LAHSOONI METHI PANEER

LAHSOONI METHI PANEER

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Are you bored of regular Matar paneer, Palak paneer, Paneer butter masala and want to try something different…then try this recIpe of Lahsooni Methi Paneer ” ,  this dish is originally from Punjab region, I had tasted this on my trip to Chandigarh and always wanted to recreate this dish in my home kitchen to relive those yummy memories again..

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Lahsooni Methi Paneer means garlic flavored cottage cheese cooked in a creamy gravy with either fresh or dried fenugreek leaves which add 5 stars to the aromatic gravy, you have to try this recipe to believe me as this is one of the best combination of flavors in a paneer gravy I have ever tasted and once you try this dish it will become your favorite dish made out of paneer ( cottage cheese).

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This gravy can even be made vegan by substituting paneer with tofu and skipping the cream and adding coconut milk instead, even an addition of mixed veggies can make this gravy more healthy and filling, use your own imaginations to create different varieties of the same gravy.

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Today I am sharing with you all my way of making this recipe as I like it. This gravy is best accompanied with some Laccha Parathas, Nans (for recipe click here), Tandoori rotis (for recipe click here) or simple Phulkas , and you are ready with a scrumptious meal for your family and friends.
Have shared many more vegetarian gravies and subzi recipe on my blog do click on the names given below to check their recipes too, hope you will love them too.PANEER BUTTER MASALA, BATATA SUKHI BHAJI, SARSO KA SAAG, SHAHI PANEER, SOYA BUTTER MASALA, BAINGAN MASALA , GOBI MATAR KEEMA, PANEER BHURJI GRAVYWALA, VEG MAKKHAN WALA, DUM ALOO .

FullSizeRender_5RECIPE FOR LAHSOONI METHI PANEER:
Ingredients:

  • 200 gms – Paneer cut into cubes or triangles
  • 10 cloves – Garlic big cloves chopped finely
  • 1 big – Red Onion sliced
  • 1 big – Tomato chopped roughly
  • 1 tbsp – Green chilies chopped roughly
  • ½ tsp – Turmeric powder
  • 1 &1/2 tsp – Red chili powder
  • 1 tsp – Coriander powder
  • ½ tsp – Garam masala
  •  4 +1 tbsp – Kasoori methi ( dried fenugreek leaves)
  • 2 tbsp – Cashew nuts
  • ¼ th cup – Yoghurt
  • 1 tsp – Lemon juice
  • Chopped coriander leaves for garnish
  • 2 to 3 tbsp – Oil to cook
  • 1 tbsp – Oil or ghee for the final tadka(tempering)
  • 2 to 3 – Big cloves of garlic finely chopped for the final tadka(tempering)
  • ½ tsp – Deghimirch for tadka(tempering)
  • 1 tbsp – fresh cream ( optional)
  • A big pinch of sugar optional
  • ½ tsp – Sahijeera
  • Salt to taste

FullSizeRender_4METHOD:

    1. Cut the paneer into desired shape wash thoroughly and soak in room temperature water, keep aside.
    2. Heat oil in a pan add the chopped garlic, and fry till light pink in colour.
    3. Add the green chilies and sliced onions, add a dash of salt.
    4. Add some cashewnuts , kasoori methi, turmeric  powder, red chili powder, coriander powder, and the chopped tomatoes cook till the tomatoes are softened and the raw smell of the dry masalas have gone.
    5. Cool the above mixture and grind it in a mixer grinder to a smooth paste along with ¼ th cup of curd and little bit of water. ( Do not add to much water while grinding just add enough to make a smooth thick paste)
    6. Heat a pan again and add 1 tbsp of oil more, add to this ½ tsp sahijeera let it splutter, then add in the garam masala powder to the hot oil and immediately add in the above prepared paste

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  1. Fry the masala for some time till the raw smell of curd is gone and the oil leaves the sides of the masala.
  2. Add sugar and salt to taste and add some water to get the desired consistency of the gravy, bring the gravy to a boil and lower the flame, add in the drained paneer pieces which were soaking in water. ( The gravy needs to simmer on medium to low flame for 5 to 6 minutes covered, if at any point you see that the gravy is getting too thick then add some more boiling water to adjust the consistency of the gravy)
  3. After simmering the gravy for 5 to 6 minutes add I tbsp. Fresh cream to finish the gravy boil for few seconds, you will see specks of oil floating on the top of the gravy, this is the sign that the gravy is done, switch off the flame.
  4. Side by side heat a small pan with 1 tbsp of oil or ghee for the final tadka , when the oil is heated add the chopped garlic for the tadka and fry till light pink, add in the deghimirch powder and switch off the flame, the garlic keeps on frying even if the flame is switched off at last you will get golden fried garlic.
  5. Add this tadka to the above prepared gravy and give a good mix, add at last finish the gravy with crushed kasoorimethi and a dash of lemon juice, taste the seasonings and adjust accordingly.
  6. Serve piping hot Lahsooni Methi Paneer with Nans, Tandoori Rotis, Laccha Parathas , or simple Phulkas.

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4.3 from 3 reviews
LAHSOONI METHI PANEER
 
Author:
Recipe type: Main Course, Veg
Cuisine: Indian
Ingredients
  • 200 gms – Paneer cut into cubes or triangles
  • 10 cloves – Garlic big cloves chopped finely
  • 1 big – Red Onion sliced
  • 1 big - Tomato chopped roughly
  • 1 tbsp – Green chilies chopped roughly
  • ½ tsp – Turmeric powder
  • 1 &1/2 tsp – Red chili powder
  • 1 tsp – Coriander powder
  • ½ tsp – Garam masala
  • 4 +1 tbsp – Kasoori methi ( dried fenugreek leaves)
  • 2 tbsp – Cashew nuts
  • ¼ th cup – Yoghurt
  • 1 tsp – Lemon juice
  • Chopped coriander leaves for garnish
  • 2 to 3 tbsp – Oil to cook
  • 1 tbsp – Oil or ghee for the final tadka(tempering)
  • 2 to 3 – Big cloves of garlic finely chopped for the final tadka(tempering)
  • ½ tsp – Deghimirch for tadka(tempering)
  • 1 tbsp – fresh cream ( optional)
  • A big pinch of sugar optional
  • ½ tsp – Sahijeera
  • Salt to taste
Instructions
  1. Cut the paneer into desired shape wash thoroughly and soak in room temperature water, keep aside.
  2. Heat oil in a pan add the chopped garlic, and fry till light pink in colour.
  3. Add the green chilies and sliced onions, add a dash of salt , cook the onions till soft.
  4. Add some cashewnuts , kasoori methi, turmeric powder, red chili powder, coriander powder, and the chopped tomatoes cook till the tomatoes are softened and the raw smell of the dry masalas have gone.
  5. Cool the above mixture and grind it in a mixer grinder to a smooth paste along with ¼ th cup of curd and little bit of water. ( Do not add to much water while grinding just add enough to make a smooth thick paste)
  6. Heat a pan again and add 1 tbsp of oil more, add to this ½ tsp sahijeera let it splutter, then add in the garam masala powder to the hot oil and immediately add in the above prepared paste
  7. Fry the masala for some time till the raw smell of curd is gone and the oil leaves the sides of the masala.
  8. Add sugar and salt to taste and add some water to get the desired consistency of the gravy, bring the gravy to a boil and lower the flame, add in the drained paneer pieces which were soaking in water. ( The gravy needs to simmer on medium to low flame for 5 to 6 minutes covered, if at any point you see that the gravy is getting too thick then add some more boiling water to adjust the consistency of the gravy)
  9. After simmering the gravy for 5 to 6 minutes add I tbsp. Fresh cream to finish the gravy boil for few seconds, you will see specks of oil floating on the top of the gravy, this is the sign that the gravy is done, switch off the flame.
  10. Side by side heat a small pan with 1 tbsp of oil or ghee for the final tadka , when the oil is heated add the chopped garlic for the tadka and fry till light pink, add in the deghimirch powder and switch off the flame, the garlic keeps on frying even if the flame is switched off at last you will get golden fried garlic.
  11. Add this tadka to the above prepared gravy and give a good mix, add at last finish the gravy with crushed kasoorimethi and a dash of lemon juice, taste the seasonings and adjust accordingly.
  12. Serve piping hot Lahsooni Methi Paneer with Nans, Tandoori Rotis, Laccha Parathas , or simple Phulkas.

20 Comments

  1. It looks so delicious. I am coming across this recipe for the first time. I also have the ingrediants that you mentioned. Will try it out for dinner 🙂

     
    • mukherjee soma

      Thanks Madhu for liking the recipe do try the recipe hope you will enjoy it, if possible do give me a feedback would be happy to hear from you 😊😊

       
  2. Alokita srivastav

    So much tempting …very delicious…i made this …give some more yummy recepie …

     
    • mukherjee soma

      Thanks so much for the lovely feedback Alokita , coming up with more such yummy recipes stay tuned.

       
  3. This dish looks amazing!! Love your clicks 🙂

     
  4. Methis paneer looks so scrumptious Soma. Methi and paneer are my favorite combo. Lovely clicks. 🙂

     
  5. Afroz Shaikh

    This paneer looks so delicious, I have in my every meal 🙂

     
  6. The paneer gravy looks just mouthwatering 👍yum yum

     
  7. This looks so Delicious and inviting!

     
  8. Looks beautiful. I know this will taste good with paratha and steamed rice as well:)

     
  9. This dish is treat for my eyes and taste buds, such a drool-worthy curry!

     
  10. Very scrumptious ❤️ Love paneer 😊😊

     

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