How to make Paneer Lasooni -
Garlic flavoured paneer cooked in yogurt based gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Paneer (cottage cheese) 1 inch cubes , Garlic chopped
Cuisine : Hyderabadi
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Onion-Tomato Masala Carrot Puree Pumpkin Paal Kootu Aloo ki Sabzi
Paneer Lasooni Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 1.30-2 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Paneer Lasooni Recipe
Paneer (cottage cheese) 1 inch cubes 800 grams
Garlic chopped 10-15 cloves
Hung yogurt 1 cup
Ginger-garlic paste 1 tablespoon
Lemon juice 2 tablespoons
Garam masala powder 1 teaspoon
White pepper powder 2 teaspoons
Salt to taste
Saffron (kesar) soaked in milk 1 pinch
Gram flour (besan) roasted 1 tablespoon
Cumin powder 1 teaspoon
Oil 1 tablespoon
Cream 1 tablespoon
Turmeric powder 1/2 teaspoon
Cumin seeds 1 teaspoon
Method
Step 1
For the marinade mix hung yogurt, ginger-garlic paste, lemon juice, garam masala powder, white pepper powder, salt, saffron milk, roasted gram flour, cumin powder, one teaspoon oil, cream and turmeric powder.
Step 2
Add the paneer pieces let them marinate for an hour. Heat the remaining oil in a pan, add the cumin seeds and sauté till fragrant. Add garlic and sauté till garlic is light brown.
Step 3
Add the paneer pieces along with the marinade and toss till the marinade is cooked. Serve hot with rotis.
Nutrition Info
Calories : 2520 Kcal
Carbohydrates : 158.2 gm
Protein : 32 gm
Fat : 195.7 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
