Lahori Paneer Ki Sabji Recipe | How to make Lahori Paneer Ki Sabji | Paneer Ki Sabzi Recipe- Step By Step with Images and Video.
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Craving a rich and flavorful paneer dish that’s packed with aromatic spices? Try this Lahori Paneer Ki Sabji! Made with golden-fried paneer, a creamy curd-based gravy, and a blend of freshly ground spices, this dish is a true delight for paneer lovers.
Perfect for a comforting weeknight dinner or a special festive meal, this sabji pairs beautifully with naan, roti, or steamed rice. The combination of tangy tomatoes, warm spices, and soft paneer creates a mouthwatering texture and taste that will leave you craving more.
In this recipe, I’ll take you through simple yet detailed steps to make this restaurant-style Lahori Paneer Ki Sabji at home. No complicated techniques—just bold flavors and effortless cooking!
So, let’s get started and bring the taste of Lahore to your kitchen! 🧀✨
Ingredients of Lahori Paneer Ki Sabji Recipe
Ingredients of Special Masala
Lahori Paneer Ki Sabji Recipe Video
Lahori Paneer Ki Sabji Recipe | How to make Lahori Paneer Ki Sabji | Paneer Ki Sabzi Recipe
Materials
- Paneer – 250 gm
- Red Chilli Powder
- Turmeric
- Salt
- Oil – 4 tbsp
- Ghee – 1 tbsp
- Bay Leaf – 1 pcs
- Cinnamon – 1 stick
- Black Pepper
- Cardamom – 2 pcs
- Cumin – 1 tsp
- Onion – 2 pcs
- Ginger Garlic Paste – 1 tbsp
- Tomato – 2 pcs
- Red Chilli Powder – 1 tsp
- Turmeric – 1/2 tsp
- Coriander Powder – 1 tsp
- Salt as per Taste
- Curd – 1/2 cup
- Splitted Green Chilli
- Kasoori Methi – 1 tsp
- Chopped Coriander
Ingredients of Special Masala
- Coriander Seeds – 2 tbsp
- Cumin – 1 tsp
- Black Pepper – 1 tsp
- Clove – 2 pcs
- Black Cardamom – 2 pcs
Instructions
- Take 250 grams of paneer and cut it into long rectangular pieces. Sprinkle red chili powder, turmeric powder, and salt, then mix well to coat evenly. Set aside for 10-15 minutes.
- Crush coriander seeds, cumin seeds, black peppercorns, cloves, and black cardamoms using a mortar and pestle or grinder to make a coarse spice powder.
- Heat 2 tablespoons of oil in a pan over medium flame. Once hot, add the marinated paneer and fry until golden brown on both sides. Remove from the pan and keep aside.
- In the same pan, add 1 tablespoon of oil and 1 tablespoon of ghee. Once heated, add a bay leaf, cinnamon stick, black peppercorns, green cardamoms, and cumin seeds, and sauté for a few seconds until aromatic.
- Add finely chopped onions and sauté until golden brown. Stir occasionally to ensure even cooking.
- Once the onions turn slightly pinkish-golden, add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Add finely grated tomatoes and mix well. Cook for 2-3 minutes before adding red chili powder, turmeric powder, coriander powder, and salt. Stir and cook until the masala releases oil.
- Reduce the flame to low, then add whisked curd gradually while stirring continuously to prevent curdling. Cook for 2-3 minutes until well blended.
- Add the prepared masala powder, mix thoroughly, and cook for another 2 minutes to enhance the flavors.
- Pour in 1 cup of water and stir well. Bring the gravy to a gentle boil, stirring occasionally.
- Add the fried paneer pieces back into the pan, ensuring they are evenly coated with the gravy.
- Add slit green chilies and crushed kasoori methi, mixing well to combine the flavors.
- Cover the pan with a lid and let it cook on low flame for 3-4 minutes so the paneer absorbs the flavors.
- Turn off the flame and garnish the dish with ginger juliennes, sliced green chilies, and freshly chopped coriander leaves.
- Your rich and flavorful Lahori Paneer Ki Sabji is ready! Serve hot with naan, roti, paratha, or steamed rice and enjoy.
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Lahori Paneer Ki Sabji Recipe – Step By Step
1: Take 250 grams of paneer and cut it into long rectangular pieces. Sprinkle red chili powder, turmeric powder, and salt, then mix well to coat evenly. Set aside for 10-15 minutes.
2: Crush coriander seeds, cumin seeds, black peppercorns, cloves, and black cardamoms using a mortar and pestle or grinder to make a coarse spice powder.
3: Heat 2 tablespoons of oil in a pan over medium flame. Once hot, add the marinated paneer and fry until golden brown on both sides. Remove from the pan and keep aside.
4: In the same pan, add 1 tablespoon of oil and 1 tablespoon of ghee. Once heated, add a bay leaf, cinnamon stick, black peppercorns, green cardamoms, and cumin seeds, and sauté for a few seconds until aromatic.
5: Add finely chopped onions and sauté until golden brown. Stir occasionally to ensure even cooking.
6: Once the onions turn slightly pinkish-golden, add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
7: Add finely grated tomatoes and mix well. Cook for 2-3 minutes before adding red chili powder, turmeric powder, coriander powder, and salt. Stir and cook until the masala releases oil.
8: Reduce the flame to low, then add whisked curd gradually while stirring continuously to prevent curdling. Cook for 2-3 minutes until well blended.
9: Add the prepared masala powder, mix thoroughly, and cook for another 2 minutes to enhance the flavors.
10: Pour in 1 cup of water and stir well. Bring the gravy to a gentle boil, stirring occasionally.
11: Add the fried paneer pieces back into the pan, ensuring they are evenly coated with the gravy.
12: Add slit green chilies and crushed kasoori methi, mixing well to combine the flavors.
13: Cover the pan with a lid and let it cook on low flame for 3-4 minutes so the paneer absorbs the flavors.
14: Turn off the flame and garnish the dish with ginger juliennes, sliced green chilies, and freshly chopped coriander leaves.
15: Your rich and flavorful Lahori Paneer Ki Sabji is ready! Serve hot with naan, roti, paratha, or steamed rice and enjoy.
You can also read this post in Hindi and Marathi.
