Paneer Lahori | Restaurant Style Paneer Lahori

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Paneer Lahori is a thick and creamy gravy made with a blend of flavors. This is a super duper hit combinations of spices with paneer and onion-tomato base that goes very well with roti or naan. This would be the best option to treat your guests or to include in your party menus or any other occasion.
Serves 4
For Masala Paste

  • 1 ½  Cup onion, roughly chopped
  • 1 Cup tomato, roughly chopped
  • 6-7 Cashew nuts, roasted
  • 1-inch ginger, roughly chopped
  • 4 Garlic Cloves
  • 1 Green Chili

For Curry

  • 200 Gms paneer, cut into cubes (or desired shape)
  • 1 Small onion, finely chopped
  • ½-inch ginger, cut into Julians
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 Black cardamom
  • 3 Green cardamoms
  • 4 Cloves
  • 1 Tbsp coriander powder
  • 1 Tsp red chili powder
  • 1 Tsp Kashmiri red chili powder
  • 1 Tsp Turmeric powder
  • ½ Tsp Cumin powder
  • 1 Tsp garam masala
  • 1 Tbsp Kasuri methi
  • 3-4 Tbsp ghee/ oil

Learn Step By Step Recipe With Pictures For Paneer Lahori | Restaurant Style Paneer Lahori
Step 1- Heat 2tbsp ghee/ oil in a pan and shallow fry paneer until golden brown from both the side. Transfer them to a plate

Step 2- In the same pan, take the ingredients mentioned under masala paste. Add onions, garlic cloves, ginger, and green chili. 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

Step 3- Transfer the mixture to a mixie jar and grind to a smooth paste. Keep aside for later use

Step 4- 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 30secs. Add the finely chopped onion, green chili, and ginger Julians and fry until it is cooked and then add the paste we kept aside earlier

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

Step 6- Add the shallow fried paneer and Kasuri methi. Mix well and turn off the flame. Paneer Lahori is ready to be served

Garnish with a tsp of ghee and serve warm with plain naan or roti and enjoy. 🙂


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