Exquisite Kashmiri Paneer in Rich Tomato-Spice Gravy

Kashmiri Paneer Gravy Recipe

A delectable and aromatic Kashmiri delicacy, this Kashmiri Paneer Gravy Recipe celebrates the rich spices and flavors of Kashmir. The combination of paneer with bold spices like fennel, cardamom, and dry ginger powder creates a flavorful dish that’s perfectly paired with naan, roti, or aromatic Kashmiri Kesar Pulao.

Recipe Overview

Ingredients

Instructions

Step 1: Prepare the Paneer

1. Blanch Paneer in Turmeric Water
   Boil 2 cups of water with a pinch of turmeric. Once boiled, turn off the heat and set aside. This turmeric water will be used to soak the paneer pieces after frying to keep them soft and prevent chewiness.

2. Shallow Fry Paneer
   Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium heat. Shallow-fry the paneer pieces until they are golden brown on all sides.
   Remove the paneer pieces from the pan and drop them into the prepared hot turmeric water for a few minutes.

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Step 2: Sauté Spices and Make the Gravy

3. Sauté Whole Spices
   In the same pan, add 1 more tablespoon of oil if needed. Add the bay leaf, black cardamom, green cardamom powder, asafoetida, and cinnamon stick. Sauté for a minute, allowing the spices to release their fragrance.

4. Add Tomato Puree and Dry Spices
   Pour in the homemade tomato puree, along with the Kashmiri red chili powder and dry ginger powder. Stir the mixture well and continue to cook until the oil separates, and the masala comes off easily from the sides of the pan.

5. Add Fennel Powder
   Add the fennel powder, stirring well to combine with the other ingredients. Let the mixture cook for another 2 minutes.

6. Adjust Consistency
   Add 1/2 cup of water to the gravy, mixing well, and simmer the mixture for a few minutes to reach the desired consistency.

Step 3: Add Paneer and Final Seasoning

7. Add Paneer and Garam Masala
   Add the fried paneer pieces to the simmering gravy. Sprinkle garam masala powder on top and add ghee for an extra layer of flavor. Cover the pan and let it cook on low heat for 2 minutes, allowing the paneer to absorb the flavors.

8. Serve
   Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with roti, naan, or rice.

Nutritional Information (per serving)

Serve this Kashmiri Paneer Gravy with traditional sides like roti, naan, or Kashmiri Kesar Pulao, and enjoy it with a refreshing Fresh & Juicy Chickpea Salad with Fruits & Vegetables for a complete and delicious meal.