Kashmiri Paneer Gravy Recipe
Description:
The Kashmiri Paneer Gravy is an exquisite, aromatic dish from Kashmiri cuisine that highlights the flavors of fried paneer (cottage cheese) simmered in a rich tomato sauce, infused with fragrant spices and fennel seeds powder. This delightful dish comes together with minimal ingredients, making it an ideal choice for a weeknight dinner. The vibrant colors and the complexity of spices bring out the authentic taste of Kashmir in every bite.
Cuisine: Kashmiri
Course: Main Course
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams, cut into thick rectangular chunks |
| Tomatoes | 5, pureed |
| Kashmiri Dry Red Chilli | 2 teaspoons |
| Asafoetida (Hing) | A pinch |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Fennel Seeds (Saunf), powdered | 2 tablespoons |
| Dry Ginger Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Ghee | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Black Cardamom (Badi Elaichi) | 2 |
| Cardamom Powder (Elaichi) | 4 |
| Cinnamon Stick (Dalchini) | 1 |
| Mustard Oil (or oil of your choice) | 5 tablespoons |
| Water | 1/2 cup |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Instructions:
-
Prepare the Homemade Tomato Puree:
- Begin by making the homemade tomato puree, ensuring it’s fresh and ready to use. This homemade touch enhances the flavor and texture of the gravy.
(Note: If you prefer to skip this step, you can opt for store-bought tomato puree, but homemade always adds more depth.)
- Begin by making the homemade tomato puree, ensuring it’s fresh and ready to use. This homemade touch enhances the flavor and texture of the gravy.
-
Prepare the Paneer:
- Boil 2 cups of water in a separate pot and add a pinch of turmeric. Once the water comes to a boil, turn off the heat and set it aside. This turmeric-infused water will be used to soak the fried paneer pieces to keep them soft.
- In a kadai or deep pan, heat 2 tablespoons of mustard oil on medium heat. Add the paneer chunks and shallow fry them until golden brown on all sides.
- Once fried, transfer the paneer pieces into the hot turmeric water and let them soak for a few minutes. This step ensures the paneer remains soft and tender when added to the gravy.
-
Cook the Gravy:
- In the same kadai, add 1 tablespoon of mustard oil. Once hot, add the black cardamom (badi elaichi), green cardamom, bay leaf, asafoetida (hing), and cinnamon stick. Sauté for a minute until the spices release their fragrant aromas.
- Add the homemade tomato puree, Kashmiri dry red chilli powder, and dry ginger powder to the pan. Stir well and let the mixture cook, allowing the masalas to combine and the gravy to thicken. Continue cooking until the oil begins to separate from the tomato mixture.
-
Add the Fennel Seeds Powder:
- Next, add the powdered fennel seeds (saunf) to the gravy and mix well. Fennel seeds add a subtle, sweet, and aromatic flavor typical of Kashmiri dishes.
-
Simmer the Gravy:
- Pour in 1/2 cup of water, mixing everything together. Allow the gravy to simmer for a few minutes, allowing all the spices to meld beautifully.
-
Finish the Dish:
- Once the gravy has thickened and the spices have come together, add the fried paneer cubes. Sprinkle in garam masala powder and ghee, mixing gently.
- Cover the pan with a lid and let it simmer for another 2 minutes to allow the paneer to soak up the flavors.
-
Garnish and Serve:
- Once the dish is cooked, switch off the heat and garnish with freshly chopped coriander leaves for a burst of freshness and color.
- Serve the Kashmiri Paneer Gravy hot, paired with soft roti, naan, or a fragrant Kashmiri Kesar Pulao. For a complete meal, enjoy it with a fresh and juicy Chickpea Salad with Fruits & Vegetables to balance the richness of the gravy.
Tips for the Best Kashmiri Paneer Gravy:
- Paneer: Fresh homemade paneer works best for this dish. If you’re short on time, store-bought paneer is fine, but ensure it is soft for the best texture.
- Mustard Oil: Mustard oil adds an authentic flavor to this dish. If you prefer a milder taste, you can substitute it with vegetable oil.
- Spices: Kashmiri red chilli powder is the secret to the dish’s vibrant red color and mild heat. Adjust the quantity based on your preference for spice.
- Paneer Soaking: Do not skip the soaking step, as it keeps the paneer soft and prevents it from becoming rubbery during cooking.
This Kashmiri Paneer Gravy is not only delicious but also a great addition to your repertoire of comforting vegetarian dishes. Its rich flavor profile, enhanced by fennel and spices, makes it a standout recipe. Enjoy a delightful meal with your loved ones!
Nutritional Information (Per Serving, Approx.):
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 14g |
| Carbohydrates | 10g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 450mg |
Note: Nutritional values may vary depending on exact ingredient choices and portion sizes.
Enjoy your Kashmiri Paneer Gravy, a flavorful and easy-to-make vegetarian dish that’s perfect for both weekday dinners and special occasions!
