Lahori Paneer

Lahori Paneer

This dish is my family favourite. Very subtle yet a very tasty recipe.  I tasted this dish in a dhabba in Chandni Chowk in Delhi. I profusely thank the owner of the dhabba Rajinder Brar for giving me the recipes. I am immensely happy to share this recipe with all of you. A super duper hit combination.

Goes well with  naan, phulkas, roti, puri and jeera rice.


Cubed Paneer – 2 cups

Garam Masala Powder- 1/2 teaspoon

Salt to taste

Sugar – 1 teaspoon

White pepper powder – 1/4 teaspoon

Boiled and cooled milk – 3/4 cup

To Grind to a paste

Blanched and peeled almonds – 5 ( chopped )

Cashew nuts ( chopped ) – 5

Chopped onions – 2

Chopped garlic – 3 flakes

Chopped green chilli – 1

Chopped ginger – little

Corn flour – 2 teaspoons

Hung thick curds- 1 tablespoon full

( Grind all the above mentioned ingredients in a blender to a fine paste )

To Season

ghee – 2 tablespoons

Oil – 2 tablespoons

Shah jeera  –  2 pinches

To Garnish

Saffron – 1 pinch ( mix in little hot milk )

Crushed kasoori methi – little




Heat a pan. Season. First fry the paste in sim flame till the raw smell goes. Add the salt to taste, sugar, garam masala powder. Cover and cook on sim flame for 3 minutes. Add the drained Paneer pieces and sauté gently.   Add the white pepper powder. Mix gently.  Add the boiled and cooled 3/4 cup of milk. Simmer for 5 minutes. By now the gravy would have thickened. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Can also add a little boiled green peas to the gravy.

2) Lahori Paneer goes well with crispy toasted bread too.

3) Supposing the gravy becomes a little thick, dilute it with boiled cooled milk. Do not add water, the taste will change.





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