Kashmiri Style Paneer Masala Recipe

 Kashmiri Style Paneer Masala Recipe

Ingredients:

350 grams Paneer (Homemade Cottage Cheese) - diced in cubes,1 pinch Asafoetida (hing),2 inch Cinnamon Stick (Dalchini),2 Bay leaves (tej patta),6 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Ajwain (Carom seeds),3 teaspoon Homemade tomato puree,1/2 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Dry ginger powder,1/4 cup Curd (Dahi / Yogurt),1 teaspoon Fennel seeds (Saunf) - powdered,1 pinch Saffron strands,1 pinch Garam masala powder,Salt - to taste,2 sprig Coriander (Dhania) Leaves - to garnish

Estimated Time

Preparation time: 5 min
Cooking Time: 30 min
Total Time: 35 min
Cuisine: Kashmiri
Course: Lunch
Diet: Vegetarian 

How to make Kashmiri Style Paneer Masala Recipe 

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