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 experiment, and it turned our all in the favour of great taste.
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.
Preparation time – 20 minutes
Cook time – 30 minutes
Serves – 3-4 people
- 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
- Heat mustard oil in a kadhai or skillet.
- Once the oil starts to smoke and turns into a pale yellow colour, add the onion paste. Saute till the rawness of the onion disappears.
- Add the green chillies and finely chopped garlic. Saute for a few seconds. Do not burn.
- Pour the tomato puree and stir in medium heat till its rawness leaves.
- Season with salt, turmeric powder and cumin powder. Mix well.
- Pour 50 ml hot water to prevent the masala from sticking.
- Beat fresh cream into the pan and mix till everything combines well.
- Add the rest of the hot water and let it come to a boil.
- Garnish with kasuri methi and stir.
- Add the paneer cubes towards the end to prevent them from breaking.
- Drizzle a tablespoon of ghee on top.
- Used chopped coriander leaves and garnish and serve hot with rotis or parathas.