• Paneer Lahori
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INGREDIENTS


Paneer Lahori

Servings - 2 - 3

INGREDIENTS
Oil - 45 milliliters
Paneer - 200 grams
Oil - 10 milliliters
Onions - 180 grams
Garlic cloves - 15 grams
Ginger - 1 tablespoon
Tomato - 200 grams
Green chili - 1 1/2 tablespoons
Cashews - 60 grams
Water - 150 milliliters
Oil - 30 milliliters
Cumin seeds - 1 teaspoon
Bay leaf - 1
Green cardamom - 5 pods
Black cardamom - 2 pods
Cloves - 7 pods
Cinnamon stick - 1
Onions - 100 grams
Salt - 2 teaspoons
Ginger garlic paste - 2 teaspoons
Paprika - 1 1/2 tablespoons
Turmeric - 1/2 teaspoon
Curd - 65 grams
Coriander powder - 1 tablespoon
Cumin powder - 1/2 teaspoon
Water - 100 milliliters
Garam masala - 1 teaspoon
Dry fenugreek leaves - 2 teaspoons
Fresh cream - for garnishing
Ginger - for garnishing

PREPARATION


1. Heat 45 milliliters oil in a pan, add 200 grams paneer and cook for 8 - 10 minutes on medium heat.
2. Cook until it turns golden brown in color from all sides.
3. Remove it from heat and keep aside.
4. Heat 10 milliliters oil in a pan, add 180 grams onions and fry till translucent or until it turns golden brown in color.
5. Add 15 grams garlic cloves, 1 tablespoon ginger and mix it well.
6. Then, add 200 grams tomato, 1 1/2 tablespoons green chili and mix it well.
7. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
8. Add 60 grams cashews and mix it well.
9. Add 150 milliliters water and mix it again.
10. Cook for 5 - 7 minutes on medium heat.
11. Remove it from heat and transfer this into a blender.
12. Blend it into a puree.
13. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin seeds, 1 bay leaf, 5 pods green cardamom, 2 pods black cardamom, 7 pods cloves, 1 cinnamon stick and stir for 2 - 3 minutes.
14. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
15. Add 2 teaspoons salt, 2 teaspoons ginger garlic paste and stir well.
16. Now, add the blended mixture and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 1/2 tablespoons paprika, 1/2 teaspoon turmeric and mix it well.
19. Add 65 grams curd and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Add 1 tablespoon coriander powder, 1/2 teaspoon cumin powder and mix it well.
22. Add 100 milliliters water and mix it again.
23. Cook for 5 - 7 minutes on medium heat.
24. Add 1 teaspoon garam masala and mix it well.
25. Now, add the fried paneer and mix it well.
26. Cook for 5 - 7 minutes on medium heat.
27. Add 2 teaspoons dry fenugreek leaves and mix it well.
28. Cook for another 3 - 5 minutes on medium heat.
29. Remove it from heat.
30. Garnish with fresh cream and ginger.
31. Serve hot.