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Kashmiri Paneer Recipe: How To Cook The Best Kashmiri Paneer (Lal Paneer)
Can we tempt you with the most delicious Kashmiri paneer recipe? Kashmiri Lal Paneer – arguably the best paneer recipe in India?
This Kashmiri paneer recipe evokes wonderful nostalgia…leisurely summer afternoons on a shikara on Dal lake, then coming back home to be fed Kashmiri Lal Paneer or Tamatar Chaman, as it is known locally, with rice and other delicious Kashmiri fare. Food stirs up such marvellous memories, and this easy lal paneer recipe does wonders!
This is the best Kashmiri paneer recipe – tasty slices of paneer (cottage cheese) lightly fried, and then braised in a deliciously spiced rich tomato gravy, using ingredients like fennel (saunf) and dried ginger powder (sonth / sundh), resulting in a superb cuisine-defining dish.
Learn how to make Kashmiri paneer with Yummefy’s easy step-by-step lal paneer recipe video that is sure to leave your mouth watering. Find the method and all details needed to make lal paneer, including ingredients, preparation time, and cook time in our recipe.
Take a look at our Best Paneer Dishes or see all our Paneer Recipes right here! -
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RECIPE
INGREDIENTS
500 grams paneer, cut into 2-inch x 1½-inch x ¼-inch pieces
vegetable oil, to fry
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5 green cardamom pods
2 black cardamom pods (badi elaichi)
2 cloves (laung)
2 bay leaves (tej patta)
2 pieces cinnamon, 2-inches each
6 tablespoons vegetable oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon red chilli powder, mild, preferably kashmiri
1⁄2 teaspoon dried ginger powder (sonth)
200 ml tomato puree, store-bought
1⁄2 teaspoon fennel powder (saunf)
1 teaspoon garam masala powder
1 1⁄2 teaspoons salt, or to taste
COOKING METHOD
- Place a kadhai on high heat; add oil to deep fry. Once the oil is hot but not smoking, slide in paneer and fry till light golden brown, about 1 minute on each side. Lift the paneer with a slotted spoon to drain and remove. Set aside. Do this in batches without crowding the kadhai. Reserve oil and clean kadhai.
- Place kadhai back on high heat and toss in the whole spices – green cardamom, black cardamom, cloves, bay leaves, and cinnamon – and dry roast for about a minute. Pour in 6 tablespoons reserved oil and stir well; add ginger and garlic pastes, and stir continuously till lightly browned, about 2 minutes. Add red chilli powder, dried ginger powder (sonth), and ¼ cup water; stir and continue to cook till oil leaves the masala, about 2 minutes.
- Add tomato puree and cook for 5 to 6 minutes. Toss in fennel powder (saunf) and add 1 tablespoon water; cook for another 5 to 6 minutes. Pour in 500 ml water, stir well to mix, then slide in fried paneer, followed by garam masala powder and salt. Stir gently, then cover and cook for about 3 minutes. Remove lid and simmer till the gravy has thickened to coating consistency, 10 to 15 minutes.
- Remove from heat; serve hot with rice
Serves: 4 as part of a larger meal
Prep Time: 12
Cook Time: 47
Acknowledgment: Thanks to the Dhars of Srinagar for this recipe!
- Place a kadhai on high heat; add oil to deep fry. Once the oil is hot but not smoking, slide in paneer and fry till light golden brown, about 1 minute on each side. Lift the paneer with a slotted spoon to drain and remove. Set aside. Do this in batches without crowding the kadhai. Reserve oil and clean kadhai.
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