Craving a restaurant-style dinner but don’t feel like ordering in? Instead of reaching for the delivery app, why not turn the evening into a little kitchen experiment?
With a few easily available ingredients and some time on your hands, you can recreate your favourite dishes at home while having fun and sharpening your cooking skills along the way. If paneer is your go-to for a satisfying dinner, chef Ranveer Brar’s creamy lasooni paneer recipe could be just the dish to try. Celebrity chef and MasterChef India judge Ranveer Brar shared his recipe for lasooni paneer, a flavour-packed restaurant-style dish that’s perfect for those nights when you’re craving an indulgent dinner without having to step out. Blend until smooth. Set aside. Heat oil in a handi. Add the cumin seeds, fennel seeds and bay leaf, and let them splutter. Add the sliced garlic and onion, and sauté for two to four minutes, until the onion turns translucent. Add the chopped coriander stems, salt, crushed coriander seeds and green chillies. Sauté for another minute. Add the prepared paste and cook for seven to eight minutes, or until the oil separates from the gravy. Add the butter and diced paneer. Mix gently and cook until the paneer is heated through and coated in the gravy. Add the sugar, crushed black peppercorns, lemon juice and remaining butter. Mix well and cook for another minute. Transfer to a serving bowl and garnish with crushed kasuri methi, fried chillies, a coriander sprig and a lemon wedge. Serve hot with roti. Heat oil in a pan and add the dried Kashmiri red chillies. Fry until crisp, then transfer to a paper towel-lined plate to drain. Set aside for garnishing. Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
In a YouTube video shared on August 28, the chef walked viewers through the ingredients and a step-by-step recipe for recreating the creamy paneer dish at home. Check out the full recipe below: 1 cup fresh mint leaves 1 cup fresh coriander leaves, roughly chopped 10 to 12 garlic cloves 1 green chilli, roughly chopped 1-inch piece of ginger, peeled and sliced Salt, to taste 2 heaped tbsp beaten curd 2 to 3 tbsp oil 1 tsp cumin seeds ¼ tsp fennel seeds 1 bay leaf 7 to 8 garlic cloves, sliced 1 large onion, finely chopped 1 heaped tbsp tender coriander stems, finely chopped Salt, to taste ½ tbsp coriander seeds, crushed 2 green chillies, chopped Prepared paste 2 tbsp butter, cubed 800 g paneer, diced A pinch of sugar 1 tsp black peppercorns, crushed 1 tsp lemon juice 1 to 2 tbsp butter, cubed 1 to 2 tbsp oil 2 dried Kashmiri red chillies Kasuri methi, crushed Fried chillies Coriander sprig Lemon wedge Add the mint leaves, coriander leaves, garlic, green chilli, ginger, salt and curd to a mixer grinder.
