Steps for making Paneer Lahori

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Thereafter add muskmelon seeds & cashews. Mix everything 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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