North indian, Mains
Your Food Lab
For tomato onion gravy
1. Set a wok or a pan on medium heat, add 1 tbsp oil, 1 tsp cumin seeds, 1-2 green cardamom. let the cumin seeds splutter.
2. Then add 3 sliced onions, 5 roughly chopped tomatoes, 10-12 cloves of garlic, 1 inch ginger, 10-12 cashew nuts, 1 tbsp coriander powder, 1 tsp turmeric powder, 1 tsp red chilli powder, 5-6 whole kashmiri red chillies and salt to taste. mix well and further add 500 ml water. cover and cook for 15 minutes. switch off the flame and allow the mixture to cool down.
3. Next, transfer the mixture in a grinding jar and grind to a fine puree. keep aside for later use.
For the main dish
4. Set another wok or pan on medium heat. add 2 tbsp oil and 1 tsp cumin seeds, sauté it for half a minute.
5. Further add 1 inch julienned ginger, 2-3 roughly chopped green chillies, 1 medium size chopped onion and 1/2 cup chopped garlic. mix well and cook for 4-5 minutes.
6. Further add the prepared tomato onion gravy to the pan, stir and mix well.
7. Further, low down the flame and add 1/2 cup whisked curd, 1 tsp sugar and salt to taste. mix well and cook for 4-5 minutes.
You can also continue to cook for more longer, until you feel the gravy is not cooked properly, but make sure you stir in intervals and after adding the curd, you can increase the flame to medium heat for faster process.
8. Next, add 1 tsp garam masala powder and 1 tsp kasuri methi / dry fenugreek leaves. mix well and then add 500 gms paneer cut into cubes. mix well gently without breaking the paneer.
9. Further add 3 tbsp fresh cream and 1 tbsp butter.
You may switch off the flame at this time or else cooking of cream for longer may release its fat. (quantity of cream & butter totally depends how creamy you want your dish to be.)
10. Add some freshly chopped coriander leaves, and your lip-smacking paneer lasooni is ready to be served.
You can serve it with paratha, naan, roti or any indian bread of your choice.