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Kashmiri Style Paneer Masala Recipe
KashmiriLunchVegetarian

Kashmiri Style Paneer Masala Recipe

A vegetarian Kashmiri recipe with paneer (homemade cottage cheese) - diced in cubes, pinch asafoetida (hing), inch cinnamon stick (dalchini). Ready in 35 min, serves 4.

Curated bySana Bhat🇮🇳

Calories
725kcal
Estimated Cost
₹375-525
Carbs82g
Protein45g
Fats24g
Servings Scaler
4

Instructions

22 steps
  1. 1

    To begin making the Kashmiri Style Paneer Masala, firstly, have a bowl ready with 500 ml warm water

    paneer (homemade cottage cheese) - diced in cubes(350 grams)kashmiri red chilli powder(1/2 teaspoon)pinch garam masala powder(1)
  2. 2

    In a Frying pan, heat a little oil and shallow fry the paneer cubes in batches, till they are golden brown

    paneer (homemade cottage cheese) - diced in cubes(350 grams)
  3. 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

    paneer (homemade cottage cheese) - diced in cubes(350 grams)
  4. 4

    Let it soak, while we make the curry

  5. 5

    The paneer will retain moisture and stay soft this way

    paneer (homemade cottage cheese) - diced in cubes(350 grams)
  6. 6

    to make the curry add a little oil to a heavy bottomed pan, and add hing

  7. 7

    Let it sizzle for a few seconds

  8. 8

    Add cinnamon stick, bay leaf and green cardamom

    inch cinnamon stick (dalchini)(2)cardamom (elaichi) pods/seeds(6)
  9. 9

    Fry the spices for a minute, as they begin to splutter and release their aroma in the oil

  10. 10

    Care not to over fry them

  11. 11

    Add shahi jeera and fry till it splutters

  12. 12

    On a low heat, add tomato puree and stir to ensure that it does not stick to the bottom

    inch cinnamon stick (dalchini)(2)homemade tomato puree(3 teaspoon)
  13. 13

    Add red chilli powder, ginger powder and fennel powder

    kashmiri red chilli powder(1/2 teaspoon)dry ginger powder(1/2 teaspoon)fennel seeds (saunf) - powdered(1 teaspoon)pinch garam masala powder(1)
  14. 14

    Stir and fry for a couple of minutes so that it blends well

  15. 15

    Add required water (you can add the warm water in which the paneer are soaked) and continue to cook on a medium heat

    paneer (homemade cottage cheese) - diced in cubes(350 grams)
  16. 16

    Bring it to boil and simmer for 5-7 minutes without lid, till a thick consistency is achieved

  17. 17

    Crush the saffron into the gravy and whisk in the yogurt

    pinch saffron strands(1)
  18. 18

    Simmer for few more minutes

  19. 19

    When the gravy is done and cooked, add paneer cubes

    paneer (homemade cottage cheese) - diced in cubes(350 grams)
  20. 20

    Stir, making sure that the paneer does not break

    paneer (homemade cottage cheese) - diced in cubes(350 grams)
  21. 21

    Garnish Kashmiri Style Paneer Masala with coriander and a pinch of garam masala and switch off the flame

    paneer (homemade cottage cheese) - diced in cubes(350 grams)pinch asafoetida (hing)(1)inch cinnamon stick (dalchini)(2)kashmiri red chilli powder(1/2 teaspoon)pinch saffron strands(1)pinch garam masala powder(1)sprig coriander (dhania) leaves - to garnish(2)
  22. 22

    Serve Kashmiri Style Paneer Masala Recipe along with Kashmiri Modur Pulao with pomegranate to enjoy your Sunday Meal

    paneer (homemade cottage cheese) - diced in cubes(350 grams)kashmiri red chilli powder(1/2 teaspoon)pinch garam masala powder(1)

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