Follow these steps for perfect results
Paneer (Homemade Cottage Cheese)
cut into thick rectangular chunks
Tomatoes
pureed
Kashmiri dry red chilli
Asafoetida (hing)
Cumin seeds (Jeera)
Fennel seeds (Saunf)
make into powder
Dry ginger powder
Turmeric powder (Haldi)
Garam masala powder
Ghee
Bay leaf (tej patta)
Black cardamom (Badi Elaichi)
Cardamom Powder (Elaichi)
Cinnamon Stick (Dalchini)
Mustard oil
Water
Prepare homemade tomato puree.
Boil 2 cups of water with a pinch of turmeric.
Turn off the heat after boiling.
Shallow fry paneer pieces in 2 tablespoons of mustard oil until golden brown.
Soak fried paneer in turmeric water for a few minutes to keep it soft.
In the same pan, add 1 tablespoon of oil.
Add black cardamom, green cardamom, bay leaf, asafoetida, and cinnamon stick.
Sauté for a minute until fragrant.
Add tomato puree, red chilli powder, and dry ginger powder.
Stir well until the masala comes off the sides of the pan.
Add fennel seed powder and mix well.
Add 1/2 cup of water and simmer for a few minutes.
Add fried paneer cubes, garam masala powder, and ghee.
Cover and cook for 2 minutes.
Switch off the heat.
Garnish with chopped coriander leaves.
Serve hot with roti, naan, kulcha, or Kashmiri Kesar Pulao.
Expert advice for the best results
For a richer flavor, simmer the gravy for a longer time.
Adjust the amount of red chilli powder according to your spice preference.
Soaking paneer in warm water keeps it soft and prevents it from becoming rubbery.
Everything you need to know before you start
15 mins
The gravy can be made a day ahead and stored in the refrigerator.
Serve hot in a bowl, garnished with fresh coriander leaves and a dollop of cream.
Serve with roti, naan, kulcha, or rice.
Serve with a side of raita or salad.
Aromatic white wine to complement the spices.
Discover the story behind this recipe
A staple dish in Kashmiri cuisine, often served during celebrations and festivals.
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