Lahori Paneer

Step 1: Prepare Grinding Paste

In a mixer jar, combine fried onion, 1/4 cup cashews, 1/4 cup curd, and 2 tablespoons of coriander stems. Grind into a smooth paste. (Note: Avoid too many coriander stems to prevent bitterness).

Step 2: Sauté Paneer

Cut paneer into long slices and sauté them in a little oil until lightly golden. Set aside.

Step 3: Temper Whole Spices

Heat 2-3 tablespoons of oil in a kadhai (wok). Add 1 tsp cumin seeds, 1 bay leaf, 1-inch cinnamon stick, and 2-3 cloves to the hot oil. Sauté until fragrant.

Step 4: Add Ginger Garlic Paste

Add 1 tablespoon ginger garlic paste and sauté until its raw smell disappears.

Step 5: Cook Tomato Puree

Add tomato puree (from 3-4 medium tomatoes) and salt to taste. Cook well, covering the kadhai, until the puree thickens and oil separates from the sides (around 5-7 minutes).

Step 6: Prepare Soaked Spice Paste

In a small bowl, mix 1 tablespoon coriander powder, 1/2 tsp turmeric powder, 1 tablespoon Kashmiri red chili powder, 1 tsp paneer masala, and 1/2 tsp garam masala with 2-3 tablespoons of water to form a paste.

Step 7: Add Soaked Spice Paste to Gravy

Add the prepared soaked spice paste to the cooked tomato puree. Mix well and cook for 2-3 minutes until the spices are well blended and fragrant.

Step 8: Incorporate Cashew-Onion Paste

Add the prepared cashew-onion-curd paste to the gravy. Mix continuously and cook until the gravy becomes rich, creamy, and silky, and oil starts to separate again (around 5-8 minutes).

Step 9: Add Paneer and Adjust Consistency

Gently add the sautéed paneer slices to the gravy. Mix carefully to avoid breaking the paneer. If the gravy is too thick, add about 1/2 cup of hot water to adjust the consistency. Let it simmer on low heat for 3-4 minutes to allow the paneer to absorb the flavors.

Step 10: Finish with Kasuri Methi and Coriander

Crush 1 tsp Kasuri Methi between your palms and sprinkle it over the paneer. Garnish with 2 tablespoons of fresh chopped coriander leaves. Optionally, add 2 tablespoons of fresh cream for extra richness.

Step 11: Serve

Serve hot Lahori Paneer with naan, tandoori roti, butter roti, plain roti, or pulao.

• Do not add too many coriander stems to the paste to avoid bitterness.

• Add salt to tomato puree to help it cook faster.

• Soak dry spices in water before adding to prevent burning and ensure better blending.

• Do not over-stir paneer to prevent it from breaking.

• Adjust gravy consistency with hot water.

• Add fresh cream for extra richness (optional).