Kashmiri Style Paneer Masala Recipe
Kashmiri Style Paneer Masala is a delightful vegetarian dish, characterized by its aromatic, spiced gravy and soft, succulent cubes of paneer (homemade cottage cheese). This recipe draws inspiration from the rich culinary traditions of Kashmir, where whole spices are essential in enhancing the depth and flavor of the dishes. The dish features paneer cubes soaked in a delicious tomato-yogurt gravy, enriched with Kashmiri red chili powder, fennel seeds, and saffron strands, making it an indulgent meal. Served alongside the fragrant Kashmir Style Modur Pulao, this dish is perfect for a leisurely weekend lunch, offering a truly authentic taste of Kashmiri cuisine.
Cuisine:
Kashmiri
Course:
Lunch
Diet:
Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 350 grams, diced into cubes |
| Asafoetida (Hing) | 1 pinch |
| Cinnamon Stick (Dalchini) | 2-inch stick |
| Bay Leaves (Tej Patta) | 2 leaves |
| Cardamom Pods/Seeds (Elaichi) | 6 pods |
| Ajwain (Carom Seeds) | ½ teaspoon |
| Homemade Tomato Puree | 3 teaspoons |
| Kashmiri Red Chilli Powder | ½ teaspoon |
| Dry Ginger Powder | ½ teaspoon |
| Curd (Dahi/Yogurt) | ¼ cup |
| Fennel Seeds (Saunf), powdered | 1 teaspoon |
| Saffron Strands | 1 pinch |
| Garam Masala Powder | 1 pinch |
| Salt | To taste |
| Coriander Leaves (Dhania) | 2 sprigs, for garnishing |
Preparation Time:
5 minutes
Cooking Time:
30 minutes
Instructions
-
Soak the Paneer
Start by preparing the paneer for cooking. Place 500 ml of warm water in a bowl. Heat a small amount of oil in a frying pan over medium heat. Shallow fry the paneer cubes in batches until golden brown on all sides. Be careful not to use too high a heat, as the paneer might splutter or break. Once fried, drain the paneer on a kitchen towel and immediately transfer them to the warm water. Let the paneer soak in the water as you prepare the gravy. -
Prepare the Gravy
In a heavy-bottomed pan, heat a little oil over medium heat. Add the asafoetida (hing) and let it sizzle for a few seconds. Next, add the cinnamon stick, bay leaves, and cardamom pods to the pan. Fry them gently for a minute until they begin to splutter and release their aromatic fragrance. Be sure not to over-fry the spices. -
Add the Spices
Now, add the ajwain (carom seeds) and fry until they splutter. Reduce the heat to low and add the homemade tomato puree to the pan. Stir well, making sure the puree doesn’t stick to the bottom. Sprinkle in the Kashmiri red chili powder, dry ginger powder, and powdered fennel seeds. Stir and fry the mixture for a couple of minutes, ensuring that the spices are well blended. -
Simmer the Gravy
Pour in some water to adjust the consistency of the gravy (you can use the warm water in which the paneer is soaking). Stir well and bring the mixture to a boil. Lower the heat and let it simmer for 5-7 minutes, uncovered, until the gravy thickens and develops a rich texture. -
Add Saffron and Yogurt
Once the gravy has thickened, crush the saffron strands and add them to the pan. Whisk in the yogurt, stirring continuously to ensure it blends smoothly into the gravy. Let the gravy simmer for a few more minutes, allowing the flavors to meld. -
Add the Paneer
Gently add the soaked paneer cubes to the gravy. Stir carefully to avoid breaking the paneer. Let it cook for another 3-4 minutes, allowing the paneer to absorb the flavors of the curry. -
Final Garnish
Garnish the Kashmiri Style Paneer Masala with fresh coriander leaves and a pinch of garam masala powder. Switch off the flame and let the dish rest for a minute.
Serving Suggestions
Serve your Kashmiri Style Paneer Masala hot, paired with a fragrant Kashmiri Modur Pulao for a traditional and satisfying meal. This dish is perfect for a leisurely lunch or a special occasion when you want to indulge in the rich, aromatic flavors of Kashmiri cuisine.
Enjoy the luxurious flavors of this beloved Kashmiri recipe that will transport you straight to the heart of the region!
