Healthy Recipes | Lahsooni Methi paneer

Lahsooni Methi Paneer… A perfect combination of great food that is also healthy and nutritious, Lahsooni Methi Paneer or garlic flavored cottage cheese cooked in a yoghurt based gravy, makes for a quick and light lunch especially on days when there just isn’t time to cook something elaborate.

Originally from Punjabi, this dish is now prepared across India, with spices adjusted to suit individual tastes. The gravy can even be made low cal or vegan by replacing paneer with tofu.

This Lasooni Methi Paneer is by far one of the best curries I’ve ever had! With coconut milk creating a creamy yet light texture, this one, I promise, is better than that you would get at any top-notch Indian restaurant.

I was doing some casual reading the other day and I came across an article that said that most couples share a similar gene pool and they start to look more like each other with time. Their life experiences mold their physical appearances. This article had also had a photograph of an old married couple who, I swear, looked like fraternal twins! 😀 While Nachiket and myself do not look like each other, I can agree to the fact that some of our traits have rubbed off on the other. Will this eventually lead to us looking alike? Only time can tell! 😀

Lahsooni Methi paneer 

Ingredients:

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

Instructions:

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

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