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Lahsuni Paneer

#Paneer   #Indian   #Curry   #Dinner   #Lunch  

Table of Content

Tastes great with Tava Roti, Tandoori Roti and Naan Bread and also goes well with No Egg Wheat Gluten Bread.

  • Key Stats

    30 minutes (Prep time - 15 minutes), 4 portions, Type: 🥬, Source: , Category: North Indian Curry, Net Carbs per serving: 14.76 , Total Net Carbs: 59.03

  • Ingredients

    1. Ghee: 2 tbsp
2. Extra Virgin Olive Oil:
    - 1 tbsp
    - 2 tbsp
    - 2 tbsp
3. Cinnamon Stick: 1/2 inch
4. Bay Leaf: 2 
5. Cumin Seeds: 1/2 tsp
6. Ginger: 1/2 inch
7. Garlic:
    - 8 cloves
    - 2 cloves (Crushed)
    - 3 cloves (sliced)
8. Onion: 300 gms (3 medium, chopped)
9. Tomato: 50 gms (1 small)
10. Turmeric Powder: 1/2 tsp
11. Red Chilli Powder:
    - 1/2 tsp
    - 1/2 tsp
12. Coriander Powder: 1 tsp
13. Greek Yoghurt: 1/2 cup (beaten)
14. Pink Himalayan Salt:
    - to taste 
    - to taste 
    - to taste 
15. Cashew Nuts: 60 gms (10 pieces)
16. Water:
    - 1/4 cup
    - 2.5 cups
17. Paneer: 250 gms
18. Dry Fenugreek Leaves: 1/2 tsp
19. Fresh Mint Leaves:
    - 1 bunch (roughly torn)
    - sprig

  • Cookwares

    1. Hob
    2. Bowl
    3. Air Fryer
    4. Saucepan
    5. Knife
    6. Mixer-Grinder
    7. Small Pan
    8. Spatula

  • Steps

    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.
    • Pu 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.

  • Process

    **PREPARE BASE**IN A SAUCEPAN, ADD GHEE (2 TBSP), EXTRA VIRGINOLIVE OIL (1 TBSP) AND PUT IT ON HIGH HEAT ON THEHOB.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 SAUTEIT WELL.ADD ONION (300 GMS (3 MEDIUM, CHOPPED)) AND SAUTEIT UNTIL TRANSLUCENT.THEN ADD TOMATO (50 GMS (1 SMALL)) AND SAUTE ITWELL.NOW, ADD TURMERIC POWDER (1/2 TSP), RED CHILLIPOWDER (1/2 TSP), CORIANDER POWDER (1 TSP) ANDSAUTE IT WELL.ADD GREEK YOGHURT (1/2 CUP (BEATEN)) AND SAUTE ONMODERATE HEAT.ADD PINK HIMALAYAN SALT (TO TASTE) AND MIX ITWELL.NOW, ADD CASHEW NUTS (60 GMS (10 PIECES)) ANDSAUTE 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 SMOOTHPASTE.**PREPARE PANEER**CUT PANEER (250 GMS) INTO SMALL RECTANGULAR SHAPEUSING KNIFE.PU IT IN A BOWL AND ADD PINK HIMALAYAN SALT (TOTASTE), DRY FENUGREEK LEAVES (1/2 TSP), RED CHILLIPOWDER (1/2 TSP), EXTRA VIRGIN OLIVE OIL (2 TBSP)AND MARINATE FOR ABOUT (20 MINUTES).PUT THE MARINATED PANEER INTO AIR FRYER AT 180 CFOR 6 MINUTES.FRY FURTHER IF NEEDED TO ENSURE PANEER PIECES ARECRISP.**COOK GRAVY**ADD EXCESS OIL FROM AIR FRYER REMAINING AFTERFRYING THE PANEER INTO A PASTE AND MIX WELL.PUT THE MIXED PASTE BACK INTO THE SAUCEPAN ANDCOOK FOR 3-5 MINUTES.NOW ADD WATER (2.5 CUPS) AND COOK FOR FURTHER 7-8MINUTES.ADD PINK HIMALAYAN SALT (TO TASTE), FRESH MINTLEAVES (1 BUNCH (ROUGHLY TORN)) AND MIX IT WELL.ONCE COOKED PROPERLY ADD FRIED PANEER AND LEAVE ITON LOW TO MEDIUM HEAT.IN A SMALL PAN, HEAT EXTRA VIRGIN OLIVE OIL (2TBSP).ADD GARLIC (3 CLOVES (SLICED)) IN THE SMALL PANAND FRY UNTIL GOLDEN BROWN IN COLOR.ADD THIS INTO THE FRIEND PANEER AND GRAVY MIX ANDMIX WELL.GARNISH WITH FRESH MINT LEAVES (SPRIG) AND SERVEHOT.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 59.03)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Ghee 2 TBSP 15.0 30.0 0.0 NCCDB 0.0
Extra Virgin Olive Oil 1 TBSP 15.0 15.0 0.0 NCCDB 0.0
Extra Virgin Olive Oil 2 TBSP 15.0 30.0 0.0 NCCDB 0.0
Extra Virgin Olive Oil 2 TBSP 15.0 30.0 0.0 NCCDB 0.0
Bay Leaf 2 0.0 0.0 48.6 LABEL 0.0
Cumin Seeds 1/2 TSP 5.0 2.5 0.0 UKDB 0.0
Ginger 1/2 INCH 6.0 3.0 8.1 UKDB 0.24
Garlic 8 CLOVES 3.0 24.0 16.3 UKDB 3.91
Garlic 2 CLOVES 3.0 6.0 16.3 UKDB 0.98
Garlic 3 CLOVES 3.0 9.0 16.3 UKDB 1.47
Onion 300 GMS 1.0 300.0 8.5 UKDB 25.5
Tomato 50 GMS 1.0 50.0 2.5 LABEL 1.25
Turmeric Powder 1/2 TSP 5.0 2.5 0.0 UKDB 0.0
Red Chilli Powder 1/2 TSP 5.0 2.5 0.0 UKDB 0.0
Red Chilli Powder 1/2 TSP 5.0 2.5 0.0 UKDB 0.0
Coriander Powder 1 TSP 5.0 5.0 20.0 NCCDB 1.0
Greek Yoghurt 1/2 CUP 240.0 120.0 3.5 LABEL 4.2
Pink Himalayan Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Pink Himalayan Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Pink Himalayan Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Cashew Nuts 60 GMS 1.0 60.0 18.0 LABEL 10.8
Water 1/4 CUP 240.0 60.0 0.0 UKDB 0.0
Water 2.5 CUPS 240.0 600.0 0.0 UKDB 0.0
Paneer 250 GMS 1.0 250.0 3.5 LABEL 8.75
Dry Fenugreek Leaves 1/2 TSP 5.0 2.5 7.0 LABEL 0.18
Fresh Mint Leaves 1 BUNCH 30.0 30.0 2.5 LABEL 0.75
Fresh Mint Leaves sprig 0.0 0.0 2.5 LABEL 0.0
Grand Total - - - - - - 59.03

Caution

The calculation is indicative and my lookup list did not have net carb values for Cinnamon Stick and thus not included in the calculations above.

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{}.
Pu 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.

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