Ludhiana Style Cream Paneer | Dhaba Style Punjabi Paneer Curry | Kunal Kapur Recipes

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 146.5K views Jul 14, 2026

If you're looking for the ultimate creamy paneer recipe, this Ludhiana Wala Cream Paneer is a must-try! Rich, velvety and packed with flavour, this North Indian restaurant-style paneer curry is made with onions, cashews, yogurt, butter, fresh cream and a fragrant homemade garam masala. The result is a luxurious white gravy that's perfect for special occasions or indulgent family meals. Unlike tomato-based paneer gravies, this recipe delivers a beautifully rich and mildly spiced curry that pairs perfectly with butter naan, laccha paratha, tandoori roti, kulcha or jeera rice. Whether you're planning a dinner party, festive meal or simply craving authentic Punjabi flavours, this creamy paneer recipe will become a favourite. Ludhiana Wala Cream Paneer

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Curry

Water (पानी) - 2 cups
Onion, medium (प्याज़) - 6 nos
Ginger (अदरक) - a 2” piece
Garlic cloves (लहसुन) - 7-8 nos
Green chillies (हरि मिर्च) - 2-3 nos
Cashew Nuts, broken (काजू) - ½ cup

For marinating paneer

Paneer (पनीर) - 400 gms
Salt (नमक) - ¾ tsp

For garam masala

Black cardamom (काली इलाइची) - 2 nos
Peppercorn (काली मिर्च) - 15-16 nos
Mace, large (जावित्री) - 1 no
Coriander seeds (साबुत धनिया) - 2½ tbsp
Shahi Jeera (शाही जीरा) - 2 tsp
Cardamom (इलाइची) - 8-10 nos
Cloves (लौंग) - 5-6 nos

For Cooking

Curd (दही) - 1 cup
Butter (मखन) - 4 tbsp
Ginger, chopped (अदरक) - 2 tsp
Green chilli, slit (हरि मिर्च) - 3-4 nos
Milk (दूध) - 1 cup
Garam Masala (गर्म मसाला) - 1 tbsp (prepared above)
Kasoori methi powder (कसूरी मेथी) - a large pinch
Water (पानी) - as required
Cream (क्रीम) - ¼ cup
Coriander, chopped (ताज़ा धनिया) - handful
Peppercorn, crushed (काली मिर्च) - a pinch
In this video, you'll learn:

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Ludhiana Style Cream Paneer?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.