LASOONI METHI PANEER (Indian Paneer Curry)

LASOONI METHI PANEER is a delicious Indian curry with soft cubes of paneer (Indian cottage cheese) simmered in a creamy and aromatic gravy with dried fenugreek leaves/methi and lots of garlic (lasoon).

This delicious, creamy, finger licking good curry is perfect paired with any Indian flatbread, rice or even slices of toasted bread!

(For a vegan option, use tofu or mushrooms; recipe below; and you can avoid or omit the curd/yogurt mentioned in the recipe card)

When one of my Instagram friends shared this curry on her post, I had to decipher this delicious looking curry and found many variations online!

But, using the basic ingredients, I churned out my own version and, if I may say myself, it is LIP SMACKING, CREAMY, RICH and FINGER-LICKING GOOD!!!!!!!

I can vouch for its deliciousness as my husband, who is not a big paneer or north Indian curry lover, was polishing off his share of the curry, reloading his plate more as the meal progressed!

Now, I think you should try it too!

All you need to do is make a creamy gravy using onions, tomatoes, fenugreek leaves and some spices and dunk and simmer heavenly bits of light golden brown, shallow fried paneer chunks in it!

A few minutes on slow simmer to marry all the flavors and you are good to go to savor with any flat bread, rice etc.

You can use tofu chunks instead of paneer or even mushroom etc. if you prefer.

INGREDIENTS NEEDED TO MAKE LASOONI METHI PANEER:

This divine and easy to make Punjabi curry needs a few ingredients which I am sure all of you have in your pantry!

PANEER (Indian cottage cheese) – make your own or store bought is good too! For a vegan version, use tofu cubes instead.

KASOORI/KASURI METHI – these are dried fenugreek leaves available in any Indian store or online. The aroma of these dried leaves is so heavenly and also lends a beautiful texture to any curry. Although it is mostly used as a garnish in north Indian curries, here, it is the star of the dish! If you can find fresh methi leaves, you can use it, albeit in a larger quantity; check notes in recipe card below.

AROMATICS like onions, ginger and lots and lots of garlic, the “lasooni” part of the curry! Here, garlic is added in the gravy and in the final tempering or “takda” as we call it.

SPICES – these are the basic Indian spice powders which you can find in most pantries nowadays; coriander powder, cumin powder, haldi/turmeric powder, red chili powder (for heat and spice) and garam masala powder.

TOMATOES – the juicer the better!

YOGURT – use thick, fresh yogurt (or cream) to add richness to the curry. Vegans can substitute with vegan yogurt/coconut milk/coconut cream etc. to add creaminess or just omit it all together.

BESAN/CHICKPEA FLOUR – this is basically to mix with yogurt before adding to the gravy. Also, it makes the curry thick and creamy! (If vegan, mix in some plain water instead of yogurt before adding to curry).

GARNISH – more of the kasoori methi can be added and do not forget the mother of all Indian garnishes, freshly chopped coriander leaves/cilantro.

Not fond of paneer or tofu? Then, try making LASOONI METHI with MUSHROOM and PEAS or CAPSICUM/BELL PEPPER instead.

Same gravy, but instead of paneer, I have used mushrooms and peas.

Just sauté the mushrooms separately in a little oil and add to the gravy along with cooked green peas.

VEGAN LASOONI/LEHSUNI METHI MUSHROOM CURRY (updated January 2024):

My husband prefers vegan curries (without dairy, eggs etc.) and the fact that he does not like paneer, eggs me on (no pun intended!), to veganize most of my cooking.

So here, I followed the same recipe, but used mushrooms and capsicum/bell peppers in place of paneer and omitted the yogurt needed to mix in the besan/chickpea flour/.

Just sauteed mushrooms and capsicum in some oil and added to the curry along with besan mixed in some water, basically to thicken it.

Doesn't it look super delicious?

If you are planning on making both the paneer version and vegan veggie version (like I did), then, while making the gravy, remove half of it to make the mushroom one.

Tip in paneer chunks (sauteed in some oil or just soaked in some hot water if you prefer soft paneer chunks) into the other half of the gravy.

Literally finger licking good curries to satisfy both me and my husband!

SERVING SUGGESTIONS:

This heaven in a spoon kinda north Indian curry goes so well with any Indian flat bread, be it rotis, parathas, puris (the deep fried version), naan etc.

My husband and I were devouring it like there is no tomorrow (that good!) with some soft parathas and I am sure next time, we will savor this delicious curry with rice too!

Out of flat bread? No cooked rice? Too lazy to make either? Then, just toast some slices of bread (soft fresh bread will work too) and enjoy this curry!

HAPPY COOKING FOODIE FRIENDS!

If you do make this curry, please feel free to share your version with a photo on my Instagram page using #curryandvanilla16 or on my Facebook page.

Also, do not forget to rate and comment in the box below; it would be wonderful to know your thoughts on this!

Fond of Indian curries? Then you must try these other divine gravy based curries:

Here is how I made this delectable Punjabi curry LASOONI METHI PANEER :

Yum

LASOONI METHI PANEER

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 4-5

A delicious Indian curry with moist cubes of paneer (Indian cottage cheese) simmered in a creamy and aromatic gravy with dried fenugreek leaves/methi and lots of garlic/lasoon/lehsun, perfect paired with any Indian flatbread, rice or even slices of toasted bread! Vegans can use tofu.

Ingredients

MAIN INGREDIENTS:

200 gm paneer (Indian cottage cheese), cut into medium sized pieces; you can use tofu instead too
2 tbsp Kasoori methi/dried fenugreek leaves, soaked in ¼ cup or 4 tbsp water

FOR LASOONI GRAVY:

3 tbsp oil
10-12 large cloves of garlic, finely chopped or minced (set aside 1 tbsp for final tempering)
1 large onion, finely chopped (about ¾ to 1 cup)
1 inch piece of ginger, minced or grated
1 green chili, chopped
2 medium tomatoes, chopped; 1 cup
1 tsp red (Kashmir or spicy) chili powder
½ tsp plus 1/4 tsp haldi/turmeric powder
1 tbsp coriander powder
½ tsp cumin powder (optional)
½ tsp garam masala powder
1 to 2 tsp of honey/sugar/jaggery (optional)
1/4 cup thick yogurt (omit if vegan)
2 tbsp besan/chickpea flour
Salt to taste

FOR TEMPERING (this is optional):

1 tbsp oil
2 tsp minced garlic, set aside earlier

FOR GARNISH:

1 tsp of crushed kasoori methi/dried fenugreek leaves
Freshly chopped cilantro/coriander leaves

Instructions

PREPARING THE MAIN INGREDIENTS:

Soak the dried fenugreek leaves in water for about 10 minutes.
In a tablespoon of oil, sauté the chopped paneer (or tofu if using) on medium high heat, stirring often until slightly fried and starts to turn golden brown; remove using a slotted spoon and transfer to a bowl of hot water.
(If you prefer your paneer soft, just soak them in hot water for a few minutes).

TO MAKE THE LASOONI/GARLICKY GRAVY:

In the same pan, sauté finely minced garlic (set aside 1 tbsp of minced garlic aside for final tempering) in 1 tbsp oil for 1 minute until lightly golden yellow or changes color; stirring continuously.
Add onions, ginger, green chilies and sauté on medium heat, stirring often until onions are slightly soft and pink; about 2 minutes.
Stir in chopped tomatoes, a pinch of salt, red chili powder, haldi and coriander powders, mix and fry again for another 2 minutes.
After 2 minutes, add ½ tsp jeera/cumin powder and fry again for 1 to 2 more minutes until the mixture is well cooked and most moisture is gone.
At this stage, add the soaked kasoori methi along with water and cook again for a minute or so or until almost all the moisture is gone.
Let cool and blend to a fairly fine paste (not too fine; need a bit of texture in the gravy!).

FINAL STEPS FOR MAKING THE LASOONI METHI PANEER CURRY:

Heat 1 tbsp oil in the same saucepan and add 1/4 tsp haldi and ½ tsp garam masala powder; stir.
After a few seconds, add the onion-tomato-kasoori methi paste and 1 cup water; mix well, add salt to taste and a dash of honey/sugar/jaggery for a perfect balance of flavors.
Stir well and bring to a boil.
Mix besan/chickpea flour into yogurt or plain water if vegan and add to simmering gravy on low heat.
Adjust consistency.
Simmer for 5 more minutes and then stir in paneer or tofu cubes.
Cook again for 2 to 3 minutes.
Simmer for a minute and remove from heat.
Meanwhile, make a tempering of minced garlic (which was set aside earlier) in 1 tbsp oil and add to the curry.
Mix, garnish with crushed kasoori methi and finely chopped cilantro and serve hot!
This uber delicious, rich, aromatic and exotic LASOONI/LEHSUNI METHI PANEER CURRY with any Indian flat bread like roti, parathas, naan, puris etc. It is such a scrumptious and delightful curry that goes well even with a bowl of hot, steamed rice!
Enjoy Foodies and Happy Cooking!

Notes

Adjust the amount of spices according to personal taste.

For a vegan curry, use cubed tofu and coconut milk or even plain water instead of yogurt.

If you cannot find dried fenugreek leaves, you can use fresh methi leaves too; finely chop and sauté with the onions. You will need about 1/2 cup of fresh leaves.

Not a paneer or tofu lover? Then make this curry with sauteed mushrooms, potatoes, cauliflower etc.

Experiment and enjoy as the star of this dish is the divine, creamy, mouthwatering gravy!

Enjoy and Happy Cooking/Eating!

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Step-wise Instructions to make LASOONI METHI PANEER CURRY:

PREPARING THE MAIN INGREDIENTS:

Soak the dried fenugreek leaves in water for about 10 minutes.

In a tablespoon of oil, sauté the chopped paneer (or tofu if using) on medium high heat, stirring often until slightly fried and starts to turn golden brown; remove using a slotted spoon and transfer to a bowl of hot water.

For softer chunks, just soak in hot water instead of sautéing the paneer.

TO MAKE THE LASOONI/GARLICKY GRAVY:

In the same pan, sauté finely minced garlic (set aside 1 tbsp of minced garlic aside for final tempering) in 1 tbsp oil for 1 minute until lightly golden yellow or changes color; stirring continuously.

Add onions, ginger, green chilies and sauté on medium heat, stirring often until onions are slightly soft and pink; about 2 minutes.

Stir in chopped tomatoes, a pinch of salt, red chili powder, haldi and coriander powders, mix and fry again for another 2 minutes.

After 2 minutes, add ½ tsp jeera/cumin powder and fry again for 1 to 2 more minutes until the mixture is well cooked and most moisture is gone.

At this stage, add the soaked kasoori methi along with water and cook again for a minute or so or until almost all the moisture is gone.

Let cool and blend to a fairly fine paste (not too fine; need a bit of texture in the gravy!).

FINAL STEPS FOR MAKING THE LASOONI METHI PANEER CURRY:

Heat 1 tbsp oil in the same saucepan and add 1/4 tsp haldi and ½ tsp garam masala powder; stir.

After a few seconds, add the onion-tomato-kasoori methi paste and 1 cup water; mix well, add salt to taste and a dash of honey/sugar/jaggery for a perfect balance of flavors.

Stir well and bring to a boil.

Remove from heat.

Stir in besan into yogurt (or even plain water if vegan), mix until there are no lumps and add to the simmering gravy.

Bring to a gentle simmer again on very low heat. Yogurt may curdle on high heat. You can use cream or coconut milk here too.

Adjust consistency.

Stir in paneer cubes. Cook again for 2 to 3 minutes.

Then, simmer for a minute and remove from heat.

Meanwhile, make a tempering of minced garlic (which was set aside earlier) in 1 tbsp oil/ghee and add to the curry. This step is optional but adds more flavor if needed.

Mix, garnish with crushed kasoori methi and finely chopped cilantro and serve hot!

This uber delicious, rich, aromatic and exotic LASOONI METHI PANEER CURRY is super yummy with any Indian flat bread like roti, parathas, naan, puris etc. It is such a scrumptious and delightful curry that it is sure to go well even with a bowl of hot, steamed rice!

Enjoy Foodies and Happy Cooking!