कभी ना बनाई होगी ऐसी मसालेदार लाहोरी पनीर | Lahori Paneer | spicy Paneer recipe | Chef Ranveer Brar

LAHORI PANEER – If you haven’t tried this recipe yet, you are definitely missing something

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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Banarasi Chutney wala Paneer – https://youtu.be/SUDW5m1rjQk?si=UEhWQ00ddhIbPpTu
Lehsuni Palak Paneer – https://youtu.be/BnYVJr-zZW4?si=LaYflGfnjfeCupa9
Kashmiri Paneer Masala – https://youtu.be/BnetynMDlkw?si=WLMf03ulGHf2m-7i

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Lahori Paneer
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Paneer Marination
800 gms Paneer, cut into fingers, पनीर
Salt to taste, नमक स्वादअनुसार
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

For Lahori Paneer
¼ cup Oil, तेल
3-4 tbsp Ghee, घी
2 no. Cloves, लौंग
2 no. Black cardamom, बड़ी इलाइची
2 medium Onions, chopped, प्याज
2-3 tbsp Coriander powder, धनिया पाउडर
1 ½ tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 heaped tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 cup Curd, beaten, दही
1 ½ cup fresh Tomato puree, ताजा टमाटर की प्यूरी
2 tbsp Prepared Masala, तयार किया हुआ मसाला
1 tbsp Tender Coriander stem, finely chopped, धनिये के डंठल
1 cup Water, पानी
Fried Paneer, तला हुआ पनीर
1 tsp dry Fenugreek leaves, crushed, कसूरी मेथी

For Masala
1 tbsp Cumin seeds, जीरा
½ tbsp Coriander seeds, धनिये के बीज
2 heaped tbsp Black peppercorns, काली मिर्च के दाने
2-4 no. Cloves, लौंग
7-8 no. Black cardamom, बड़ी इलाइची
Salt to taste, नमक स्वादअनुसार

For Frying Paneer
¼ cup Oil, तेल
Marinated Paneer, मैरीनेटेड पनीर

For Garnish
Fresh cream, ताज़ा मलाई
1 no. Green chili (less spicy & diagonally sliced) हरी मिर्च
Coriander sprig, धनिया पत्ता

Process
For Paneer Marination
In a bowl, add paneer, salt to taste, degi red chili powder and mix it well.
Keep it aside for further use.

For Lahori Paneer
In a handi, add oil, ghee, once it’s hot, add cloves, black cardamom, onions and saute it for a while.
Add coriander powder, degi red chili powder, ginger garlic paste, curd and cook for 2-3 minutes on high flames.
Add fresh tomato puree and cook it well for a while on medium flame.
Add prepared masala and saute it for a minute and transfer excess oil in a bowl.
Add tender coriander stems, water and get a quick boil.
Finish it with fried paneer, dry fenugreek leaves and give it a good mix.
Transfer it to a serving dish, garnish it with fresh cream, green chillies and coriander sprig.
Serve hot with roti.

For Masala
In a tray or bowl, add cumin seeds, coriander seeds, black peppercorns, cloves, black cardamom, and salt to taste.
Transfer it to a mixer grinder jar and grind it smoothly.
Keep it aside for further use.

For Frying Paneer
In a pan, add oil, once it’s hot, place marinated paneer and fry it until golden in color.
Transfer it to a tray or bowl and keep it aside for further use.

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#paneer #paneerrecipe #ranveerbrar #lahori #dhabastyle #paneertikka #paneermasala

Welcome, I am Paneer Brar and those of you who don’t cook this recipe,
You will miss out on a lot!
Go get some paneer,
Along with some onions, tomatoes and curd.
You will regret all your life if you do not cook this recipe!
Such is the recipe of Lahori Paneer!
We’re going to cook Lahori Paneer, which is the king of all Paneer dishes!
The Badshah of all Paneer dishes!
Meet me soon after the music.
See you after the music.
So to cook Lahori Paneer, you need…
Paneer.
Cut the paneer slab into long finger-like rectangles.
Add salt and degi red chilli powder into the cut paneer.
Here you go!
The paneer is coated well with salt and degi red chilli powder.
Look closely, it’s coated very well.
This was part one.
I can’t overlook coriander so I’m chopping some coriander stalks.
But I’ll need it later.
Before that, chop 2 medium onions.
Chop it as finely as possible but be careful while doing so.
There shouldn’t be any accidents in life.
We’re done chopping the onions too,
So let’s begin the process.
Add cumin seeds,
Some coriander seeds,
A lot of black peppercorns,
Cloves,
And a generous amount of black cardamom.
Add some salt,
No need to roast it as it will get cooked later.
Please grind it,
Thank you very much!
God bless..
Us!
Alright, god bless you!
I just want to be included too!
Food that is cooked happily is always the best!
Isn’t life a beautiful concoction of memorable meals?
Here you go!
Once the oil heats up, add clove and black cardamom.
Then,
Add chopped onions.
If you haven’t subscribed to my channel yet, then please do subscribe.
This recipe is super meaty!
If you have recently stopped consuming nonveg,
And you miss it,
Or if you feel like having a meaty vegetarian meal,
Then you will definitely forget about chicken and mutton recipes
After savouring this Lahori Paneer masala!
Cook until the onions turn light brown.
Simultaneously, heat some oil to sauté paneer.
Until then, keep ginger garlic paste, curd and fresh tomato puree handy.
This is very important.
Keep coriander powder and degi red chilli powder handy as well.
While tempering, all ingredients should be within a hand’s reach.
Else it can turn into a big blunder!
The ingredients will get charred.
Here you go!
Fry the marinated paneer.
Give it a generous amount of time to be cooked.
Don’t be impatient.
Turn of the flame under the marinated paneer.
It’s time to add coriander powder,
Degi red chilli powder,
Ginger garlic paste,
And curd!
Cook the added curd for 2 to 4 minutes.
Cook the curd on a high flame for 2 minutes,
Then add fresh tomato puree.
This is it!
Don’t think of it as a complicated recipe!
Thank you very much!
This is the perfect consistency,
Keep it a bit coarse.
The consistency should be similar to tea leaves.
Look closely!
I often advise my viewers that if you want to cook less oily food,
Then remove the excess oil later
instead of adding less oil because it hampers the taste.
Even if we don’t like it,
But fat is the carrier of flavour.
Flavours are carried through fats.
This scientific fact cannot be denied.
It’s been 2 to 4 minutes since I added tomatoes,
But..
Don’t let the tomatoes cook completely,
Because the prepared masala is yet to be cooked.
We need to cook the prepared masala as well, right?
Earlier, the masala was raw.
Here you go!
Black pepper, coriander, cumin will enhance the colour as well!
It will soon start looking like a true Lahori Gravy!
Very nice!
Once the masala is cooked well in the oil,
The excess oil on top can be removed.
Initially, if you add less oil, then the taste will be hampered.
Especially, while cooking Lahori or Mughlai cuisine,
Which is a blend of Punjabi and Mughlai cuisine.
These dishes are popularly consumed in Lahore,
And such dishes require fat for being cooked.
Basically, the tomatoes should get cooked,
Tomatoes should not remain raw,
And the uncooked masala should get cooked in the oil.
Cooking can only be done in fat,
Always remember this.
Add chopped coriander stalks and cook it for another minute.
Add water to prepare a gravy.
Look closely at the colour,
This is a perfect Lahori dish colour!
Lahori Paneer should be a mix of red and brown hues.
Don’t believe people who tell you that Lahori Paneer should be yellow,
Lahori Paneer is incomplete without a meaty texture.
Until now, it was Lahori,
And now it has turned into Lahori Paneer!
There you go!
Doesn’t it look super meaty!
Be truthful, don’t lie to me!
Doesn’t it?
It looks super meaty, doesn’t it?
Add water and leave it aside for 2 minutes on a slow flame.
This will enhance the interaction between the paneer marination and the gravy.
Else the flavours won’t get blended.
Let’s start preparing the garnish.
For garnish,
Slice green chillies,
Slice it diagonally.
Top it with dry fenugreek leaves in the end
And turn off the flame.
Beautiful!
There’s an aphorism in Punjabi which means,
One who has not seen Lahore, has not been born.
But I feel like those who have not tried Lahori Paneer, haven’t relished anything!
Too good!
Everything would seem flavourless in front of this!
This is even better than the authentic Dhaba recipes!
It’s too good!