Healthy Lasooni Methi Shahi Paneer (Low-Fat)
30 minutes
1061 reads
About Healthy Lasooni Methi Shahi Paneer (Low-Fat)
Indulge in the exquisite flavors of Lasooni Methi Shahi Paneer, a lighter, healthier twist on a beloved Indian classic. Imagine tender paneer bathed in a rich, aromatic gravy, infused with the warmth of garlic and fragrant spices.This creamy, dreamy sauce gets its luxurious texture from cashews and tomatoes—no butter or cream needed! It's a guilt-free indulgence that's bursting with flavor.Savor this low-fat Shahi Paneer with warm roti or naan for a truly satisfying lunch or dinner. You won't believe how delicious healthy can be!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Gravy
- 2 medium Onions chopped
- 1 medium Tomato chopped
- 6.5 clove Garlic
- 0.5 cup Cashews
- 1 cup Hung Yogurt greek yogurt
- 1 tbsp Garam Masala whole
- 1 tbsp Ghee
- 1 cup Skimmed Milk
For the Paneer
- 250 gm Cottage Cheese cut into fingers
- 1 tsp Tandoori Masala
For the Seasoning
- 1 tbsp Dried Fenugreek Leaf freshly roasted and powdered
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Chili Powder red
- 1.5 tsp Salt or to taste
- Sugar optional, to taste
Instructions
- In a pan, heat the ghee. Add the chopped onions and sauté until translucent. This builds a flavor base for the gravy.
- Add the chopped tomato, garlic cloves, cashews, and whole garam masala. Cook with a splash of water until the mixture becomes soft and mushy.
- Transfer the cooked mixture to a blender. Add the hung curd (or Greek yogurt) and blend into a smooth puree. This creates the creamy base of the Shahi Paneer.
- Return the puree to the pan. Add the turmeric powder, Kashmiri red chili powder, and salt. Cook until the mixture starts to release oil from the sides, indicating the spices are cooked through.
- Gently add the paneer fingers to the gravy. Pour in the skimmed milk and bring the mixture to a gentle boil. Allow it to simmer until the gravy thickens to your desired consistency.
- Stir in the roasted and powdered kasuri methi. This adds a distinct, slightly bitter flavor that balances the richness of the gravy.
- Serve the Lasooni Methi Shahi Paneer hot with crispy rotis or naan.
Recipe Notes
Good To Know
- For extra depth of flavor, lightly roast the kasuri methi (dried fenugreek leaves) in a dry pan for 30 seconds before crushing and adding to the gravy; this intensifies the signature smoky-methi aroma.
- If you prefer a richer texture without adding cream, blend the soaked cashews with a splash of warm water until completely smooth—this ensures the gravy is silky and free of grit.
- To enhance the lasooni (garlicky) notes, reserve a few thinly sliced garlic cloves and fry them separately until golden, then use as a crunchy garnish just before serving.
- For a vegan version, swap paneer with firm tofu and use unsweetened coconut yogurt instead of hung curd; the flavors meld beautifully with the same spices.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer green chilies during the preparation.
- For a smoother gravy, strain it through a fine-mesh sieve after blending.
- Serve this dish hot with naan, roti, or rice for a complete and satisfying meal.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 526kcalCarbohydrates: 40gProtein: 22gFat: 34gPolyunsaturated Fat: 10.2gMonounsaturated Fat: 20.4gSodium: 855mgFiber: 2gSugar: 25g
Anjali Kejriwal
Articles: 3
4 Comments
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This looks so appealing! Thanks for sharing.
Such a tempting dish! Thank you.
Absolutely wonderful! Can’t wait to make it.
Absolutely delicious! Thanks for sharing.