Kashmiri Paneer Recipe

A popular dish from Kashmir this paneer preparation is made with whole spices simmered with tomatoes along with ground ginger and fennel. The ideal preparation of this is with fresh tomatoes which are boiled whole, skinned and then added to the curry although tomato puree is also preferred which gives it a thick gravy and also is a quick option. 

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Ingredients for Kashmiri Paneer Recipe

  • 500 gram Paneer
  • As required vegetable oil to fry
  • 5 green cardamom pods
  • 2 black cardamom pods
  • 2 bay leaves
  • 2 piece cinnamon, 2 inches each
  • 6 tablespoon vegetable oil
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 tablespoon red chilli powder, mild, preferably Kashmiri
  • 1/2 teaspoon dried ginger powder
  • 200 m l tomato puree, store bought
  • 1/2 teaspoon fennel , powdered
  • 1 teaspoon garam masala powder
  • 1.50 teaspoon salt, or to taste

Directions: Kashmiri Paneer Recipe

step 1

  • STEP 1.Boil 500mls water and put aside.

step 2

  • STEP 2.In an exceedingly frypan heat oil and fry the cubes of paneer in batches till golden brown.

step 3

  • STEP 3.Make sure the warmth is on medium.

step 4

  • STEP 4.Soak the additional oil with room paper.

step 5

  • STEP 5.Add the deep-fried paneer to the bowl of hot water.

step 6

  • STEP 6.Let it soak whereas you create the curry.

step 7

  • STEP 7.Add three tablespoons of the oil

step 8

  • STEP 8.Add natural resin and let it sizzle for a couple of seconds.

step 9

  • STEP 9.Add cinnamon sticks, bay leaves and inexperienced cardamom.

step 10

  • STEP 10.Fry the spices for a moment as they start to splutter and unleash their flavour into the oil.

step 11

  • STEP 11.Add the shahi jeera and fry for 2-3 seconds.

step 12

  • STEP 12.Add the tomato puree.

step 13

  • STEP 13.Stir well ensuring it doesn’t persist with the lowest.

step 14

  • STEP 14.Add chilli, ginger and fennel powder.

step 15

  • STEP 15.Stir and fry for two minutes as they mix with the paste.

step 16

  • STEP 16.Add 350mls of the soaking paneer liquid and still cook on a medium heat.

step 17

  • STEP 17.Bring to a boil and simmer for 5-7minutes while not the lid.

step 18

  • STEP 18.Crush the saffron into the gravy and whisk within the yoghourt.

step 19

  • STEP 19.Simmer for an extra eight minutes and currently tip the paneer chunks into the pot.

step 20

  • STEP 20.Stir gently ensuring they don’t break.

step 21

  • STEP 21.Garnish with contemporary coriander and pinch of garam masala powder.
Nutrition
value
8021
calories per serving
298 g Fat367 g Protein908 g Carbs548 g FiberOther

Current Totals

  • Fat
    298g
  • Protein
    367g
  • Carbs
    908g
  • Fiber
    548g

MacroNutrients

  • Carbs
    908g
  • Protein
    367g
  • Fiber
    548g

Fats

  • Fat
    298g

Vitamins & Minerals

  • Calcium
    5748mg
  • Iron
    101mg
  • Vitamin A
    268163mcg
  • Vitamin B1
    9mg
  • Vitamin B2
    10mg
  • Vitamin B3
    156mg
  • Vitamin B6
    27mg
  • Vitamin B9
    6247mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8135mg
  • Vitamin E
    94mg
  • Copper
    19mcg
  • Magnesium
    4348mg
  • Manganese
    43mg
  • Phosphorus
    7324mg
  • Selenium
    120mcg
  • Zinc
    52mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp