“Lahsooni” meaning garlic is an essential ingredient in Indian cooking. This dish originated in Punjab but is now prepared across India with certain variations to suit different palates. The paneer can be substituted with tofu, and chicken for those who don’t enjoy paneer. Enjoy the prepared dish with some parathas or rice 🙂

Time:

• Prep time – 15 minutes
• Cook time – 20 minutes

Ingredients:

• Paneer (Cut into 1/2 inch cubes) – 400 g
  • I use ready made paneer and follow the instructions on the back of the package on how to prepare it. Set it aside once the paneer has cooked
• Large Red Onion (Finely Chopped) – 2 cups
• Plain Yogurt – 1/2 cup
  • Add all purpose flour – 2 tsp to the yogurt and mix well. Set aside for later use
• Ginger Garlic Paste – 5 tsp
• Kashmiri Red Chilli Powder – 2 tsp
• Turmeric Powder – 1 tsp
• Garam Masala Powder – 1 tsp
• Coriander powder – 2 tsp
• Oil – 4 tbsp
• Salt to taste – 1.5 tsp
• Lime juice – 4 tsp
• Heavy Cream – 4 tbsp
• Kasuri methi – 4 tbsp
• Honey – 2 tsp
• Water – 1 cup
• For the Tadka
  • Ghee – 2 tsp
  • Garlic (Chopped) – 2 tsp

Method:

1. Heat oil in a pan. Add the ginger garlic paste and saute for a few seconds
2. Add the onion and saute until it is golden brown and well combined with the oil and ginger garlic paste
3. Add the yogurt mix to the pan and mix well with the onions. Turn the heat down to medium low. Saute for a minute
4. Add the masala’s or powders and the salt. Saute for two minutes. Then add 1/2 cup water and cook for a minute
5. Add the heavy cream, Kasuri methi leaves, lime juice and honey. Give it a good mix and allow it to cook for 3 minutes.
6. Add more water if required and cook for another minute
7. Add the cooked paneer pieces and add to the mixture. Mix it well into the gravy
8. For the Tadka:
   1. Heat the ghee in a pan
   2. Add the chopped garlic and saute until the garlic turns light brown
   3. Pour the prepared tadka over the paneer curry
   4. Mix it all together
9. Serve the dish with parathas or rice 🙂