How to make Paneer in Lahori style?

Both Pakistan and Indian cuisines have many things in common when it comes to food. We like the food which is exceptionally rich in flavour. The people of Lahore prefer something similar to curries and snacks. You should know that Golgappe, Samosas, Tikkas and thick paneer curries are a regular part of the diet on the other side of the border.

Lahore is known for its rich food flavours. It is a city located in Pakistan which has been deemed as the best city for its food. It has been rated as a must-try by all food lovers. However, suppose you would like to taste and see the magic of Lahori cuisine. In that case, you can directly enjoy the comfort of Lahori food from your kitchen because the Lahori paneer karahi is the recipe that will instantly transport you to the world of spices and flavours from the big streets of Lahore.

Lahori Paneer Karahi is a vegetarian dish made in the delicious thick gravy of onions and tomatoes. This dish is perfect to pair with some overloaded butter naan and parathas. Out of many famous dishes from Lahore, the Lahori paneer karahi is a must-try dish. It is the main course dish. You can enjoy it with the vinegar onions too.

Cooking time: 45 Minutes

Preparation time: 15 Minutes

Serves: 2-4

Ingredients:

  • 1 kg paneer 
  • 1 cup Oil
  • Three medium Tomatoes Puree
  • Two small Onion Puree
  • 1/2 tbsp Ginger Paste
  • 2 tsp Garlic Paste
  • 2-3 Green Chillies 
  • 1-inch Cinnamon Stick
  •  4-5 Cloves
  • 2 tsp Coriander Powder
  • 2 tsp Red Chili Powder
  • 2 tsp Haldi 
  • Salt according to taste

Recipe:

  • Wash and dry the boneless paneer Pieces.
  • Add the garlic paste to it and keep it aside for some time.
  • In a karahi, heat 1 cup oil and add cloves and cinnamon sticks. 
  • Now, add the paneer pieces and fry them for around 10-15 mins or until it changes into golden brown.
  • Add the paste of ginger and chillies in paneer and fry well.
  • Add the coriander powder, turmeric powder, red chilli powder, and salt. Keep frying.
  • After the paneer gets slightly cooked, add the puree of tomato and onion and mix well. 
  • Keep cooking until the mixture starts leaving the oil.
  • Now add some water and cover it with a lid.
  • Cover until the paneer turns tender and soft. 
  • Check for salt and adjust accordingly.
  • Turn off the flame, garnish the paneer with coriander leaves, and serve hot.