Kashmiri Paneer Gravy Recipe
Description:
Kashmiri Paneer Gravy is a delectable and rich dish that embodies the authentic flavors of Kashmiri cuisine. The tender cubes of paneer are cooked in a deep-fried tomato gravy, seasoned with aromatic spices such as fennel, cumin, and garam masala. This flavorful gravy is commonly prepared in many Kashmiri households as a part of daily meals. For those seeking a new and exciting way to enjoy paneer, this recipe is a must-try.
Cuisine: Kashmiri
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Paneer | 250 grams, chopped |
| Tomatoes | 5, pureed |
| Dried Kashmiri Chillies | 2 teaspoons |
| Asafoetida | A pinch |
| Cumin Seeds | 1/2 teaspoon |
| Fennel Seeds (powdered) | 2 tablespoons |
| Ginger Powder | 1/2 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Ghee | 1 teaspoon |
| Bay Leaves | 1-2 leaves |
| Black Cardamom | 2, crushed |
| Cardamom Powder | 1/2 teaspoon |
| Cinnamon Stick | 1 small piece |
| Mustard Oil | 5 tablespoons |
| Water | 1/2 cup |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Instructions
-
Prepare Tomato Puree:
Start by preparing the tomato puree. In a mixer grinder, add the chopped tomatoes and blend them until smooth. For a thinner consistency, add a little water while grinding. Set this puree aside for later use. -
Turmeric Water for Paneer:
In a separate saucepan, add 2 cups of water along with a pinch of turmeric powder. Bring it to a boil, then turn off the heat. This turmeric-infused water will be used to soak the fried paneer to enhance its flavor and softness. -
Fry the Paneer:
Heat 2 tablespoons of mustard oil in a wok over medium heat. Add the paneer pieces and fry them until they turn golden brown on all sides. Once fried, turn off the heat and carefully transfer the paneer into the prepared turmeric water. Let the paneer pieces soak in the water for a few minutes, allowing them to absorb the turmeric flavor and become soft. -
Temper the Spices:
In the same wok, heat another tablespoon of mustard oil. Add the black cardamom, green cardamom, bay leaves, cinnamon stick, and a pinch of asafoetida. Stir and cook for about 30 seconds until the spices release their fragrance. -
Cook the Gravy:
Add the prepared tomato puree to the wok with the tempered spices. Stir in the red chili powder (or Kashmiri chili powder for a milder flavor), ginger powder, and turmeric powder. Cook this mixture for 4 to 5 minutes, allowing the flavors to meld together. -
Add Soybean Powder and Water:
Stir in the fennel seed powder (also called saunf powder) and 1/2 cup of water. Cook the gravy for another 2 to 3 minutes until it thickens slightly. -
Combine Paneer and Finish the Gravy:
Add the soaked paneer pieces into the gravy, followed by garam masala powder and ghee. Stir everything well to coat the paneer evenly with the spices and gravy. Cover the pan and cook for an additional 3 minutes to allow the flavors to develop. -
Garnish and Serve:
Turn off the heat and garnish the Kashmiri Paneer Gravy with freshly chopped coriander leaves for a burst of color and freshness.
Serving Suggestions
Serve this aromatic and creamy Kashmiri Paneer Gravy with Dal Tadka, Phulkas, and Kashmiri Kesar Pulao for a complete and satisfying meal. The rich, spicy flavors of the gravy pair perfectly with the soft and fluffy phulkas, and the aromatic pulao complements the dish wonderfully.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Fat | 22 g |
| Carbohydrates | 7 g |
| Fiber | 3 g |
| Sodium | 180 mg |
| Cholesterol | 25 mg |
Enjoy the delightful Kashmiri Paneer Gravy, a perfect dish for a family meal or any special occasion. Its rich and aromatic flavors will surely win over everyone at the table.
