Matar Paneer Lababdar, Yellow Moong Dal Cabbage Vada ~ Weekend Cooking

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With Sunday being the Tamil New Year, I wanted to make something special. Since I had to do Zarda, I decided to plan for some elaborate dishes, that naturally included Paneer. I think I made the best use of the Sunday, with cooking couple of dishes, keeping in view of our visit to my friends place. Kids were restless, wanting to leave on time, one thing was they wanted to see the babies, second was the movie that was going to be aired.
They managed to watch some of it at their place and then we hurried home to catch up the rest of the movie. I was almost not sure if I would have time to make the Somas and the Zarda, I had already made one traditional dish and kept it as backup. So I am glad I finally ended up making everything so that I have the backup dish for this series.
The vegetarian gravy that I made included peas and paneer, the deadly combo. However pairing it with Vegetable pulao was not a great idea. Hubby dear said I should have made Jeera Rice for this. Anyway this is something I would be making it again. Konda liked it very much and I made chapatis for her dinner for this.

The vada that’s shared today is from Amma. It’s another interesting usage of Cabbage into a fried vada. Seeing that I had Somas to offer, hubby dear refused to taste Zarda, saying he doesn’t like tutti fruiti. I said he had to taste as I had to post it for ICC.  Well that’s one statement he never says no, especially when a new dish needs his approval, he is quite agreeing to the whole exercise. I had no issues with Somas, as the entire batch was almost over by the time I was done with the clicks. Please don’t ask me what Lababdar means, the recipe I had stored had the name, though I had changed a lot in the given recipe!

Following from last week, I am joined by Champa and Vaishali who have shared their Weekend Cooking with me. Hop on and enjoy! Champa has made some delicious looking sweet dish called the Hayagreeva and Vaishali was smart to share Zarda! What was surprising was that I had only recently read about Hayagreeva and wanted to know how it looks. By looking at Champa’s bowl, I am really tempted. About Vaishali’s Zarda, of course she is a master when it comes to decoration and presentation. You will have no choice but to drool over both the dishes!

Matar Paneer Lababdar

Matar Paneer Lababdar

Matar Paneer Lababdar

Ingredients Needed

Paneer – 250 gms
Fresh Peas – 1 cup
Onions – 2 medium
Ginger garlic paste – 1/2 tsp
Poppy Seeds, Melon seeds – 1 tsp
Red chili powder – 1 tsp
Salt to taste
Garam masala – 1/2 tsp
Cream – 2 tsp
Coriander leaves handful
Oil – 2 tsp

How to make the Mata Paner Lababdar

Heat the oil add onions and saute till it turns colour, then add ginger garlic paste. Cook till both turns to a nice colour.

Add the fresh peas and simmer.

Grind both poppy seeds and melon seeds to a fine powder.

Now add all the spice powders along with poppy seed powder, mix well.

Add water and bring to boil. When the gravy thickens, add paneer cubes. Finally add the fresh cream and simmer for 5 mins.

Garnish with coriander leaves and switch off.

Serve with Rotis


You can garnish with roasted almond slivers,Serve hot, garnished with coriander and almonds.

Yellow Moong Dal Cabbage Vada
Yellow Moong Dal Cabbage Vada

Yellow Moong Dal Cabbage Vada

Ingredients Needed:

Split Yellow Moong dal – 1 cup
Cabbage – 1 cup
Besan – 1/4 cup
Rice flour – 1 tbsp
Salt to taste
Red Chili powder – 1/2 tsp
Ginger – 1″
Green chilies – 3 nos
Oil for deep fry
Curry leaves

How to make the Vada

Soak the moong dal for 30 mins, finely shred the cabbage and keep it aside.

Grind the moong dal to a fine paste. Grind ginger and green chilies to a paste.

In a bowl, take the moong dal paste, cabbage, salt, red chili powder, ginger green chili paste. Mix well and slowly add the besan and rice flour to get a stiff batter.

Heat a pan with oil, when it is hot, pat down the batter as vadas and deep fry on both sides.

Drain the vada on to a kitchen towel.

Zarda ~ Sweet Saffron Rice from Kashmir
Enjoy the week ahead!

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Matar Paneer Lababdar, Yellow Moong Dal Cabbage Vada ~ Weekend Cooking
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  1. I have never used melon seeds in cooking. Different. I had eaten cabbage pakodas once, I never thought of trying since people prefer onions over that in vada.

  2. Valli..hats off to your week end cooking..I get one day off from work and sometimes just dont want to cook!!…I dont mind cooking something quick..but the vadas..and Paneer looks yum ..who cares whatever it means..ehe..ehe..

  3. Hi, i am new to your blog. I want to make paneer lababdar. Can you clarify whether the dish requires 1 tsp each of poppy seeds and melon seeds or both together should measure 1 tsp? Nice blog. This will be my first recipe to try from your blog. Do help me out.thanks in advance. Vats

  4. Vats I meant both together should measure 1 tsp. However the melon seeds is for richness, and gravy also. so if you increase it a bit is not going to cause any problem.

  5. Thanks for clarifying. I like the south Indian twist to this recipe by adding poppy seeds. I made it however something was lacking. I still liked it over the north Indian version. So I plan to make it again. Your gravy has a nice red colour. Mine looked white despite adding red chillie powder. I didnt add turmeric because it wasn't mentioned in the ingredients but the picture shows you added more powders. Can you kindly clarify this as well. Also did you add tomatoes. Is that why you have a nice red colour. I tried the onions with ginger garlic then ground this mixture with poppy and melon seeds and then returned it to the pan. I later added the peas etc as mentioned. The quantity of poppy seeds was less and my Indian Chutney jar wouldn't have ground it to a fine powder. Any tips for dry grinding poppy seeds so that i can add the powder at a later stage as you have done. Sorry for the barrage of questions. Vats

  6. Vats No problem with the questions.

    I am glad you liked this version, because I know my daughter loved it a lot. Coming to the questions, I seem to have forgotten to mention turmeric pw. However I must confess turmeric powder is default in my cooking unless until I mention that I didn't use it. I skip adding it to only handful of recipes like Malai koft etc, where the colour has to be white. Anyway sorry for the confusion, will update it to the recipe. If you want you can add coriander powder also. That gives a good taste and body to the gravy as well.

    I didn't add tomatoes though, this is one of those recipes thats without tomatoes. You can add lemon juice at the end.

    For poppy seeds, I normally grind in large quantity and store it. In this case I ground it with melon seeds and was able to grind it to some extent.

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