If, like us, you are a hopeless curry lover, you probably spend a lot of time trying out new dishes and flavors. If you’ve ever wondered what the difference is between paneer lababdar vs kadai paneer, then wonder no more!
Keep reading to find out everything you need to know about these delicious Indian delicacies.
Paneer Lababdar vs Kadai Paneer: Are They Similar?
Spices
The two dishes are similar in terms of the spices used in each. Let’s take a look at what is included in these dishes.
| Paneer Lababdar | Kadai Paneer |
| Coriander seeds | Coriander seeds |
| Kasuri methi | Kasuri methi (fenugreek leaves) |
| Garam masala | Garam masala |
| Cumin seeds | Fennel seeds |
| Turmeric powder | Green cardamom |
As you can see from the table above, the majority of the spices used are the same, with one or two different additions.
Color
It is also fair to say that the color of each curry is similar as both can be established as red or orange. This is due to the use of tomatoes or tomato paste.
Paneer Lababdar versus Kadai Paneer: What Are The Differences?
Now we have discussed the similarities. It is worth exploring the differences between the two. So let’s get to it!
Texture
An authentic kadai paneer is chunky in texture. This is down to the addition of chopped green bell peppers (or capsicums) and onions.
Paneer lababdar, on the other hand, is slightly less chunky and is thicker in consistency due to the gravy base (which we will show you how to make further down!).
Is Paneer Lababdar Spicy?
Not really. While there are certain elements of spice, i.e., Kashmiri chilies, we wouldn’t rate it as ‘spicy’. The addition of heavy cream or milk certainly reduces any overpowering spices.
If spice is important to you, you may want to check out this post to find out how to spice your paneer lababdar up!
Is Kadai Paneer Spicy?
Kadai paneer is often described as a ‘spicy’ curry and this is clear to see from most recipes. Red chili powder, dried red chilies, and chopped green chilies are among the mix. So there’s no doubt that this Indian favorite is enough to warm your taste buds!
If you enjoy masala dishes, you may want to read about the differences in our article about paneer lababdar vs paneer tikka masala.
What Is Paneer and Why Is It Used In Indian Dishes?
Paneer, or Indian cottage cheese, is an acid-set cheese made from cow or buffalo milk. It is a popular meat-free alternative to use in curries, and together with spices and other vegetables, it makes for a succulent dish. Paneer is mild in taste and crumbly in texture.
With over 75% of Northern Indians classed as vegetarians, it’s no wonder why paneer is used in so many Indian meals.
Find out the difference between paneer lababdar vs paneer butter masala by clicking here!
Paneer Lababdar vs Kadai Paneer: The History Behind The Dishes
The word ‘Lababdar’ is used to describe a desirable, creamy dish. It is thought that this word is of Mughal origin and that this is where the influence comes from. You will find this delectable dish on most, if not all, Indian menus. This firm favorite can be cooked with chicken, beef or lamb, making it extremely versatile.
The origin of kadai paneer is unknown, but we can confirm that kadai is a traditional Indian cooking pot. Otherwise known as a karahi, a kadai is a deep bowl-shaped vessel made out of heavy gauge steel. It is used throughout the Indian sub-continent to create succulent dishes such as kadai paneer.
To find out the difference between kadai paneer vs saag paneer, click here!
Paneer Lababdar Vs Kadai Paneer: How Is Each Dish Served?
Paneer lababdar and kadai paneer dishes are often served during special occasions and celebrations. These versatile dishes are popular amongst adults and children of all ages. Both curries can be served with authentic Indian side dishes such as:
- Jeera rice
- Basmati rice
- Cumin rice
- Steamed rice
- Saffron rice
- Roti / Naan bread
- Flat breads
It is fair to say that each restaurant may take its own spin on kadai paneer and paneer lababdar dishes. However, this doesn’t take away the fact that they are two of the most enjoyable Indian meals loved by many individuals all over the world.
Paneer Lababdar: The Recipe
You might be feeling a little hungry after everything you’ve read so far. So here’s how to make your very own paneer lababdar.
Ingredients
1 tsp cooking oil
1 cup paneer cubes
1/2 tsp cumin seeds
1 tsp coriander seeds
1/4 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1 teaspoon ginger garlic paste
1/2 cup onions
1 1/2 cups fresh tomatoes
1/2 teaspoon dry fenugreek leaves
3/4 teaspoon sugar (optional)
Splash of fresh cream (optional)
2 tablespoons coriander leaves (optional)
Method
1. Heat the oil in a pan before adding the dried spices. Stir for a minute or two before adding the onions and ginger-garlic paste.
2. Sauté over medium heat before adding the ripe tomatoes and a cup of water. Allow cooking for a further 2-3 minutes.
3. Remove from the heat and allow to cool for 3-4 minutes before blending.
4. Transfer the blended tomato-onion paste into a pan and allow to cook over medium heat for 1-2 minutes.
5. Add the chopped paneer, fresh cream, and coriander leaves. Serve immediately.
For more information about how to make an authentic paneer lababdar, take a look at this video.
Can I Make a Vegan Version?
The best thing about most Indian recipes is that they are so versatile. So swapping meats for vegetables and switching milk or cream for dairy-free alternatives is possible. This way, you get a vegan dish with the same great taste! So how do you go about making a paneer lababdar, or a kadai paneer vegan?
First of all, you can swap the paneer with tofu pieces. If you’re not keen on tofu, why not change it up with the addition of vegetables such as mushrooms or sweet potatoes?
Swapping milk and heavy cream for plant-based items is a breeze in today’s supermarkets! Therefore, you’ll have no trouble at all if you want to vegan-ise these traditional curries.
