Follow these steps for perfect results
Paneer
cut into cubes
Water
warm
Asafetida
Cinnamon
Cardamom
Bay Leaf
Tomato
grated
Royal Cumin
Kashmiri Red Chili Powder
Fennel Powder
Curd
whipped
Saffron
Ginger Powder
Mixed Masala
Mustard Oil
Salt
to taste
Coriander
chopped
Heat oil in a kadhai (wok) or deep pan.
Fry paneer cubes until golden brown. Remove and drain on paper towels to absorb excess oil.
Soak the fried paneer pieces in a bowl of warm water.
In the same kadhai, add remaining oil.
Add asafetida. After 10 seconds, add cinnamon, bay leaf, and cardamom.
Sauté for 10-15 seconds.
Add royal cumin and grated tomato. Sauté for 15 seconds.
Add Kashmiri red chili powder and ginger powder. Mix well.
Add fennel powder and mix again.
Add half of the paneer-soaked water and mix well.
Bring to a boil, then add whisked yogurt and saffron. Mix well.
Simmer for 5 minutes.
Add salt and paneer. Cook for 2 minutes.
Add mixed masala and chopped coriander. Serve hot.
Serve with boondi raita, kachumber salad, and phulka (Indian flatbread).
Expert advice for the best results
Ensure the yogurt is at room temperature and whisked well to prevent curdling.
Adjust the amount of red chili powder according to your spice preference.
Soaking the paneer in warm water keeps it soft and prevents it from becoming rubbery.
Everything you need to know before you start
15 mins
The curry can be prepared a day in advance and refrigerated. Add the paneer just before serving.
Garnish with fresh coriander leaves and a swirl of cream.
Serve hot with Indian breads like naan or roti, or with steamed rice.
Accompanied by a side of raita and salad.
Pairs well with the spices and creamy texture.
Cuts through the richness of the curry.
Discover the story behind this recipe
A popular vegetarian dish in Kashmiri cuisine, often served during festivals and special occasions.
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