Lasooni Paneer Recipe

Lasooni Paneer Recipe or garlic paneer recipe is a creamy and delicious restaurant style North Indian Curry Recipe made with paneer and onion tomato gravy. As the name of the recipe says, this paneer curry is made with lots and lots of fresh garlic. The taste of this paneer curry is very unique, rich and delicious. Richness to this gravy comes from the cashew and fresh cream.

Paneer is cooked in so many ways in India. Basically no special vegetarian Indian meal is complete without paneer! Lasooni Paneer is one of those curries which got the tag of the party food or restaurant food.

When it comes to Indian food, without a doubt, the Indian-style cottage cheese or paneer always gets a lot of attention. Honestly, I love every version of paneer I’ve made including Paneer Butter Masala, Kadai Paneer, Paneer Do Pyaza, Matar Paneer and Paneer Dum Biryani.

This recipe is always in my list, and whenever we go out for dinner I search for this recipe in the menu and then enjoy it with Naan. But believe me nothing can beat the taste of homemade freshly prepared garlic flavored curry.

Do try other Paneer recipes :

• Paneer Do Pyaza
• Paneer Kathi Roll
• Hariyali Paneer Tikka
• Kadai Paneer
• Paneer Dum Tikka
• Matar Paneer
• Flavored Paneer
• Paneer Tikka Pizza Sliders 
• Paneer Butter Masala 
• Paneer Bhurji Gravy
• Paneer Dum Biryani
• Tandoori Paneer Tikka
• Malai Kofta
• Palak Paneer

Preparation Time: 15min  ∏  Cooking Time: 40min  ∏  Servings: 3-4 persons

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Tomato Onion Paste

 1 tablespoon oil

 1 teaspoon cumin seeds

 2 green cardamom

 1/2 inch cinnamon stick

 3-4 black peppercorns

 2 cloves

 1 bay leaf

 3 medium size onion (sliced)

 5 medium size tomatoes (roughly chopped)

 6-7 garlic cloves

 1 inch ginger

 10-12 cashew (soaked in warm water for 10mins)

 1-2 green chili

 1 tablespoon coriander powder

 1 teaspoon turmeric powder

 1 teaspoon red chili powder

 4-5 whole Kashmiri dry red chilies

 Salt to taste

For Main Gravy

 2 tablespoon oil or ghee

 1 teaspoon cumin seeds

 1 inch ginger (julienned)

 2-3 green chilies (slits)

 1 medium size onion (finely chopped)

 3-4 tablespoon garlic (chopped)

 Freshly prepared tomato onion gravy

 1/2 cup curd (whisked)

 1 teaspoon sugar

 Salt to taste

 1 teaspoon garam masala

 1 teaspoon Kasuri methi

 500 gm paneer (cubes)

 1/4 cup fresh cream

 1 tablespoon Butter

 1 tablespoon fried garlic

 2-3 tablespoon coriander leaves (chopped)

Step3: Now add 4-5 medium size tomatoes (roughly chopped) along with 10-12 cashew (soaked in warm water for 10mins).

Step4: Sprinkle some dry spices. Add 1 tablespoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 4-5 whole Kashmiri dry red chilies and Salt to taste. Mix everything well and sauce for 2-3 mins on low medium flame.

Step5: Pour 1 cup water into the onion tomato mixture. Cover and let it cook for 10-12 mins on low medium flame. Keep stirring in between.

Step6: Once done turn off the flame and let the mixture cool to room temperature. Once the mixture is cooled completely, grind this mixture in a smooth paste using blender/grinder. It should be a smooth paste (chunks of cashew should not be there in the paste).

Step8: Once the garlic turns crispy and light brown in color turn off the flame and keep it aside. We will use this later in the recipe to garnish it on top.

Step10: Add finely chopped onion and sauté over low-medium heat till onion turn light brown in color. It will take around 4-5 minutes.

Step11: Once the onions turn light brown add pureed tomato, ginger, garlic, and chili mixture.

Step12: Saute it for 4-5 minutes on low-medium flame. Keep stirring in between to avoid sticking it to base of the pan. The more you will saute it, it will taste that good.

Step13: Now lower the flame or turn it off for a while and add 1/2 cup curd (whisked). Stir well.

Step14: Add 1 teaspoon sugar, slit green chilis and salt to taste. After mixing everything increase the flame to medium and cook for 4-5 mins.

Step15: Next, add 1 teaspoon garam masala, 1 teaspoon Kasuri methi. Mix well.

Step16: Further add 500 gm paneer cubes, mix well gently without breaking the paneer. Top it with 1/4 cup fresh cream. Turn off the flame.

Step17: Top it with some butter, sprinkle some dry Kasuri Methi, fried garlic slices, fresh coriander leaves. Quantity of cream & butter totally depends how creamy you want your dish to be.