Kashmiri Paneer Gravy Recipe

Name: Kashmiri Paneer Gravy Recipe
Prep time: 25 min
Cuisine: Kashmiri
Ingredients: 250 grams Paneer (Homemade Cottage Cheese); cut into thick rectangular chunks; 5 Tomatoes; pureed; 2 teaspoon Kashmiri dry red chilli; 1 pinch Asafoetida (hing); 1/2 teaspoon Cumin seeds (Jeera); 2 tablespoons Fennel seeds (Saunf); make into powder; 1/2 teaspoon Dry ginger powder; 1/2 teaspoon Turmeric powder (Haldi); 1 teaspoon Garam masala powder; 1 teaspoon Ghee; 1 teaspoon Bay leaf (tej patta); 2 Black cardamom (Badi Elaichi); 4 Cardamom Powder (Elaichi); 1 Cinnamon Stick (Dalchini); 5 tablespoon Mustard oil; or oil of your choice; 1/2 cup Water

By Admin

Prep Time Total in 25 M

Course Main Course

Cuisine Kashmiri

Diet Vegetarian

Kashmiri Paneer Gravy recipe is a popular Paneer preparation made with pieces of fried paneer (cottage cheese) simmered in a tomato sauce flavoured with spices and fennel seeds powder. It makes a quick and easy weeknight dinner. It's a simple gravy to prepare at home with minimal ingredients.

Ingredients

250 grams Paneer (Homemade Cottage Cheese)
cut into thick rectangular chunks
5 Tomatoes
pureed
2 teaspoon Kashmiri dry red chilli
1 pinch Asafoetida (hing)
1/2 teaspoon Cumin seeds (Jeera)
2 tablespoons Fennel seeds (Saunf)
make into powder
1/2 teaspoon Dry ginger powder
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Garam masala powder
1 teaspoon Ghee
1 teaspoon Bay leaf (tej patta)
2 Black cardamom (Badi Elaichi)
4 Cardamom Powder (Elaichi)
1 Cinnamon Stick (Dalchini)
5 tablespoon Mustard oil
or oil of your choice
1/2 cup Water

Instructions

Step 1

To begin making the Kashmiri Paneer Gravy Recipe, we need to make sure that we have the homemade tomato puree

Step 2

Here's how to make homemade tomato puree

Step 3

Next we boil 2 cups of water with a pinch of turmeric

Step 4

Once the water is boiled, turn off the heat

Step 5

We will use this water to place fried paneer pieces

Step 6

Place a kadai on medium heat and add 2 tablespoons mustard oil

Step 7

Add the cut paneer pieces into the pan and shallow fry the paneer until you get a nice golden brown colour on all sides

Step 8

Turn off the heat

Step 9

Drop the paneer pieces for the Kashmiri gravy, into the prepared hot turmeric water for few minutes

Step 10

It will prevent the paneer from becoming chewy and keep the paneer soft

Step 11

Into the same pan, add one tablespoon oil

Step 12

Add badi elaichi, green cardamom, bay leaf, hing and cinnamon stick

Step 13

Saute for a minute until the aromas of the spices wafts in the air

Step 14

Next add the homemade tomato puree along with red chilli powder and dry ginger powder

Step 15

Stir well until all the masalas are well combined and the masala easily comes off from the sides of the kadai

Step 16

Add in the powdered saunf to the Kashmiri Paneer gravy and mix well Add 1/2 cup water, mix well and simmer for a few minutes

Step 17

Finally add the fried paneer cubes, garam masala powder and ghee, cover the kadai with the lid and allow it to cook for 2 minutes

Step 18

After a few minutes, switch off the heat

Step 19

Garnish with chopped coriander leaves and your Kashmiri Paneer Gravy is ready to be served

Step 20

Serve Kashmiri Paneer Gravy Recipe along with Roti, Naan or Kulcha or Kashmiri Kesar Pulao and Fresh & Juicy Chickpea Salad with Fruits & Vegetables for a delicious weekend meal