Today I am sharing an authentic Kashmiri Paneer Recipe Called Lal Paneer. It is called Lal Paneer because of its Red Colour.
Finally settled in the Capital. Shifting and settling down again is really a difficult phase of service life. However, we have to bear with it as there are so many positive things attached to it. I have explored so many beautiful places of India, got along with so many beautiful personalities! My favorite past time is to explore different cuisines which is made possible by the Army. So next in series of kashmiri cuisine is my favorite kashmiri paneer/ cottage cheese. This recipe is an authentic recipe from one of my kashmiri friend vandana’s dairy….must try this recipe !!!
Having eaten this dish so many times at restaurants I have always yearned to recreate a similar taste. There are very few places in India that can give you the truly authentic Kashmiri food.
Kashmiri Paneer or Laal Paneer is a popular dish from Kashmir. This paneer preparation is made with whole spices simmered with tomatoes along with ground ginger and fennel. My mother would’ve cooked this with fresh tomatoes which are boiled whole, skinned and then added to the curry. Although I prefer tomato puree which gives it a thick gravy and also is a quick option. That’s my little cheat!
Kashmiri paneer| Lal PaneerCourse: Kashmiri CuisineCuisine: Kashmiri, IndianDifficulty: Medium
Lal Paneer or kashmiri paneer masala is one of the most popular dishes in Indian cuisine.
500 grams paneer/cottage cheese
1 teaspoon cumin seeds
2 tablespoons Kashmiri red chili powder
3 tomatoes, chopped
3″ ginger, chopped
1/2 tsp coriander powder
1 tsp fennel seed powder
1 tsp turmeric powder
*2 tsp kashmiri masala / veri masala*
1 teaspoon coriander powder
oil for frying paneer
1 tbsp oil for gravy
1 cup water
A few strings kesar(saffron)
1 tbsp curd
2 teaspoons asafoetida powder
- Wash the paneer under running water. Place it on a plate.Cut cubes from the paneer.
- For Paneer:
- Add oil to the frying pan. Add the paneer cubes and deep fry them in the oil.
- Continuously stir the cubes with the spatula, Fry until the paneer cubes turn a golden brown color.
- Remove the fried paneer cubes from the pan. Set them aside on a plate.
- Add oil to the frying pan and add asafetida powder and kashmiri masala in it
- Stir fry the spice powder for a few seconds over on a low flame/low heat.Add around 250 ml. water. Mix well.
- Add the paneer cubes in the water. Boil this water for around 4-5 min till paneer become more soft and soaked flavor of asafetida and kashmiri masala.
- FOR GRAVY :
Add 3 tablespoons of the oil to a heavy bottom sauce pan. Add asafoetida and let it sizzle for a few seconds. Now add cinnamon stick, bay leaves and green cardamom. Fry the spices for a minute as they begin to splutter and release their flavour into the oil. Add the shahi jeera and fry for 2-3 seconds.
- On a low heat add the tomato puree. Stir well making sure it doesn’t stick to the bottom. Add the chilli, ginger and fennel powder. Stir and fry for 2 minutes as they blend with the paste. Add the soaking paneer liquid and continue to cook on a medium heat. Bring to a boil and simmer for 5-7 minutes without the lid. The curry should have a thick consistency if it is too thick add a little more of the soaking liquid.
- Crush the saffron into the gravy and whisk in the yoghurt. Simmer for a further 8 minutes and now tip the paneer chunks into the pot. Stir gently making sure they don’t break. You don’t really need to cook the paneer but just make sure the gravy coats the pieces well. Season to taste.
- Garnish with fresh coriander and pinch of garam masala powder. Serve with parathas or preferably rice.
- * Kashmiri masala tikki / veri masala tikki * is one of the most popular ingredient for kashmiri cuisine, it enhance the taste and colour of gravy. A very interesting blend of specific spices i always use ready-made kashmiri spice tikki. While surfing I found nice and authentic recipe of this masala so I attached the link thanks shehjar.com.
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