Lasooni Paneer Recipe: Ranveer Brar’s Restaurant-Style Green Garlic Paneer at Home

Lasooni paneer recipe lovers can bring restaurant-style flavours to their kitchen with Chef Ranveer Brar’s delicious green version of the popular paneer dish. Packed with garlic, fresh coriander, mint, green chilli and aromatic spices, this preparation combines a creamy, herb-filled gravy with soft paneer cubes.

The recipe is particularly appealing for those who enjoy bold garlic flavours but also want something fresh and vibrant. According to the recipe shared by Ranveer Brar, the dish can be prepared in approximately 25 minutes, making it a convenient option for a quick lunch or dinner.

With a fragrant green paste, buttery gravy and a final touch of lemon juice and crushed black pepper, this lasooni paneer recipe brings together several layers of flavour in one comforting dish.

What makes this lasooni paneer recipe special?

Lasooni paneer is known for its generous use of garlic, but Ranveer Brar's green preparation gives the dish a distinctive twist.

Instead of relying only on a traditional gravy base, the recipe uses a freshly prepared paste made with mint, coriander, garlic, green chilli, ginger and curd. This creates a vibrant green foundation for the paneer.

The gravy is then built with cumin, fennel seeds, bay leaf, sliced garlic, onion and coriander stems. Butter adds richness, while crushed black pepper and lemon juice provide a finishing balance.

The result is a dish that combines creamy richness, fresh herbs, gentle heat and the unmistakable aroma of garlic.

Ingredients for the green paste

To prepare the herb-and-garlic paste, you will need:

• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves, roughly chopped
• 10–12 garlic cloves
• 1 green chilli, preferably less spicy and roughly chopped
• 1-inch piece of ginger, peeled and sliced
• Salt to taste
• 2 heaped tablespoons beaten curd

These ingredients form the flavourful heart of the recipe. Fresh coriander and mint provide the green colour and refreshing notes, while garlic gives the paste its signature lasooni character.

Ingredients for lasooni paneer

For the main paneer preparation, keep the following ingredients ready:

• 2–3 tablespoons oil
• 1 teaspoon cumin seeds
• ¼ teaspoon fennel seeds
• 1 bay leaf
• 7–8 garlic cloves, sliced
• 1 large onion, finely chopped
• 1 heaped tablespoon tender coriander stems, finely chopped
• Salt to taste
• ½ tablespoon coriander seeds, crushed
• 2 green chillies, preferably less spicy and chopped
• Prepared green paste
• 2 tablespoons butter
• 800 grams paneer, cut into cubes
• A pinch of sugar
• 1 teaspoon black peppercorns, crushed
• 1 teaspoon lemon juice
• 1–2 tablespoons butter

Ingredients for frying the chillies

For the crispy chilli garnish:

• 1–2 tablespoons oil
• 2 dry Kashmiri red chillies

Ingredients for garnish

To finish the dish, use:

• Crushed dry fenugreek leaves
• Fried Kashmiri red chillies
• A coriander sprig
• Lemon wedge

How to make the green paste

Step 1: Combine the ingredients

Add the fresh mint leaves, coriander leaves, garlic cloves, green chilli, ginger, salt and beaten curd to a bowl.

Step 2: Blend until smooth

Transfer the mixture to a mixer grinder and blend until you have a smooth, evenly combined paste.

Keep the prepared green paste aside while you begin making the paneer gravy.

How to make lasooni paneer

Step 1: Temper the whole spices

Place a handi on the stove and add the oil. Once the oil is hot, add cumin seeds, fennel seeds and bay leaf.

Allow the spices to splutter so that their aromas are released into the oil.

Step 2: Sauté the garlic and onion

Add the sliced garlic and finely chopped onion. Sauté for around 2–4 minutes, or until the onion becomes translucent.

This stage builds the savoury base of the gravy and intensifies the garlic aroma.

Step 3: Add coriander and green chilli

Add the finely chopped tender coriander stems, salt, crushed coriander seeds and chopped green chillies.

Sauté the mixture briefly, allowing the spices and aromatics to blend together.

Step 4: Cook the green paste

Add the freshly prepared green paste to the handi.

Cook it for approximately 7–8 minutes, stirring occasionally, until the oil begins to separate from the gravy.

This step allows the raw flavours from the herbs, garlic and spices to mellow and develop.

Step 5: Add butter and paneer

Add 2 tablespoons of butter followed by the paneer cubes.

Allow the paneer to cook in the gravy until it is heated through and coated well with the green sauce.

Avoid overcooking the paneer, as it can become firm or chewy.

Step 6: Finish the gravy

Add a pinch of sugar, crushed black peppercorns and lemon juice.

Finish with another 1–2 tablespoons of butter and mix everything gently.

The small amount of sugar helps balance the flavours, while black pepper adds warmth and lemon juice brings a fresh tang to the rich gravy.

How to fry the Kashmiri red chillies

The fried chillies add both colour and texture to the final presentation.

Heat oil in a pan and add the dry Kashmiri red chillies once the oil is hot. Fry them until they become crisp.

Carefully remove the chillies and place them on an absorbent sheet to remove excess oil. Keep them aside for garnishing.

How to serve lasooni paneer

Transfer the freshly prepared paneer into a serving bowl.

Garnish it with crushed dry fenugreek leaves, the crispy fried red chillies, a coriander sprig and a lemon wedge.

Serve the lasooni paneer recipe hot with roti or your preferred Indian bread.

The buttery green gravy pairs particularly well with soft rotis, allowing the bread to soak up the aromatic sauce.

Tips for making restaurant-style lasooni paneer at home

Use fresh herbs

Fresh coriander and mint are essential for achieving the vibrant flavour and colour of the green paste. Use fresh, aromatic herbs for the best results.

Don't rush the green paste

Allow the green paste to cook properly until the oil separates from the gravy. This helps develop a deeper and more balanced flavour.

Be gentle with paneer

Once the paneer is added, mix gently and avoid prolonged cooking. This helps retain its soft texture.

Balance the flavours

The combination of garlic, chilli, butter, black pepper and lemon gives the dish its character. Adjust the chilli and salt according to your preference.

Finish with fresh garnishes

Crushed kasuri methi, fried Kashmiri chillies, coriander and lemon add contrasting aromas, colours and flavours to the finished dish.

A quick paneer dish packed with flavour

What makes this lasooni paneer recipe particularly appealing is the way it transforms familiar ingredients into a restaurant-style dish without requiring an elaborate cooking process.

The fresh green paste brings brightness, while garlic gives the preparation its unmistakable identity. Whole spices add warmth, butter provides richness and lemon juice keeps the final flavour from becoming too heavy.

With a preparation time of roughly 25 minutes, it can also work well when you want an impressive vegetarian main course without spending hours in the kitchen.

Whether served with roti for a weekday dinner or included as part of a larger Indian meal, Ranveer Brar's green lasooni paneer offers a flavour-packed way to enjoy everyone's favourite paneer.

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