them and make them more tender.
2. If you prefer a spicier dish, you can adjust the number of green chilies and red chili powder according to your taste.
3. You can also add some kasuri methi (dried fenugreek leaves) to the dish for a slightly bitter and nutty flavor. Crush the kasuri methi between your palms before adding it to the dish.
4. It's important to cook the tomato-onion mixture until it's fully cooked and soft before blending it, otherwise, you might end up with a grainy texture in the final dish.
5. If you don't have a blender, you can use a hand-held immersion blender or a food processor to blend the tomato-onion mixture.
6. Make sure to cook the paneer cubes on low flame, as high heat can make them tough and rubbery.
7. If the sauce is too thick, you can add a little water or milk to thin it out.
8. You can use fresh cream or heavy cream for this recipe. If using heavy cream, you might need to add a little water to thin it out.
9. For a vegan version of this dish, you can substitute paneer with tofu and use coconut cream instead of dairy cream.
10. Lababdar Paneer pairs well with naan, roti, or rice. You can also serve it as a side dish or appetizer.
11. Leftover Lababdar Paneer can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Your Lababdar Paneer is now ready to be served. Enjoy!