Kashmiri Style Paneer Masala Recipe

Name: Kashmiri Style Paneer Masala Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 350 g Paneer (350 grams Paneer (Homemade Cottage Cheese) diced in cubes); 1 pinch Asafoetida (1 pinch Asafoetida (hing)); 2 pieces Cinnamon Stick (2 inch Cinnamon Stick (Dalchini)); 2 pieces Bay Leaves (2 Bay leaves (tej patta)); 6 pieces Cardamom (6 Cardamom (Elaichi) Pods/Seeds); ½ tsp Ajwain (1/2 teaspoon Ajwain (Carom seeds)); 3 tsp Tomato Purée (3 teaspoon Homemade tomato puree); ½ tsp Kashmiri Red Chili Powder (1/2 teaspoon Kashmiri Red Chilli Powder); ½ tsp Ginger Powder (1/2 teaspoon Dry ginger powder); ¼ cup Yogurt (1/4 cup Curd (Dahi / Yogurt)); 1 tsp Fennel Seed (1 teaspoon Fennel seeds (Saunf) powdered); 1 pinch Saffron (1 pinch Saffron strands); 1 pinch Garam Masala (1 pinch Garam masala powder); 0 pieces Table Salt (Salt to taste); 2 sprig Cilantro (2 sprig Coriander (Dhania) Leaves to garnish)

Kashmiri Style Paneer Masala Recipe - Sabzi Recipes (Indian)

35 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Paneer350 g · 350 grams Paneer (Homemade Cottage Cheese) diced in cubes
Asafoetida1 pinch · 1 pinch Asafoetida (hing)
Cinnamon Stick2 pieces · 2 inch Cinnamon Stick (Dalchini)
Bay Leaves2 pieces · 2 Bay leaves (tej patta)
Cardamom6 pieces · 6 Cardamom (Elaichi) Pods/Seeds
Ajwain½ tsp · 1/2 teaspoon Ajwain (Carom seeds)
Tomato Purée3 tsp · 3 teaspoon Homemade tomato puree
Kashmiri Red Chili Powder½ tsp · 1/2 teaspoon Kashmiri Red Chilli Powder
Ginger Powder½ tsp · 1/2 teaspoon Dry ginger powder
Yogurt¼ cup · 1/4 cup Curd (Dahi / Yogurt)
Fennel Seed1 tsp · 1 teaspoon Fennel seeds (Saunf) powdered
Saffron1 pinch · 1 pinch Saffron strands
Garam Masala1 pinch · 1 pinch Garam masala powder
Table Salt0 pieces · Salt to taste
Cilantro2 sprig · 2 sprig Coriander (Dhania) Leaves to garnish

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Steps

1To begin making the Kashmiri Style Paneer Masala, firstly, have a bowl ready with 500 ml warm water.
2In a Frying pan, heat a little oil and shallow fry the paneer cubes in batches, till they are golden brown. Use only medium flame such that paneer won’t break/splutter
3Drain the fried paneer on a kitchen towel and add the fried paneer to the bowl of warm water. Let it soak, while we make the curry. The paneer will retain moisture and stay soft this way.
4to make the curry add a little oil to a heavy bottomed pan, and add hing. Let it sizzle for a few seconds.Add cinnamon stick, bay leaf and green cardamom.
5Fry the spices for a minute, as they begin to splutter and release their aroma in the oil. Care not to over fry them. Add shahi jeera and fry till it splutters.
6On a low heat, add tomato puree and stir to ensure that it does not stick to the bottom. Add red chilli powder, ginger powder and fennel powder.Stir and fry for a couple of minutes so that it blends well.
7Add required water (you can add the warm water in which the paneer are soaked) and continue to cook on a medium heat.
8Bring it to boil and simmer for 5-7 minutes without lid, till a thick consistency is achieved.
9Crush the saffron into the gravy and whisk in the yogurt. Simmer for few more minutes. When the gravy is done and cooked, add paneer cubes. Stir, making sure that the paneer does not break.
10Garnish Kashmiri Style Paneer Masala with coriander and a pinch of garam masala and switch off the flame.
11Serve Kashmiri Style Paneer Masala Recipe along with Kashmiri Modur Pulao with pomegranate to enjoy your Sunday Meal.