Lahsuni Paneer
Tastes great with Tava Roti, Tandoori Roti and Naan Bread and also goes well with No Egg Wheat Gluten Bread.
Key Stats¶
15.79 Net Carbs per Serving
Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4 portions
Type: Vegetarian
Source: External Link
Category: North Indian Curry
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Ingredients¶
S.No Ingredient Amount Step 1. Ghee 2 tbsp Step 1 2. Extra Virgin Olive Oil 1 tbsp Step 1 2 tbsp Step 16 2 tbsp Step 24 3. Cinnamon Stick 1/2 inch Step 2 4. Bay Leaf 2 number Step 2 5. Cumin Seeds 1/2 tsp Step 2 6. Ginger 1/2 inch Step 4 7. Garlic 8 cloves Step 4 2 cloves (Crushed) Step 11 3 cloves (sliced) Step 25 8. Onion 300 gms (3 medium, chopped) Step 5 9. Tomato 50 gms (1 small) Step 6 10. Turmeric Powder 1/2 tsp Step 7 11. Red Chilli Powder 1/2 tsp Step 7 1/2 tsp Step 16 12. Coriander Powder 1 tsp Step 7 13. Greek Yoghurt 1/2 cup (beaten) Step 8 14. Pink Himalayan Salt to taste 15. Cashew Nuts 60 gms (10 pieces) Step 10 16. Water 1/4 cup Step 11 2.5 cups Step 21 17. Paneer 250 gms Step 15 18. Dry Fenugreek Leaves 1/2 tsp Step 16 19. Fresh Mint Leaves 1 bunch (roughly torn) Step 22 sprig number Step 27
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Cookware¶
- Hob
- Air Fryer
- Saucepan
- Bowl
- Spatula
- Knife
- Small Pan
- Mixer-Grinder
Edamam Link
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Ghee - 2 TBSP
Extra Virgin Olive Oil - 1 TBSP
Extra Virgin Olive Oil - 2 TBSP
Extra Virgin Olive Oil - 2 TBSP
Cinnamon Stick - 1/2 INCH
Bay Leaf - 2 NUMBER
Cumin Seeds - 1/2 TSP
Ginger - 1/2 INCH
Garlic - 8 CLOVES
Garlic - 2 CLOVES
Garlic - 3 CLOVES
Onion - 300 GMS
Tomato - 50 GMS
Turmeric Powder - 1/2 TSP
Red Chilli Powder - 1/2 TSP
Red Chilli Powder - 1/2 TSP
Coriander Powder - 1 TSP
Greek Yoghurt - 1/2 CUP
Pink Himalayan Salt - to taste
Cashew Nuts - 60 GMS
Water - 1/4 CUP
Water - 2.5 CUPS
Paneer - 250 GMS
Dry Fenugreek Leaves - 1/2 TSP
Fresh Mint Leaves - 1 BUNCH
Fresh Mint Leaves - sprig NUMBER
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Steps¶
Prepare Base¶
- Step 1: In a saucepan, add
2 tbsp Ghee ,1 tbsp extra virgin olive oil and put it on high heat on the hob. - Step 2: Once hot, add
1/2 inch cinnamon stick ,2 number Bay leaf ,1/2 tsp cumin seeds . - Step 3: Mix well using spatula and let it splutter.
- Step 4: Add
1/2 inch ginger ,8 cloves garlic and saute it well. - Step 5: Add
300 gms (3 medium, chopped) onion and saute it until translucent. - Step 6: Then add
50 gms (1 small) tomato and saute it well. - Step 7: Now, add
1/2 tsp turmeric powder ,1/2 tsp red chilli powder ,1 tsp coriander powder and saute it well. - Step 8: Add
1/2 cup (beaten) greek yoghurt and saute on moderate heat. - Step 9: Add
Pink Himalayan Salt (to taste) and mix it well. - Step 10: Now, add
60 gms (10 pieces) cashew nuts and saute it well. - Step 11: Add
1/4 cup water and2 cloves (Crushed) garlic and mix it well. - Step 12: Once cooked well, switch off the heat.
- Step 13: Transfer into a bowl for resting.
- Step 14: Once the mixture cools down to room temperature, transfer it into a mixer-grinder and make smooth
paste.
Prepare Paneer¶
- Step 15: Cut
250 gms paneer into small rectangular shape using knife. - Step 16: Put it in a bowl and add
Pink Himalayan Salt (to taste),1/2 tsp dry fenugreek leaves ,1/2 tsp red chilli powder ,2 tbsp extra virgin olive oil and marinate for about 20 minutes. - Step 17: Put the marinated paneer into air fryer at 180 C for 6 minutes.
- Step 18: Fry further if needed to ensure paneer pieces are crisp.
Cook Gravy¶
- Step 19: Add excess oil from air fryer remaining after frying the paneer into a
pasteand mix well. - Step 20: Put the mixed
pasteback into the saucepan and cook for 3-5 minutes. - Step 21: Now add
2.5 cups water and cook for further 7-8 minutes. - Step 22: Add
Pink Himalayan Salt (to taste),1 bunch (roughly torn) fresh mint leaves and mix it well. - Step 23: Once cooked properly add fried paneer and leave it on low to medium heat.
- Step 24: In a small pan, heat
2 tbsp extra virgin olive oil . - Step 25: Add
3 cloves (sliced) garlic in the small pan and fry until golden brown in color. - Step 26: Add this into the friend paneer and gravy mix and mix well.
- Step 27: Garnish with
sprig number fresh mint leaves and serve hot.
- Step 1: In a saucepan, add
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Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
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Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source GHEE 2 TBSP 0 30 Nutritionix EXTRA VIRGIN OLIVE OIL 1 TBSP 0 15 Nutritionix CINNAMON STICK 1/2 INCH 0.82 3 Nutritionix BAY LEAF 2 NUMBER 0 0 Nutritionix CUMIN SEEDS 1/2 TSP 0.84 2.5 Nutritionix GINGER 1/2 INCH 0.24 3 UKDB GARLIC 8 CLOVES 3.91 24 UKDB ONION 300 GMS 26.25 300 Nutritionix TOMATO 50 GMS 1.34 50 Nutritionix TURMERIC POWDER 1/2 TSP 1.11 2.5 Nutritionix RED CHILLI POWDER 1/2 TSP 0.37 2.5 Nutritionix CORIANDER POWDER 1 TSP 2.08 5 Nutritionix GREEK YOGHURT 1/2 CUP 4.32 120 Nutritionix PINK HIMALAYAN SALT TO TASTE 0 0 Nutritionix CASHEW NUTS 60 GMS 10.86 60 UKDB WATER 1/4 CUP 0 60 Nutritionix GARLIC 2 CLOVES 0.98 6 UKDB PANEER 250 GMS 7.45 250 Nutritionix PINK HIMALAYAN SALT TO TASTE 0 0 Nutritionix DRY FENUGREEK LEAVES 1/2 TSP 0.12 2.5 UKDB DRY FENUGREEK LEAVES 1/2 TSP 0.12 2.5 UKDB RED CHILLI POWDER 1/2 TSP 0.37 2.5 Nutritionix EXTRA VIRGIN OLIVE OIL 2 TBSP 0 30 Nutritionix WATER 2.5 CUPS 0 600 Nutritionix PINK HIMALAYAN SALT TO TASTE 0 0 Nutritionix FRESH MINT LEAVES 1 BUNCH 0.48 30 Nutritionix EXTRA VIRGIN OLIVE OIL 2 TBSP 0 30 Nutritionix GARLIC 3 CLOVES 1.47 9 UKDB FRESH MINT LEAVES SPRIG NUMBER 0 0 Nutritionix
Cooklang¶
Recipe in Cooklang
>> Serving Size: 4 portions
>> Cooking Time: 30 minutes
>> Prep Time: 15 minutes
>> Category: North Indian Curry
>> Type: Vegetarian
>> Source: https://ranveerbrar.com/recipes/lehsuni-paneer/
**Prepare Base**
In a #saucepan{}, add @Ghee{2%tbsp}, @extra virgin olive oil{1%tbsp} and put it on high heat on the #hob{}.
Once hot, add @cinnamon stick{1/2%inch}, @Bay leaf{2}, @cumin seeds{1/2%tsp}.
Mix well using #spatula and let it splutter.
Add @ginger{1/2%inch}, @garlic{8%cloves} and saute it well.
Add @onion{300%gms (3 medium, chopped)} and saute it until translucent.
Then add @tomato{50%gms (1 small)} and saute it well.
Now, add @turmeric powder{1/2%tsp}, @red chilli powder{1/2%tsp}, @coriander powder{1%tsp} and saute it well.
Add @greek yoghurt{1/2%cup (beaten)} and saute on moderate heat.
Add @Pink Himalayan Salt{to taste} and mix it well.
Now, add @cashew nuts{60%gms (10 pieces)} and saute it well.
Add @water{1/4%cup} and @garlic{2%cloves (Crushed)}and mix it well.
Once cooked well, switch off the heat.
Transfer into a #bowl{} for resting.
Once the mixture cools down to room temperature, transfer it into a #mixer-grinder{} and make smooth `paste`.
**Prepare Paneer**
Cut @paneer{250%gms} into small rectangular shape using #knife{}.
Put it in a #bowl{} and add @Pink Himalayan Salt{to taste}, @dry fenugreek leaves{1/2%tsp}, @red chilli powder{1/2%tsp}, @extra virgin olive oil{2%tbsp} and marinate for about ~{20%minutes}.
Put the marinated paneer into #air fryer{} at 180 C for ~{6%minutes}.
Fry further if needed to ensure paneer pieces are crisp.
**Cook Gravy**
Add excess oil from #air fryer{} remaining after frying the paneer into a `paste` and mix well.
Put the mixed `paste` back into the saucepan and cook for ~{3-5%minutes}.
Now add @water{2.5%cups} and cook for further ~{7-8%minutes}.
Add @Pink Himalayan Salt{to taste}, @fresh mint leaves{1%bunch (roughly torn)} and mix it well.
Once cooked properly add fried paneer and leave it on low to medium heat.
In a #small pan{}, heat @extra virgin olive oil{2%tbsp}.
Add @garlic{3%cloves (sliced)} in the #small pan{} and fry until golden brown in color.
Add this into the friend paneer and gravy mix and mix well.
Garnish with @fresh mint leaves{sprig} and serve hot.