Paneer is a versatile ingredient widely used in everything from quick breakfast starters to rich main course dishes. While people love enjoying snacks like paneer bread rolls and paneer pockets in the morning, dishes like matar paneer and masala paneer remain massive favorites for lunch and dinner. However, if you want a robust and distinct garlic flavor infused into your cheese, trying out lasooni paneer is a must. Chef Ranveer Brar shares an easy guide on how to recreate that authentic restaurant style lasooni paneer right in your own kitchen.
Ingredients Needed For Lasooni Paneer
Preparing this flavorful dish requires two sets of ingredients, divided between the vibrant green paste and the main curry base.
- For the paste: 1 cup fresh mint leaves, 1 cup fresh coriander leaves, 10 to 12 garlic cloves, 1 green chili, 1 inch ginger, salt to taste, and 2 tablespoons of beaten curd.
- For the main dish: 2 to 3 tablespoons oil, 1 teaspoon cumin seeds, 1/4 teaspoon fennel seeds, 1 bay leaf, 7 to 8 garlic cloves, 1 large onion, salt to taste, half a tablespoon of crushed coriander seeds, 2 green chilies, the prepared green paste, an extra 2 tablespoons of oil, 800 grams of paneer cut into pieces, 1 teaspoon crushed black pepper, and 1 teaspoon lemon juice.
Step-by-Step Cooking Instructions
Creating this delightful dish involves a structured process that ensures the flavors blend together perfectly just like your favorite dining spot.
- Step One: To begin making the lasooni paneer, take a bowl and combine mint leaves, fresh coriander, garlic cloves, green chili, ginger, salt, and curd. Transfer this mixture into a mixer grinder jar and blend it into a smooth paste, then set it aside in a bowl for later use.
- Step Two: Next, place a kadai on the stove, turn on the heat, and add oil. Once the oil gets hot, add cumin seeds, fennel seeds, and a bay leaf, allowing them to crackle nicely. Then, add finely chopped garlic. When the garlic turns golden, add finely chopped onions and sauté for 2 to 4 minutes until they turn golden brown.
- Step Three: Now add tender coriander stalks, salt to taste, whole coriander seeds, and green chilies, and cook for a short while. Once all the ingredients are thoroughly roasted, pour in the prepared green paste and cook for 7 to 8 minutes until oil begins to separate from the gravy.
- Step Four: Finally, add the paneer pieces. You can use the paneer either raw or lightly fried according to your preference. After adding the paneer, mix everything well with the spices. At the end, sprinkle crushed black pepper and lemon juice, giving it a good stir. Transfer it to a serving bowl, garnish with dried kasuri methi, fried green chilies, coriander leaves, and lemon wedges, and serve hot with rotis.
