Kashmiri Paneer recipe, it has to be delicious. The Kashmiri cuisine is very sought after cuisine as it is extremely rich in nature. They use a lot of yoghurt & aniseed, fennel flavours and cook a lot in mustard oil which gives it a distinct excotic flavor.
This paneer recipe is made in tomato and yoghurt gravy, worth a try!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10 mins 20 mins 30 mins 3-4 Serving
Paneer – 500 grams (cut into big size rectangles or big size cubes)
Milk – ½ cup
Yoghurt – ¼ cup (whisked well)
Tomato – ½ cup (pureed)
Green coriander – ¼ cup
Salt per taste
Cumin seeds – ½ teaspoon
Asafetida (heeng) – ½ teaspoon
Turmeric powder – ½ teaspoon
Red chili powder – 1 teaspoon
Garam masala – 1 teaspoon
Aniseed (saunf) powder – 1 teaspoon
Dry ginger powder (sonth) –
Cinnamon – 1 inch piece
Cloves – 3-4
Black peppercorns – 3-4
Bay leaf – 1
Big cardamom – 2
Small cardamom – 4
Mustard oil – 2 tablespoon + for frying
Water – 1 cup
- In a wok heat mustard oil and shallow fry paneer & as it turns golden in color, transfer in a bowl with 1cup water, add asafetida also.
- Now in a pan pour the oil and add cumin seeds, cloves, peppercorns, bay leaf, cardamoms & cinnamon. When they splutter and get aromatic, add tomato puree, yoghurt, dry spices – turmeric, red chili, garam masala & dry ginger powder & salt. Let it cook till oil starts to separate from the masala mix at low heat. Once ready add milk and cook for another 3-4 minutes.
- Take out paneer rectangles soaked in asafetida water and ensure all the all the extra water should be soaked out too. Add the paneer rectangles now to the gravy now along with the aniseed powder.
- Add the asafetida water to the curry now. Cook for another 8-10 minutes so that the gravy gets thicker.
Note: Garnish with green coriander and serve hot with chapatti, roti or naan or steamed rice. Yum!