How to make Paneer Lasooni -

Garlic flavoured paneer cooked in yogurt based gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) 1 inch cubes , Garlic chopped

Cuisine : Hyderabadi

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Aloo Mangodi Dudhiya Khotkhotein Brinjal and Potato Rassa Beetroot Ravioli

Paneer Lasooni

Paneer Lasooni Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer Lasooni Recipe

  • Paneer (cottage cheese) 1 inch cubes 800 grams

  • Garlic chopped 10-15 cloves

  • Hung yogurt 1 cup

  • Ginger-garlic paste 1 tablespoon

  • Lemon juice 2 tablespoons

  • Garam masala powder 1 teaspoon

  • White pepper powder 2 teaspoons

  • Salt to taste

  • Saffron (kesar) soaked in milk 1 pinch

  • Gram flour (besan) roasted 1 tablespoon

  • Cumin powder 1 teaspoon

  • Oil 1 tablespoon

  • Cream 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Cumin seeds 1 teaspoon


Step 1

For the marinade mix hung yogurt, ginger-garlic paste, lemon juice, garam masala powder, white pepper powder, salt, saffron milk, roasted gram flour, cumin powder, one teaspoon oil, cream and turmeric powder.

Step 2

Add the paneer pieces let them marinate for an hour. Heat the remaining oil in a pan, add the cumin seeds and sauté till fragrant. Add garlic and sauté till garlic is light brown.

Step 3

Add the paneer pieces along with the marinade and toss till the marinade is cooked. Serve hot with rotis.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.