Lasooni Methi Paneer

Ingredients

• 20 Paneer, cut into large cubes (Large cubes)
• 1 Onion (Large; finely chopped)
• 1 Tomato (Medium and quite ripe; chopped)
• 9 Garlic (Large cloves, or 12–13 small cloves; minced)
• 0.333 cup Kasoori methi (dried fenugreek leaves) (Soak in the listed water, then drain; fresh methi is not used)
• 0.5 cup Water (For soaking the kasoori methi; additional water may be added if the curry is too thick)
• 1 tbsp Turmeric powder
• 1 tbsp Kashmiri red chili powder (For the curry)
• 1 tbsp Green chili paste (Reduce according to taste)
• 1 tsp Garam masala
• 1 tsp Coriander powder
• 1 tbsp Ginger paste
• 3 tbsp Canola oil (Two tablespoons for frying the paneer and one tablespoon for the curry; use only one tablespoon in the curry if the paneer is air-fried)
• 1 tbsp Ghee (Optional; for the garlic tempering)
• 1 Garlic (Large clove, minced; for the tempering)
• 1 tsp Kashmiri red chili powder (For garnish)
• 1 tsp Cilantro leaves (Chopped; for garnish)
• Salt (According to taste; also use in the hot water for soaking the fried paneer)
• 0.5 cup Heavy cream or coconut milk (Choose according to preference; coconut milk produces a lighter curry)
• 1 tsp Kasoori methi (dried fenugreek leaves) (Crushed; for garnish)

Steps

1. 1

   Heat the canola oil in a pan.

2. 2

   Shallow-fry the paneer cubes until they look golden pink. For a less-oily option, the paneer may be air-fried or baked instead.

3. 3

   Remove the paneer from the pan and place it in hot salted water while preparing the gravy.

4. 4

   Using the same pan, add one tablespoon of oil. If using air-fried paneer, use only this one tablespoon of oil for the curry.

5. 5

   Add the finely chopped onion and fry over a slow-medium flame until it looks pink. Keep the heat moderate so the onion does not burn and ruin the flavor.

6. 6

   Add the minced garlic, ginger paste, and green chili paste. Fry until the raw smell disappears.

7. 7

   Add the chopped ripe tomato and fry for 2 minutes.

8. 8

   Add the turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala.

9. 9

   Sauté the masala slowly over low heat until it leaves the oil. This slow cooking, called bhuno, should be done patiently; add a few drops of water if needed during the process.

10. 10

    Add the soaked and drained fenugreek leaves. Mix well and fry for 1–2 minutes.

11. 11

    Add salt according to taste.

12. 12

    Transfer the masala to a grinder and puree it into a paste. Do not over-grind it.

13. 13

    Return the masala paste to the pan and add the heavy cream or coconut milk, according to preference.

14. 14

    Drain the paneer from the hot salted water and blot the cubes dry with a paper towel. Add them to the pan.

15. 15

    Mix the paneer into the gravy and check the seasoning. Add more salt if needed. If the curry is too thick, add water.

16. 16

    Let the curry simmer over a slow flame for 2–3 minutes.

17. 17

    For the tempering, heat the ghee in a small tadka pan and add the minced garlic. Cook until the garlic releases a pleasant fried-garlic aroma, taking care not to burn it.

18. 18

    Pour the garlic-ghee tempering over the paneer curry.

19. 19

    Garnish with crushed kasoori methi, Kashmiri red chili powder, and chopped cilantro. Serve with naan or roti.

Notes

The source gives an optional air-fried or baked paneer variation. Heavy cream and coconut milk are alternatives; coconut milk is described as the lighter option. Serve with naan or roti. The source does not specify an oven temperature or baking time for the alternative paneer method.

Nutrition per serving

• main course
• vegetarian
• Indian
• South Asian
• paneer
• curry
• gluten-free
• garlic-forward