Creamy Dum Paneer Lakhnawi Recipe

Indian cuisine · 410 calories

Creamy Dum Paneer Lakhnawi recipe

About this recipe

Creamy Dum Paneer Lakhnawi is a rich and indulgent North Indian dish that blends the soft, velvety texture of paneer with a luscious, mildly spiced gravy. This dish is inspired by the royal kitchens of Lucknow, featuring a balance of aromatic spices, creamy yogurt, and a hint of saffron. Perfect for a hearty lunch, it pairs beautifully with naan, roti, or steamed rice. Designed for medium spice preference, this recipe ensures a balanced yet flavorful experience. With its rich taste and balanced macros, it’s an excellent choice for active individuals aiming for body maintenance.

Ingredients

  • 200 g Paneer
  • 200 g Dahi
  • 500 g Onion
  • 200G Adrak Lasun Paste (200g)
  • 100 g Cashew Regular
  • - Fresh Cream
  • 0.25 g Saffron
  • 200 ml Ghee
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 100 g Jeera
  • 1 Kg Kissan Tomato Puree
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Heat ghee in a pan over medium heat and add cumin seeds. Once they splutter, add the finely chopped onions and sauté until golden brown.
  2. 2. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears. Add the tomato puree and cook for 5-7 minutes until the oil separates.
  3. 3. Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes to combine the spices.
  4. 4. Add the cashew paste and cook for 3-4 minutes, stirring continuously, to ensure a creamy consistency.
  5. 5. Lower the heat and mix in the whisked yogurt slowly, stirring constantly to prevent curdling. Let it simmer for 5 minutes.
  6. 6. Add the paneer cubes and green chilies to the gravy. Cover and cook on low heat for 8-10 minutes, allowing the paneer to absorb the flavors.
  7. 7. Stir in the saffron milk and fresh cream, then cook for another 2-3 minutes. Adjust salt and spice levels if needed.
  8. 8. Sprinkle garam masala and garnish with fresh coriander leaves. Serve hot with naan, roti, or steamed rice.