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Paneer is used in making many types of recipes from starter to main course. While people like to eat snack recipes like Paneer Bread Roll, Paneer Pockets for breakfast, the taste of Masala Paneer and Matar Paneer is also liked in the main course. But, if you want garlic flavor in paneer, then you must try the recipe of Lehsuni Paneer. Chef Ranveer Brar tells how to make restaurant style garlic paneer at home?

Ingredients for Garlic Paneer:

• • Ingredients for paste: 1 cup fresh mint leaves, 1 cup fresh coriander, 10-12 cloves of garlic, 1 green chilli, 1 inch ginger, salt to taste, 2 tbsp beaten curd

• • Ingredients for Garlic Paneer: 3 tbsp oil, 1 tsp cumin, half tsp fennel, 1 bay leaf, 8 garlic cloves, 1 big onion, salt to taste, half tbsp crushed coriander seeds, 2 green chillies, prepared paste, 2 tbsp oil, 800 grams paneer in pieces, 1 tsp crushed black pepper, 1 tsp lemon juice.

How to make Garlic Paneer?

• • Step 1: To make Garlic Paneer, first add mint leaves, green coriander, garlic cloves, green chillies, ginger, salt as per taste and curd in a bowl. Now put this mixture in a mixer grinder jar and grind it to make a soft paste and take it out in a bowl and keep it for further use.

• • Second step: Now turn on the gas and place a pan on it and add oil in it. When the oil becomes hot, add cumin, fennel, bay leaves and let it crackle well. Now, add grated garlic to it, Dylan. When the garlic starts turning golden, add finely chopped onion and fry for 2-4 minutes until the onion turns golden brown.

• • Step 3: Now add soft coriander stalks, salt as per taste, whole coriander, green chillies and fry for some time. When all the ingredients are fried well, add the prepared paste and cook for 7-8 minutes until the oil starts separating from the gravy.

• • Fourth step: Now add cheese in it. You can use paneer both fried or plain. After adding cheese, mix all the spices well. Finally add crushed black pepper, lemon juice and mix well. Take it out in a serving bowl and garnish with dry kasoori methi, fried chillies, coriander leaves and lemon slices. Serve hot with roti