Healthy Recipes | Lasooni Methi Paneer

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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! 😀

Nachiket has started to cook. Sometimes, it is once in 2 weeks, sometimes it is twice in a week. There is no scheduled timetable he follows. And I like it that way because, if there was a pattern to it, it would have been more of a chore than a leisurely therapeutic hobby.  What’s more? He even researches about what he wants to make. Now, wouldn’t you call that a quintessential trait rub-off between couples? 

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.

Lasooni Methi Paneer

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 3-4

Ingredients:

  • Salt to taste
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 4 tbsp oil
  • 1 tbsp butter
  • 1/4 cup fresh/frozen methi leaves (fenugreek) – other options in “My Take” section
  • 1/4 – 1/2 cup coconut milk
  • 2-3 green chili (bird eye chilies)
  • 10 + 2 cloves of garlic (the big kind)
  • 1 cup paneer (pressed cottage cheese) cubes (Tofu for a Vegan version)
  • 1/2 cup sliced onions
  • 1/4 cup diced tomatoes

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Instructions:

  1. First, Heat a tbsp of oil in a pan. Place the cottage cheese cubes and let them roast till golden on atleast 2 sides. Once, done, set them aside.
  2. Second, Add another tbsp of oil in the pan. Add chopped garlic (10 cloves) and chopped onions.
  3. Next, Sauté them until they lose raw smell and onions turn translucent.
  4. Add the tomatoes, green chilies, fenugreek leaves and turmeric and cook for another min.
  5. Blend the sautéed mixture using minimum amount of water if required.
  6. Add 2 tbsp oil into the pan. Add the garam masala into the hot oil. Add the pureed mixture and salt. Cook for a min.
  7. Add 1/4 cup coconut milk and mix well. Add the golden cheese cubes and let them simmer in the curry for a min.
  8. Turn the heat off. Add extra coconut milk if required to adjust the consistency of the curry.
  9. Sauté the remaining two cloves of garlic (chopped) in a tbsp. of butter and drizzle over the curry.

My Take:
  1. First, The methi leaves can be replace with spinach or any other green of choice.
  2. Second, You can also use Kasoori Methi (dried fenugreek). Only 1/8 cup is required since the flavor is stronger than fresh leaves.
  3. Next, Cook the garlic-onion mixture well before blending to remove any trace of raw smell.
  4. Instead of coconut milk: add water (about 1/8 cup) for the curry to simmer with the paneer in step 7 of the recipe. In step 8, add heavy cream. stir and let rest. If you do not want cream either. Mix 2 tbsp of yogurt in little less than 1/2 cup water and use in step 7. Allow to cook till it thickens to desired consistency.
  5. For a vegan version, replace paneer with roast tofu and use vegetable butter for the garlic drizzle.



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#healthyrecipes #recipes #food #appetizers #dinner #lasooni #paneer

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