Name: Restaurant Style Lasooni Paneer by Chef Ranveer Brar
Ingredients: 800 grams Paneer (diced); 1 cup fresh Mint leaves; 1 cup fresh Coriander leaves (roughly chopped); 10-12 Garlic cloves; 1 Green Chilli (roughly chopped); 1 inch Ginger (peeled and sliced); Salt to taste; 2 heaped tbsp Curd (beaten); 2-3 tbsp Oil; 7-8 Garlic cloves (sliced); 1 Large Onion (finely chopped); 1 heaped tbsp Tender Coriander stems (finely chopped); 1/4 tsp Fennel seeds; 1 tsp Cumin seeds; 1 Bay leaf; Salt to taste; 1/2 tbsp Coriander seeds (crushed); 2 Green Chillies (less spicy and chopped); 2 tbsp Butter (cubed); A pinch of Sugar; 1 tsp Black peppercorns (crushed); 1 tsp Lemon juice; 1-2 tbsp Butter (cubed); 1-2 tbsp Oil (for frying chillies); 2 Dry Kashmiri Red Chillies; Dry fenugreek leaves (crushed); Coriander sprig; Lemon wedge

Cooking Instructions

Preparing the Green Paste [00:56]

Combine fresh mint leaves, fresh coriander, garlic cloves, ginger, green chili, and salt in a bowl.
Add the beaten curd and mix everything to create a smooth paste.

Cooking the Masala [01:35]

Heat oil in a pan over medium heat.
Add cumin seeds, fennel seeds, and a bay leaf.
Add the sliced garlic and sauté until it turns light golden brown.
Add the finely chopped onion and cook until translucent.
Incorporate the chopped tender coriander stems and cook briefly.
Add salt, the crushed coriander seeds, and the chopped green chilies. Sauté the mixture.
Add the prepared green paste and cook to remove the raw flavor of the curd.
Incorporate 2 tablespoons of cubed butter.

Adding Paneer [05:16]

Add the diced paneer to the pan and stir carefully to coat with the masala.
Add a pinch of sugar to balance the flavors.
Simmer until the paneer is warmed through.

Final Seasoning [05:58]

Add the crushed black peppercorns, lemon juice, and additional cubed butter. Stir gently.

Garnish and Serving [06:34]

Finish with a sprinkle of crushed dried fenugreek leaves.
Separately fry the dry Kashmiri red chilies in a little oil.
Garnish the dish with the fried chilies, a sprig of fresh coriander, and a lemon wedge. Serve warm.