lehsuni paneer

Lehsuni Paneer

Having lived in Delhi for a decade, my love for North Indian food has grown immensely. From a person who was only about her plate of rice with fish and greens, I have become a fond lover of North Indian dhaba food.

Here is an experiment for that love – Lehsuni paneer. I am a big fan of lehsun (garlic) so loved this recipe to bits. It is extremely simple to prepare and goes really well with some hot phulkas. I think tomatoes are usually not added to this recipe, but I added some tomato puree because I love to experiement, and it turned our all in the favour of great taste.

lehsuni paneer

This lehsuni paneer is a thick gravy, packed with loads of flavour. The aromatics and spices are quite minimal, but they bring about a really great balance of flavours. I hope you try this soon.

lehsuni paneer

Preparation time – 20 minutes

Cook time – 30 minutes

Serves – 3-4 people

Ingredients

  • 200 g paneer, cut in cubes
  • 30 ml mustard oil
  • 120 g onion paste
  • 2 green chillies, slit in half
  • 15 g garlic, finely chopped
  • 100 g tomato puree
  • 1 tsp cumin powder
  • 80 ml fresh cream
  • Salt to taste
  • 4 g turmeric powder
  • 4 g cumin powder
  • 200 ml hot water
  • 4 g kasuri methi/dried fenugreek leaves
  • 2 g garam masala
  • 15 ml ghee
  • Chopped coriander leaves for garnish

Directions

  1. Heat mustard oil in a kadhai or skillet.
  2. Once the oil starts to smoke and turns into a pale yellow color, add the onion paste. Saute till the rawness of the onion disappears.
  3. Add the green chillies and finelt chopped garlic. Saute for a few seconds. Do not burn.
  4. Pour the tomato puree and stir in medium heat till its rawness leaves.
  5. Season with salt, turmeric powder and cumin powder. Mix well.
  6. Pour 50 ml hot water to prevent the masala from sticking.
  7. Beat fresh cream into the pan and mix till everything combines well.
  8. Add the rest of the hot water and let it come to a boil.
  9. Garnish with kasuri methi and stir.
  10. Add the paneer cubes towards the end to prevent them from breaking.
  11. Drizzle a tablespoon of ghee on top.
  12. Used chopped coriander leaves and garnish and serve hot with rotis or parathas.

lehsuni paneer

lehsuni paneer

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