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 )
ghee – 2 tablespoons
Oil – 2 tablespoons
Shah jeera – 2 pinches
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.
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.