Lahori Paneer | Restaurant Style Paneer Lahori

Paneer lahori is a creamy tangy and delicious gravy made with onions, tomato, yogurt and freshly ground spices along with other spice powders. The gravy must be well cooked to enjoy the flavourful paneer. The marinated paneer is first fried and then added to the cooked gravy. I was inspired by Chef Ranveer Brar's recipe and so thought to give it a try. I have modified the measures according to the amount of paneer. The outcome was a very delicious recipe that you can try anytime sooner. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 4

Author ~ Julie

Ingredients

for marinating 

paneer 200 g

salt 1/4 tsp

Kashmiri chilli powder 1/4 tsp

for ground masala 

coriander seeds 1 tsp

black pepper corns 1 tsp

cumin seeds 1/2 tsp

cloves 2

black cardamom 2

for gravy 

onion 1 fine chopped

tomato 2 or 1/2 cup purée

whole spices - cloves 2, black cardamom 1, bay leaf 1

Kashmiri chilli powder 1 tsp

hot chilli powder 1/2 tsp

coriander powder 1 tbsp

ginger-garlic paste 1 tsp

prepared masala 2 tsp 

yogurt 2 tbsps

dried fenugreek leaves (kasuri methi) 1/4 tsp 

coriander leaves 2 tbsps

oil 3-4 tbsp

salt to tastes

for garnish (optional step)

green chillies 1 sliced

fresh cream 1 tbsp

ghee 1 tsp

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  Method

• Cut the paneer in slender slices. Add the Kashmiri chilly powder ad salt. Marinate for 15–20 minutes.
• In a blender jar, add the spices listed under 'for ground masala'. Blend to a coarse powder and keep aside.
• Heat a pan and add oil. Fry the paneer pieces until lightly browned. Drain from the oil and keep aside.
• In the same fried oil, add the whole spices followed by onions.Add the ginger-garlic paste, sauté until the raw smell disappears and onions turn lightly browned.
• Add the spice powders on low flame and sauté. To this add the yogurt and give a quick mix. Cook till oil separates. Then add the tomato purée along with the prepared masala (2 tsp) & chopped coriander stems. Cook for 7–10 minutes until the masala looks well cooked. 
• The masala must be well cooked until oil separates. To this, add a cup of water and bring to a boil. Slide in the fried paneer and cook again for minutes.
• The gravy thickens and the paneer absorb the flavours. Finally, crush the kasuri methi and sprinkle. Add the chopped coriander leaves and switch off the flame.
• If you want to give the restaurant style look then, go for garnish else can skip this step if you're calorie conscious.Add ghee and green chillies cut for garnish, and add fresh cream. Serve warm with phulkas or butter naan.

NOTES

* The addition of oil is more compare to other gravy, but the gravy must be cooked in good quantity of oil, and then we can drain out the oil once the oil separates if needed.

* Adding of the granish items like ghee and cream is strictly optional as it adds to the tastes, but can be omitted if you're health conscious.

* The prepared masala is 3 tsp but use only 2 tsp for this measure of paneer.