Lasooni Paneer Curry literally translates to garlicky paneer (Indian cottage cheese) curry. Here paneer is simmered in a spicy, tangy and garlicky sauce.
Let me first start by saying that, garlic can no do wrong, and I mean that with all the conviction there is! Needless to say, we all know what magic garlic can do in a curry! In this Lasooni Paneer Curry garlic shines in all its glory. While paneer may be the unsung hero of the curry, the garlic combined with complementing ingredients makes the paneer that much more flavourful.
I came across a Lasooni Methi recipe, which sounded absolutely delish! It was indeed a treat for garlic lovers as the recipe claimed. It was the kind of recipe that held the promise of adaptability. There were a few ideas that were swimming in my head to put my own spin to Lasooni Methi.
Since starting a keto/low-carb lifestyle, paneer has become a fridge staple. The prospective of putting paneer, methi and garlic in one curry was inviting. Thus, began my trial to put my spin on the recipe. It took me a few tries to get the desirable taste. Finally, I landed with the lovely combination of ingredients that ticked all the boxes for me. The crowd went wild! No, just kidding. It got the big yes from the husband who happens to be a tough audience!
If only there was a feature to sniff the aroma of the curry!
Lasooni Paneer Curry makes a delicious side for rotis, naans and even hot steamed rice.
Love paneer? Here are some paneer recipes that might catch your fancy:
- Paneer – 250g, cubed
- Fresh/frozen methi (fenugreek leaves) – ½ a bunch or a small cube if you’re using frozen
- Onion (medium) – 1 chopped
- Oil – 1 Tbsp
- Bay leaf – 1
- Tamarind extract – 2 Tblsp
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Salt – As required
- Fresh coriander chopped – 1 Tblsp
- Garlic – 10 to 12 cloves
- Coriander – ½ bunch
- Green chillies – 4 (or more if you like a spicy curry)
- Ginger – 1-inch piece, washed and peeled
- Clean and chop methi leaves.
- If you’re using frozen ones, thaw the methi cube in warm water. Once done, drain the water (re-use the water to cook the curry or deglaze the pan). Set aside the drained frozen methi.
- Heat ½ tblsp oil in a pan.
- Add the bay leaf.
- Add the onions and a small sprinkle of salt.
- Sweat the onion until it turns a golden brown.
- Set aside to cool.
- Remove the bay leaf.
- Grind the cooked onion and ingredients listed under ‘To Grind’ into a smooth paste.
- Use water optionally, if you want a smoother paste.
- Heat the remaining oil in the same pan.
- Add the ground paste and cook until the oil separates from the sides.
- Mix methi leaves and give it a stir.
- Add the tamarind extract, spice powders and more salt, if required.
- Mix well and let the sauce simmer until the the raw smell of ginger and garlic is gone.
- Toss the paneer pieces in the sauce and cook for another 5 to 7 minutes for the paneer to absorb the flavours.
- Turn off the stove once the curry has achieved desired thickness.
- Serve hot with your bread of choice or steamed rice.
- Sauté paneer in ghee or oil prior to adding it to the simmering sauce. I prefer soft, fresh paneer.
- Swap oil for ghee or butter for a richer curry.
- Add/omit/adjust ingredients to suit your taste.
- You could add a spoon or two of powdered jaggery or palm sugar to the simmering sauce to give it a touch of sweetness to complement the tangy & spicy flavours of the curry.
- Since garlic is a key ingredient, you could add more if you prefer your curries with that delicious garlicky kick!
- The ingredients are quite high for a low-carb meal plan. You could however adapt the recipe by adjusting the carb ingredients to fit your LCHF macros.