Kashmiri Paneer - a simple yet delicious recipe from the house of Kashmir. In Kashmir, chaman means tomato and this recipe contains lots of tomatoes along with some whole spices and fennel powder. Fennel is a quite common ingredient used in traditional kashmiri dishes, And the rich red color is very important for this special paneer chaman.
The flavour of whole spices and the taste of ginger & fennel make this recipe an unique one. Serve this in any occasion and you will surely get a huge compliments. My husband loves to have paneer in his meal almost everyday. He never gets bored to have it. So, I always try to make new paneer recipes for him. And this is one of my favourite recipe as it can be cooked very easily in your weekdays when the clock reminds you of getting late and your husband asks for a tasty paneer dish. So, lets get the recipe for Kashmiri Paneer -
Ingredients
- Paneer - 100 gm
- Tomato puree - 1 cup
- Green chillies paste - 1 tsp
- Ginger paste - 1/2 tsp
- Cinnamon stick - 1 inch long
- Green cardamom - 2
- Black cardamom - 2
- Cloves - 2
- Kashmiri red chilli powder - 2 tsp
- Fennel powder - 1 tsp
- Garam masala powder - 1/2 tsp
- Sugar - to taste
- Salt - to taste
- Ghee - as required
Method
Heat 3 tsp ghee in pan. Cut the paneer in thin square slice. Add the paneer into it. Fry both side till light brown. Take it out and keep aside.
In the remaining ghee, add cinnamon stick, black & green cardamom and cloves. Saute for a few secs and it will leave a nice aroma. Add ginger paste, fry for a min. Add the tomato puree and green chilli paste to it. Add salt, sugar, fennel powder, kashmiri red chilli powder and garam masala powder. Cook it in medium flame till the masala leaves oil.
Keep stirring. Add 1 cup hot water. Bring it to boil. Add the fried paneer slices. Cook for another few mins to get desired consistency. Enjoy with phulkas or parathas.
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