Weekends call for special culinary indulgences, and what better way to elevate your weekend than with a hearty, flavorful meal? Enter Paneer Lababdaar, a rich and creamy Indian dish that tantalizes the taste buds with its aromatic spices and velvety texture. Paired with fragrant rice, this combination creates a symphony of flavors that promises to make your weekend dining experience unforgettable.

Paneer Lababdaar Recipe:

250g paneer (Indian cottage cheese), cubed
2 onions, finely chopped
2 tomatoes, pureed
1 green chili, finely chopped
1-inch piece of ginger, grated
3-4 cloves of garlic, minced
1/2 cup of cashew nuts, soaked in water
1/2 cup of fresh cream
1 teaspoon of cumin seeds
1 teaspoon of red chili powder
1 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
1/2 teaspoon of garam masala
Salt to taste
Fresh coriander leaves for garnish
2 tablespoons of cooking oil or ghee


1. Heat oil or ghee in a pan and add cumin seeds. Allow them to splutter.
2. Add finely chopped onions and sauté until golden brown the add grated ginger, minced garlic, and green chili. Sauté for a couple of minutes until fragrant.
3. Add the tomato puree and cook until the oil starts to separate from the masala.  Meanwhile, drain the soaked cashew nuts and grind them into a smooth paste.
4. Once the masala is cooked, add the cashew paste and mix well.
5. Sprinkle red chili powder, coriander powder, turmeric powder, and salt. Stir to combine.
6. Mow, add the paneer cubes and gently mix them with the masala.
7. Pour in the fresh cream and simmer the gravy on low heat for 5-7 minutes, allowing the flavors to meld together.
8. Sprinkle garam masala and garnish with fresh coriander leaves before serving.

Fragrant Rice Recipe:

1 cup basmati rice
2 cups water
1 tablespoon ghee or butter
2-3 green cardamom pods
1-inch cinnamon stick
2-3 cloves
Salt to taste

1. Under cold running water, rinse the basmati rice until the water runs clear. Drain well.
2. In a saucepan, heat ghee or butter over medium heat then add green cardamom pods, cinnamon stick, and cloves. Sauté for a minute until fragrant.
3. Add the drained rice to the pan and sauté for 2-3 minutes, stirring constantly.
4. Pour in water and add salt to taste. Bring to a boil.
5. Once boiling, reduce the heat to low, cover the pan, and let the rice simmer for 15-20 minutes or until all the water is absorbed and the rice is cooked through.
6. Before serving, use a fork to fluff the rice.