How to Make Paneer Lahori Restaurant Style

Heat cooking oil in a pan. Add cumin seeds, bay leaf, clove, cinnamon, black cardamom, mace, coriander seeds & ginger-garlic paste. Saute everything until aromatic.

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Now add chopped tomatoes & mix well with whole spices.

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Thereafter add muskmelon seeds & cashews. Mix everything again.

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Add red chilli powder, garam masala, coriander powder & salt. Mix again.

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Pour water as needed to adjust the consistency. Mix well then cover and cook for 2 minutes.

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Grind this mixture to a thick paste. Your cashew paste is ready. Keep aside right now to use later.

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Again heat cooking oil in a pan. Add cumin seeds & chopped onions. Saute until onions are soft.

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Then add green chilli, green chilli paste, schezwan sauce, chopped coriander and capsicum. Mix and saute well.

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Now add the cashew paste and mix well.

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Add coriander powder, salt, water, Kasuri methi and mawa cream. Combine again. Add water gradually to adjust the consistency of the gravy.

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Now add chopped onions & mix with the gravy mixture. Add water to adjust the consistency. This is a typical restaurant style of making paneer Lahori. Cover & cook until oil separates. Keep the low flame to avoid burning at the bottom.

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Finally, add paneer, Kashmiri red chilli powder, tomato sauce & mix everything. Add water to adjust the thickness of the gravy. Cover & cook on low to medium flame until the paneer is soft.

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Your paneer lahori is ready. Garnish it with chopped coriander and serve hot.

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