Lahsooni Methi paneer

• Vegetarian

• Produce

  • 2 powder tsp Coriander
  • 1 Garlic - 1 tsp
  • 1 Garlic - 3 tsp
  • 1 Ginger
  • 1 powder tsp Kashmiri red chilli
  • 1 Onion - 1 cup

• Condiments

  • 1 tsp Honey
  • 2 tsp Lemon juice

• Baking & Spices

  • 1 tsp All-purpose flour
  • 1/2 powder tsp Garam masala
  • 2 tbsp Kasuri methi
  • 1 Salt
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 4 tbsp Oil

• Dairy

  • 2 tbsp Cream, Fresh
  • 1 tsp Ghee
  • 200 g Paneer
  • 1/4 cup Yogurt

Found on whiskaffair.com

Description

Ingredients

• Oil - 4 tbsp
• Garlic - 3 tsp ( Finely chopped )
• Onion - 1 cup ( Finely chopped )
• Ginger - 1 inch piece ( grated )
• Yogurt - ¼ cup
• All purpose flour - 1 tsp
• Coriander powder - 2 tsp
• Kashmiri red chilli powder - 1 tsp
• Turmeric powder - ½ tsp
• Garam masala powder - ½ tsp
• Salt to taste
• Fresh cream - 2 tbsp
• Kasuri methi - 2 tbsp
• Paneer - 200 g
• Lemon juice - 2 tsp
• Honey - 1 tsp
• For the tadka
• Ghee - 1 tsp
• Garlic - 1 tsp ( Chopped )

Directions

• Heat oil in a heavy bottom pan.
• Once the oil is hot, add garlic and fry for a few seconds.
• Add onion and ginger and fry till onion turns slightly brown.
• Whisk yogurt with flour and add it in the pan.
• Cook for a minute.
• Add coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder and salt.
• Add little water and cook for a minute.
• Add paneer, cream, kauri methi, lemon juice and honey and cook for 2-3 minutes.
• Add water if required and cook for another minute.
• For the tadka
• Heat ghee in a pan.
• When the ghee is hot, add garlic and fry till they turn light brown.
• Pour the tadka over the curry.
• Serve hot with Laccha Paratha or Naan.