2016 has been a year full of big changes in my life. The biggest and the most important event of my life so far has been the birth of my baby boy Reyansh on the 30th of March. I had heard about how life changes after having a baby but I did not realise the truth in the statement until he was born.
A woman not only endures the pain at birth and the subsequent pain and aches post delivery but its an acid test for a woman’s emotional strength. It is very important at this time (Postpartum) to eat well and food that helps a woman gain her physical strength back and also nurse her baby.
Milk and Milk products such as cheese and Paneer should be included in one’s diet at this time. I will be posting a few more postpartum recipes very soon that will aid nursing mothers.
Today I am bringing you an easy and delicious recipe that is extremely nutritious and can be eaten by one and all. Kids will love the creamy taste of this dish. Here is Mumbai to Melbourne’s recipe for Lasuni Paneer or Cottage Cheese in Garlic Sauce.
The Ingredients needed are:
- Paneer / Cottage Cheese – 250 gms
- Garlic paste – 1/2 teaspoon
- Ginger paste – 1/4th teaspoon
- Green Chilli- 1 finely chopped
- Kasoori Methi (Dried Fenugreek leaves) – 2.5 tablespoons
- Degi Mirch Powder / Cayenne Pepper- 1.5 teaspoons
- Garlic Cloves – 3 in no finely chopped
- Oil- 1 tablespoon
- Rice flour – 1 tablespoon
- Curd (greek yoghurt)- 2.5 tablespoon
- Milk – 1/2 cup
- Ghee (clarified butter) – 1/2 teaspoon
- Asafoetida – a pinch
- Cumin seeds – 1/4th teaspoon
- Sugar- 1 teaspoon
- Water – if needed to thin the gravy
Method of Preparation:
- Take a bowl add the curd, 1 teaspoon red chilli powder, ginger paste, garlic paste and 1.5 tablespoons of kasoori methi. Next add the rice flour and give this a good whisk. This is the base for the gravy ready.
- Next finely chop the onion, green chilli and garlic cloves and cube the paneer. Take a wok, add the oil and let it heat up on medium flame. Add the onions and chilli stir fry till the onions turn pink, next add the gravy mixture that we made before to the pan and continuously stir this for 4-5 minutes till the raw smell of the spices goes away.
- After 3-5 minutes you will notice the oil will start to leave the sides, at this point add the cubed paneer pieces.
- Mix the paneer well with the gravy base and then add half cup of milk to it. Add salt and a teaspoon of sugar to it and let it come to a boil.
- Take a small pan/ tempering utensil and add ghee to it, once it heats up add asafoetida and cumin seeds. Once they splutter add the chopped garlic cloves and mix well till raw smell of garlic goes away. Next add red chilli powder and kasoori methi and switch off the flame.
- Add this tempering to the wok and cover with a lid. Mix well before serving.
Your Lasuni Paneer is now ready. Serve hot with Tandoori Roti or Naan and a side of pickled onion salad.
Believe me you will be left licking your finger tips and your bowl. I hope you enjoyed today’s recipe. Definitely love to hear your feedback in the comments below.
Have a fantastic week ahead and enjoy Meatless Monday with Lasuni Paneer on your menu.