Lasooni Palak Paneer

Lasooni Palak paneer in onion-tomato based gravy is a scrumptious and easy paneer recipe that fits great for the everyday menu. This curry is made with loads of garlic and is full of Iron, Fiber, and Protein.

If you are on a lookout for a  different palak paneer recipe then you will love this recipe.

Moreover, this paneer gravy recipe has no nuts or heavy cream. It involves quick and simple preparation and takes less than 40 minutes to prepare.

Serve with a side of homemade or store-bought Tandoori Roti, parathas, or Naan. Some steamed basmati rice goes well too.

I am back with yet another paneer curry recipe – Lasooni Palak paneer. Yes, this is never going to end! Lol….

This gravy has lots of health benefits as It has

• Paneer – a great source of protein and calcium.  
• Palak (spinach) – The spinach we all know is great with Iron and folic acid.
• Lasoon (Garlic) – Garlic has great health benefits. It helps in lowering down cholesterol and builds immunity.

This particular paneer recipe is like a breath of fresh air. From flavors to the color, everything is so different than the standard palak paneer recipe.

Though this paneer with a gravy recipe is made without using nuts and heavy cream, the taste is spot on!   

The richness comes through the curd and coconut milk instead of heavy cream. Coconut milk makes the curry creamy and desirable for an everyday meal too.

You can make this palak paneer on special occasions like birthday or anniversary. I love to make this Paneer recipe to celebrate Diwali, Holi, or any festivals when I call my friends over to get-together.

Ingredients & Substitutions

Let’s talk about all that goes into this recipe!-

Paneer: I have used homemade paneer for this recipe. I shallow fry the paneer in little bit ghee and use it in the recipe. Don’t over-cook your paneer, that makes it chewy. Just shallow fry it lightly.

You can completely skip this step and use it directly in the recipe.

If you are going to use the store-bought paneer, first soaked the paneer in warm water for 20 minutes and then shallow fry it and use it in the recipe.

A lot of you have problems with the paneer turning chewy. Well if you are using store-bought paneer then do soak in first.

Palak (Spinach): I have used fresh spinach for this recipe.

You can use frozen spinach too. make sure to thaw it before using it.

Plus I have sauteed spinach in a little bit ghee first and then added to the gravy. I highly recommend following this step for better taste.

Yogurt: So, yogurt forms the base of this curry. I used homemade whole milk plain yogurt (curd). You can use low-fat yogurt too, should work.

Tomato: I have used fresh tomatoes for this recipe. You may use readymade tomato puree too instead of fresh tomatoes.

Onion: I have used red onion. You may use brown or white onion.

Green chilies: they add spice to the dish. You can add more or less of the chilies according to your preference.

When I write green chilies for Indian recipes, I am referring to thai green chilies.

You can use serrano peppers or jalapeños if you do not have access to these thai chilies.

Garlic: This recipe requires a lot of fresh garlic cloves. Make sure to use only fresh garlic, not the readymade minced garlic or garlic paste.

Ginger: Ginger enhances the flavors of this curry and it helps in digestion too.

Spices: the recipe uses cumin seeds, red chili powder, garam masala, turmeric powder, and salt for the flavor.

I love using Kasuri methi (dried fenugreek leaves) in paneer recipes, adds such a nice flavor and aroma.

Make sure to use Kashmiri red chili powder. it gives nice and deep color here. It is not hot. So do not replace it with regular chili powder else the dish will become very hot.

Coconut Milk: The coconut milk forms the base of this curry along with tomato onion gravy. It gives texture to the curry and also gives it a subtle sweet taste. I would highly recommend not replacing the coconut milk here.

I used full fat coconut milk. You may use the low-fat coconut milk here but that would make the curry less creamy so my recommendation would be to stick with the full fat.

Ghee: It is the most important ingredient for this recipe. I highly recommend you to use ghee only. If there any dietary restrictions, you may use oil.

Making it Vegan

You can easily make this recipe vegan. Here are the substitutions.

paneer: substitute with extra-firm tofu.

plain yogurt: substitute with plain almond milk yogurt.

Ghee: Substitute with oil

Adding More Veggies

So, this curry only has Spinach but if you want, you add more veggies to it to make it more wholesome.

Like you can add peppers, green peas, corn, etc.

You can even add some boiled chickpeas here, that would make it, even more, protein-packed.

Make sure to adjust the seasoning.

Serving Suggestions

This curry goes really well Naan, that’s what I served it with.

You can also serve it with Tandoori roti, paratha, or with white rice.

This is one of those curries which is just perfect for any day or when you just want to eat something fancy yet easy.

How to make this curry? Step by step process –

Heat 1 tablespoon butter in a pan. Add paneer cubes and saute them for 4 to 5 minutes or until light golden brown in color over a medium to low heat. Take it out in a bowl and keep it aside.

In the same pan, heat 1 tablespoon ghee. Add spinach and saute it for 3 to 4 minutes over medium heat. Keep it aside.

In another pan, heat 1 tablespoon ghee. Add cumin seeds, let it splutter. Now add garlic cloves, green chilies, and ginger. Saute them for 2 to 3 minutes.

Add Roughly chopped onion and cook it for 2 minutes. Add chopped tomatoes and cook them for 5 to 6 minutes or until they lose raw smell.

Take this mixture into a blender and grind it into a smooth paste using ½ cup water. Strain the grain using fine strainer.

Take this gravy into a pan. Add Chili powder, turmeric powder, garam masala, and salt. Cook them for 4 to 5 minutes.

Add coconut milk, yogurt/curd, Sautéed palak/spinach, sautéed paneer, and kasuri methi. Mix them very well. Cover the pan and cook it for 4 to 5 minutes over medium heat. Adjust the gravy consistency according to your preference. You can also add heavy cream at this point.

Yummy and healthy Lasooni Palak Paneer is ready. Enjoy this curry with Naan, and sirkewale pyaaz.

If you are planning an Indian menu for the next party or pot luck, instead of making regular palak paneer, consider giving this exotic curry a try!

More Paneer Recipes –

Paneer Pulao

Reshmi Kaju Paneer

Hariyali Aloo Paneer

Matar Paneer

Paneer Pasanda

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Warm Regards,

Dhwani.