Restaurant Style Lasooni Paneer

By Ranveer Brar · 60 min

Ingredients

Instructions

1. In a blender, grind 1 cup mint leaves, 1 cup chopped coriander leaves, 10-12 garlic cloves, 1 green chilli, a 1-inch piece of ginger, salt to taste and 2 heaped tbsp beaten curd into a smooth paste.
2. Heat 2-3 tbsp oil in a pan. Add 1 tsp cumin seeds, ¼ tsp fennel seeds and 1 bay leaf and let them splutter.
3. Add 7-8 sliced garlic cloves and 1 finely chopped large onion and sauté for 2-4 minutes until translucent.
4. Add 1 heaped tbsp finely chopped tender coriander stems, salt to taste, ½ tbsp crushed coriander seeds and 2 chopped green chillies and sauté briefly.
5. Add the prepared paste and cook for 7-8 minutes until oil separates from the gravy.
6. Add 2 tbsp cubed butter and 800 g diced paneer and cook until the paneer is heated through.
7. Finish with a pinch of sugar, 1 tsp crushed black peppercorns, 1 tsp lemon juice, 1-2 tbsp cubed butter and mix well.
8. Fry 2 dried Kashmiri red chillies in 1-2 tbsp hot oil until crispy, then drain on absorbent paper.
9. Serve in a bowl garnished with crushed dried fenugreek leaves, the fried chillies, a coriander sprig and a lemon wedge, with roti.

Summarized from Ranveer Brar's video. Watch it for the details.

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