Paneer Lahori

Name: Paneer Lahori
Cuisine: Indian
Ingredients: 250 gms Paneer; 2 onions; few garlic pods; 1 tbsp ginger; few green chillies; 2-3 tomatoes; as required whole spices (bay leaf, cinnamon stick, cloves, black cardamom); 1 tsp each coriander powder, cumin powder, red chilli powder, Kashmiri red chilli powder

pragya singh @cook_16705184

Noida

Paneer Lahori is a thick and creamy gravy made with a blend of flavors. This is a super duper heat combinations of spices with paneer and onion-tomato base that goes very well with roti or naan. #paneer #cooking_day_diaries

pragya singh @cook_16705184

Saved

Ingredients

250 gmsPaneer
2onions
fewgarlic pods
1 tbspginger
fewgreen chillies
2-3tomatoes
as requiredwhole spices (bay leaf, cinnamon stick, cloves, black cardamom)
1 tsp eachcoriander powder, cumin powder, red chilli powder, Kashmiri red chilli powder

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Steps

1

Heat 2 tbsp ghee/ oil in a pan and shallow fry paneer until golden brown from both the side. Transfer them to a plate.
2

In the same pan, take the ingredients onions, garlic cloves, ginger, and green chilli. Fry until the onions turn translucent then add tomatoes. Add roasted cashew nuts and give it a nice mix. Remove them to a plate and let it cool down.
3

Transfer the mixture to a mixie jar and grind to a smooth paste. Keep aside for later use
To the same pan add 1tbsp ghee/ oil and add the whole spices (bay leaf, cinnamon stick, cloves, black cardamom, and green cardamoms) and roast them for 30 secs. Add the finely chopped onion, green chilli, and ginger Juliennes and fry until it is cooked and then add the paste we kept aside earlier.
4

Fry the masala for 4-5 mins on medium flame and then add coriander powder, cumin powder, red chilli powder, Kashmiri red chilli powder, and salt as required. Mix well and again cook until it starts leaving oil from the sides. Add 1 cup of water and garam masala. Cover and cook until the gravy thickens
5

Add paneer to the the gravy and cook it for 2 minutes.