RECIPE: PANEER LASOONI (Courtesy of Chef Sanjyot Kheer from YFL)

 
Prep time: 5 mins  |  Cooking time: 30 mins  |  Serves: 4-6
For making the tomato onion gravy
Ingredients:

Oil 1 tbsp

• Jeera (cumin seeds) 1 tsp

• Elaichi (cardamom pods) 1-2 nos.

• Onions 3 medium size (sliced)

• Tomatoes 5 medium size (roughly chopped)

• Garlic 10-12 cloves

• Ginger 1 inch

• Cashew nuts 10-12 nos.

• Coriander powder 1 tbsp

• Turmeric powder 1 tsp

• Red chilli powder 1 tsp

• Whole Kashmiri red chillies 5-6 nos.

• Salt to taste

• Water 500 ml

 For the main dish:

• Oil 2 tbsp

• Jeera (cumin seeds) 1 tsp

• Ginger 1 inch (julienned)

• Green chillies 2-3 nos. (roughly chopped)

• Onions 1 medium size (chopped)

• Garlic ½ cup (chopped)

• Freshly prepared tomato onion gravy

• Curd ½ cup (whisked)

• Sugar 1 tsp

• Salt to taste

• Garam masala 1 tsp

• Kasuri methi 1 tsp

• Paneer 500 gm (cubes)

• Fresh cream 3 tbsp

• Butter 1 tbsp

• Coriander leaves 1 tbsp (chopped)

Method:
For tomato onion gravy: 
  •  Set a wok or a pan on medium heat, add oil, jeera, Elaichi, onions, tomatoes, garlic, ginger, cashew nuts, coriander powder, turmeric powder, red chilli powder, whole Kashmiri red chillies and salt to taste, mix well and further add water, further cover and cook for 15 minutes. Switch off the flame and allow the mixture to cool down.
  • Next, transfer the mixture a grinding jar and grind to a fine puree. Keep aside for later use.
For the main dish:
  • Set another wok or pan on medium heat, add oil and jeera, sauté it for half a minute, further add, ginger, green chillies, onions and garlic, mix well and cook for 4-5 minutes.
  • Further add tomato onion gravy to the pan, stir and mix well.
  • Further, low down the flame and add whisked curd, sugar and salt to taste, mix well and cook for 4-5 minutes, you can also continue to cook for more longer, until you feel the gravy is not cooked properly, but make sure you stir in intervals and after adding the curd, you can increase the flame to medium heat for faster process.
  • Next, add garam masala and kasuri methi, mix well and them add the paneer cubes, mix well gently without breaking the paneer.
  • Further add fresh cream and butter, you may switch off the flame at this time or else cooking of cream for longer may release its fat. Quantity of cream & butter totally depends how creamy you want your dish to be. 
  • Add some freshly chopped coriander leaves, and your lip-smacking paneer lasooni is ready to be served, you can serve it with paratha, naan, roti or any Indian bread of your choice, you can also prefer rice along with this.