Lehsuni Paneer Recipe – Creamy Garlic Paneer Curry with Yogurt and Spices

Lehsuni Paneer is one of those dishes where garlic does not politely introduce itself, it walks straight in and takes charge. Balanced with fresh coriander, gentle spice, and creamy yogurt, this curry sits comfortably between homely comfort and dinner-table showstopper. It is quick enough for a weeknight, yet carries the depth of something far more indulgent.

Recipe video can be watched here

Ingredients

For the paste

3–4 garlic cloves

1/2 inch ginger, peeled

100 g coriander leaves with stems

1 mild green chilli, chopped

For the paneer

250 g paneer, cut into cubes

1 tbsp oil

For the sauce

2 tbsp oil (Add a tsp of butter too)

1 medium white onion, finely chopped

2 tomatoes, chopped or 200 g tinned chopped tomatoes

1 cup whipped yogurt

1 tsp cumin seeds

1 tsp Kashmiri red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp garam masala

1 green pepper, roughly chopped

Salt, to taste

Fresh coriander leaves, for garnish

Method

Start by preparing the paste. Add the garlic, ginger, coriander leaves, and green chilli to a grinder and blitz into a coarse paste. Set this aside.

Heat 1 tbsp oil in a pan and lightly fry the paneer cubes until the edges take on a pale golden colour. Remove and keep aside. Do not overcook, as paneer can quickly become rubbery.

In the same pan, add the butter or oil and warm over a medium heat. Add the cumin seeds and allow them to sizzle.

Add the chopped onions and cook for 7–8 minutes, stirring occasionally, until they turn golden and soften properly.

Stir in the prepared coriander paste and cook for 2–3 minutes, allowing the rawness to cook off and the aroma to deepen.

Lower the heat slightly and add the Kashmiri chilli powder, turmeric, and coriander powder. Add a splash of water and cook the spices gently for a couple of minutes so they do not catch.

Add the tomatoes and salt. Cook on a medium to high heat for about 7 minutes, until the tomatoes break down and the mixture thickens.

Reduce the heat to very low and slowly stir in the whipped yogurt. Cook gently for around 5 minutes, stirring continuously, until the sauce stabilises and you see a light sheen of oil on the surface.

Add the chopped green pepper and mix well.

Return the fried paneer to the pan and coat it in the sauce. Cover and cook for 5 minutes. The pepper should remain slightly crisp, not soft or wilted.

Switch off the heat and finish with a sprinkle of garam masala and fresh coriander leaves.

Serve hot with roti, naan, or a simple bowl of steamed rice.