Kashmiri Style Paneer Masala Recipe

Indulge in the rich flavors of Kashmiri cuisine with this delightful Kashmiri Style Paneer Masala, a vegetarian dish that perfectly embodies the essence of aromatic spices and creamy paneer. This recipe, which serves four, is ideal for a satisfying lunch and pairs beautifully with the fragrant Kashmiri Modur Pulao. Let’s embark on this culinary journey and discover how to prepare this exquisite dish!

Ingredients

Nutritional Information

Preparation Time

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 4

Instructions

To begin making the Kashmiri Style Paneer Masala, start by preparing a bowl with 500 ml of warm water. This will be used to soak the paneer after frying.

1. Fry the Paneer: In a frying pan, heat a little oil over medium heat. Shallow fry the paneer cubes in batches until they are golden brown, ensuring that you keep the flame medium to prevent the paneer from breaking or spluttering. Once fried, drain the paneer on a kitchen towel to remove excess oil.

2. Soak the Paneer: Add the fried paneer cubes to the bowl of warm water and let them soak. This step is crucial as it helps the paneer retain moisture, keeping it soft and succulent while cooking the curry.

3. Prepare the Curry Base: In a heavy-bottomed pan, add a little oil and heat it gently. Once hot, add a pinch of asafoetida (hing) and let it sizzle for a few seconds. Next, introduce the cinnamon stick, bay leaves, and green cardamom. Fry these spices for about a minute until they begin to splutter and release their delightful aroma; however, be careful not to over-fry them.

4. Add Spices and Tomato Puree: After the spices have sizzled, add ajwain and allow it to fry until it splutters. Then, on low heat, pour in the homemade tomato puree, stirring continuously to prevent it from sticking to the bottom. Incorporate the Kashmiri red chilli powder, dry ginger powder, and fennel powder. Stir and cook for an additional couple of minutes to ensure that all the spices blend well.

5. Simmer the Gravy: Gradually add the water (you can use the warm water in which the paneer has soaked) and continue to cook over medium heat. Bring the mixture to a boil, then lower the heat and simmer for 5 to 7 minutes without a lid until you achieve a thick consistency.

6. Finish the Gravy: Crush the saffron strands and add them to the gravy, followed by whisking in the curd (yogurt). Let this simmer for a few more minutes until the gravy is rich and aromatic.

7. Combine with Paneer: Once the gravy is ready, gently add the soaked paneer cubes. Stir carefully to coat the paneer in the gravy without breaking it.

8. Garnish and Serve: Finally, garnish your Kashmiri Style Paneer Masala with fresh coriander leaves and a pinch of garam masala. Turn off the flame and allow the flavors to meld for a moment.

Serve this delectable dish hot, accompanied by Kashmiri Modur Pulao with pomegranate to elevate your dining experience. Enjoy the rich flavors and aromas of this traditional Kashmiri delicacy that is bound to impress your guests and make any meal special!

Cooking Tips

• Paneer Substitutions: If you prefer, you can use store-bought paneer instead of making it at home, though fresh homemade paneer enhances the dish’s authenticity.
• Tomato Puree: For an even richer taste, use fresh tomatoes blended into a puree. This adds a natural sweetness to the dish.
• Spice Adjustments: Feel free to adjust the spices according to your heat tolerance. Kashmiri red chili powder is milder, but you can add more if you prefer a spicier kick.

This Kashmiri Style Paneer Masala is a wonderful addition to your vegetarian repertoire, providing a glimpse into the delicious world of Kashmiri cuisine. Relish this dish with loved ones and create lasting memories over a delightful meal!