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I love hoarding crockery and when I finally got some new ones after a long time, I was waiting for an occasion to showcase them.
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We are vegetarian for 13 days as my Dad passed away recently and I keep trying to keep the food interesting for the kids. Searched for a new Paneer recipe and found and interesting video by Chef Sanjyot Keer.
![](http://www.vishualfoodie.com/wp-content/uploads/2020/08/eZy_watermark_14-08-2020_09-33-09.jpg)
The final dish Paneer Lasooni was lapped away happily by all at home. Definite add on in my menu.
INGREDIENTS
PASTE
Oil
1 tsp Jeera
2 Choti elaichi
3 cubed onions
5 cubed tomatoes
12 garlic flakes
1.5″ ginger
10 cashews
1 tbsp coriander powder
1 tsp turmeric
1 tsp chilli powder
5 dried Kashmiri chilli
500 ml water
Salt
- Heat oil, Sautee all the ingredients for a few minutes by adding them one by one.
- Once mixed well add the water and cover and cook for 15 mins or till the tomatoes are soft and water is slightly absorbed.
- Cool and make a fine paste in the mixer.
500gms paneer
Oil
1 tsp Jeera
1.5 ginger julienned
2-3 green chillies chopped
1 onion chopped
1/2 cup garlic chopped
1/2 cup curd
Salt
1 tsp Garam Masala
1 tsp kasuri methi
3 tsp fresh cream
1 tbsp butter
Chopped coriander
- Heat oil in a pan, add the jeera.
- When it sizzles add the onion, garlic, ginger and chillies. Sauté till it’s golden brown.
- Add the masala paste and mix well. Fry for few minutes.
- Add the curd, salt, garam masala powder and kasuri methi. Mix well. Let it cook for a bit till it leaves oil.
- Check and adjust seasoning and add the paneer. Mix well but gently.
- Add the cream and gently mix.
- Add the butter and garnish with coriander leaves.
Serves 6
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