Kashmiri Lal Paneer recipe

Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style

Kashmiri Lal Paneer recipe

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Last Updated on November 14, 2021 by blessmyfoodbypayal

Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make Kashmiri lal paneer with step wise pictorial and video recipe is such a cottage cheese recipe which has literally a tendency to make you lick your fingers.

WHAT IS KASHMIRI LAL PANEER?

 

Lal means red and paneer is cottage cheese. So it is a deep fried golden brown cottage cheese cooked in gravy having a redness in its colour due to kashmiri red chilli. As this dish belongs to the land of kashmir, so given a named Kashmiri lal paneer.

WRONG NOTIONS ABOUT LAL PANEER

 

To begin with, let us point it out very loud & clear that in TRADITIONAL Kashmiri Lal Paneer recipe, there is no place for Tomatoes at all. So this is completely a wrong impression that lal paneer gets its redness from tomatoes.

You may use tomatoes but then don’t call it Traditional kashmiri lal paneer but only Lal Paneer. Traditional recipes bind us not to make any major changes or experiments with them. Here lies their beauty.

CHOICE OF OIL

 

If you are going to cook a kashmiri recipe, you don’t require to consult anyone or to even google it that which oil needs to be used. Mustard oil is the only oil in which every kashmiri food is cooked & none else. So as this kashmiri lal paneer.

Furthermore, oil in kashmiri recipes is used in extra quantity than the other recipe methods. So don’t take the quantity of oil by surprise if you come across kashmiri food.

REDNESS IN PANEER

 

As the name of the recipe itself has a colour name in it, so you can well imagine the importance of colour in this recipe.

But if tomatoes are not there, then what makes this paneer red?
The answer to this simple question is “kashmiri red chilli”.

Yes, kashmiri red chilli is less spicy but more of the colour oriented. In whatever food you add, there is always a vibrant redness in that particular food.

This is the only chilli, which gives an inviting colour to Kashmiri dum aloo too. So don’t underestimate the importance of chilli in this recipe. Use only kashmiri lal mirch or degi mirch which gives good red colour.

Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style

 

USE OF GINGER, GARLIC & ONION

 

There’s hardly any kashmiri recipe in which we have noticed the use of fresh ginger. It’s been heard that kashmir being located at height between mountains where temperature remains extensively cold, it was difficult to produce or retain ginger for long. As a result, most of the kashmiri cuisine relies on dry ginger powder instead of fresh ginger.

Also, this recipe doesn’t require garlic & onion to be used as it is made without them traditionally.

GRAVY AND THICKNESS

 

This is obvious thought that if this recipe doesn’t use ginger, garlic, onion or curd, from where it gets its gravy and requisite thickness, which generally every gravy has.

Water and Fennel powder are there to fulfill this need.

Lal paneer gets its gravy from water & addition of fennel powder make the water thick. This is how dum aloo too gets its gravy though curd is used there but in less quantity.

FORGOT TO ADD HALDI/TURMERIC

 

If after reading the ingredients list & detailed method, you have felt that we have forgot to add turmeric, then its not true. Haldi is not to be added in this recipe because it may dimnish the redness of lal paneer.

HOW TO SERVE?

 

In kashmir, kashmiri lal paneer is served with rice only. This engagement is not with respect to lal paneer only, but in kashmir there is no trend of eating fulka or roti. So either it is this paneer recipe or dum aloo, nadru yakhni, methi chaman or kashmiri kadam, they are served with rice only.

 

For few more recipes made using paneer/cottage cheese, click here

 

 

Step wise pictorial method of kashmiri lal paneer recipe

  1. Cut paneer into big sized cubes as shown in picture. For better understanding, do refer to video. Such a size is the traditional followed one. Keep aside.Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style
  2. Add mustard oil in a pan and let it smoke.Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style
  3. Add paneer cubes & deep fry them till brown on both sides.Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style
  4. When turned properly brown, off the heat & take the paneer cubes out & dip them into a bowl carrying 2 cups of water. Keep aside.Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style
  5. In the meantime oil must have been turned cool. If not, then let the temperature of oil come down otherwise spices will burn. Now add cloves, black cardamom, dry ginger powder & fennel powder.Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style
  6. In a small bowl, mix red chilli powder with 2 tsp of water.Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style
  7. Transfer this chilli paste into pan and then switch the heat on to low and just saute for few seconds. Don’t overdo, otherwise chilli will burn & your dish will be spoiled. Whenever feel that heat is going high, immediately off the flame.Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style
  8. Pour the water in pan in which paneer is soaked.Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style
  9. Add salt & when the water begins to boil, add paneer cubes.Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style
  10. Let it simmer on low to medium heat for 10 minutes or for as much time as you need to keep the consistency of gravy.Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style
  11. Your kashmiri lal paneer is ready. It is served with only rice in kashmir. You accompany it with whatever is your choice.

Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style

NOTES

In the ingredients list, you will find quantity of paneer as 300 grams but actually we took 400 grams. Reason being, as mentioned earlier too, kashmiri lal paneer cubes are quite big in size and they are reasonably thick too. So while cutting paneer, there is a left out portion not suitable to be used as a lal paneer slice.

 

ALSO SEE

Kashmiri yellow paneer recipe

 

Kashmiri Lal paneer recipe – recipe card

 

Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style

Kashmiri Lal Paneer recipe

blessmyfoodbypayal
Kashmiri Lal Paneer recipe is a finger licking cottage cheese recipe made with just spices using no onion, garlic and tomatoes.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian, Kashmiri
Servings 4

Ingredients
  

  • 300 grams Paneer/cottage cheese
  • 3 Cloves/loung
  • 1 Black cardamom/moti ilaychi
  • 1 tsp Dry ginger powder/sounth
  • 2.5 tsp Fennel powder/sounf powder
  • 3 tbsp mustard oil/sarsoo ka tel
  • 1 tsp red chilli powder/lal mirch
  • Salt to taste
  • 2.5 cup + 2 tsp water

Instructions
 

  • Cut paneer into big sized cubes as shown in picture. For better understanding, do refer to video. Such a size is the traditional followed one. Keep aside.
  • Add mustard oil in a pan and let it smoke.
  • Add paneer cubes & deep fry them till brown on both sides.
  • When turned properly brown, off the heat & take the paneer cubes out & dip them into a bowl carrying 2 cups of water. Keep aside.
  • In the meantime oil must have been turned cool. If not, then let the temperature of oil come down otherwise spices will burn.
  • Add cloves, black cardamom, dry ginger powder & fennel powder.
  • In a small bowl, mix red chilli powder with 2 tsp of water.
  • Transfer this chilli paste into pan.
  • Now switch the heat on to low and just saute for few seconds. Don't overdo, otherwise chilli will burn & your dish will be spoiled. Whenever feel that heat is going high, immediately off the flame.
  • Pour the water in pan in which paneer is soaked.
  • Add salt & let the water boil.
  • Add paneer cubes & let it simmer on low to medium heat for 10 minutes or for as much time as you need to keep the consistency of gravy.
  • Your kashmiri lal paneer is ready. It is served with only rice in kashmir. You accompany it with whatever is your choice.

Notes

In the ingredients list, you will find quantity of paneer as 300 grams but actually we took 400 grams. Reason being, as mentioned earlier too, kashmiri lal paneer cubes are quite big in size and they are reasonably thick too. So while cutting paneer, there is a left out portion not suitable to be used as a lal paneer slice.
Keyword lal paneer, paneer chaman, red cheese kashmiri

 

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Kashmiri Lal Paneer recipe | kashmiri paneer chaman recipe | how to make lal paneer kashmiri style

29 Comments
  • Kashmiri Al Yakhni Recipe
    Posted at 00:06h, 13 May Reply

    […] family. Earlier also she has taught me many of the kashmiri dishes, be it dum aloo, nadru Yakhni, Laal paneer, Yellow paneer, Haak saag or Kashmiri kadam, all came out super […]

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  • sasmita
    Posted at 12:44h, 04 April Reply

    Paneer dishes are always welcome at my place, This kashmir version looks so vibrant in color and One must try using this step by step procedure surely 🙂

    • blessmyfoodbypayal
      Posted at 13:47h, 04 April Reply

      Thank you. Your family will surely love it

  • Padma Veeranki
    Posted at 14:02h, 03 April Reply

    5 stars
    Love the detailed post about Kashmiri cuisine and the paneer recipe is stunning!! Would love to try it with this easy to follow recipe!!

    • blessmyfoodbypayal
      Posted at 14:59h, 03 April Reply

      Thank you so much

    • blessmyfoodbypayal
      Posted at 06:27h, 04 April Reply

      Thanks a bunch

  • Priya Srinivasan
    Posted at 07:42h, 03 April Reply

    5 stars
    That is a wonderful dish , the diversity of indian cuisine, we have such delicious sides with such less ingredients, that can be found readily in our pantry!!! I would definitely love to try this paneer side !!!

    • blessmyfoodbypayal
      Posted at 09:03h, 03 April Reply

      Happy to know the extent to which you liked it. Thanks galoure

  • Jagruti's Cooking Odyssey
    Posted at 06:54h, 03 April Reply

    What a delicious way to enjoy paneer in Kashmiri Lal Paneer and that too without onion and garlic. Delicious!

    • blessmyfoodbypayal
      Posted at 07:13h, 03 April Reply

      Thank you

  • sapana
    Posted at 18:54h, 01 April Reply

    5 stars
    Kahmiri lal paneer looks mouthwatering, I m an ardent fan of Kashmiri dishes, bookmarking this one to try.

    • blessmyfoodbypayal
      Posted at 21:06h, 01 April Reply

      Would love to receive your feedback. Do share once you try. Thank you

  • Jayashree T.Rao
    Posted at 10:59h, 01 April Reply

    5 stars
    This is a lovely dish, good to know about the kashmiri cuisine. Would love to try this sometime.

    • blessmyfoodbypayal
      Posted at 13:20h, 01 April Reply

      Thank you

  • Pavani
    Posted at 03:19h, 01 April Reply

    5 stars
    Thank you for sharing this traditional Kashmiri dish – it looks so colorful and so delicious. Your recipe with step by step photos and tips will make it easy to make this dish at home.

    • blessmyfoodbypayal
      Posted at 05:54h, 01 April Reply

      Glad you liked it. Thanks

  • Uma Srinivas
    Posted at 01:37h, 01 April Reply

    5 stars
    Looks so yummy and creamy! I will try this recipe using tofu soon. If I get any…..

    • blessmyfoodbypayal
      Posted at 05:53h, 01 April Reply

      Do share your experience with tofu. Thank you

  • Anonymous
    Posted at 17:32h, 31 March Reply

    5 stars
    Such an informative post on Kashmiri Cuisine and how to prepare Kashmiri Lal Paneer. I can totally relate to what you’ve mentioned as my sister in law though a Gujarati is married to a Kashmiri Brahmin. Initially whatever she would make, I would be really intrigued as its so different from the other Kashmir cuisine we normally associate with. As for Kashmiri Lal Paneer, have tasted it and love it.

    • blessmyfoodbypayal
      Posted at 18:18h, 31 March Reply

      Good to know about your connection to kashmiri cuisine. Wish you try it on your own. Thank you so much for writing in.

  • Lata Lala
    Posted at 16:25h, 31 March Reply

    5 stars
    Good to know many unknown facts about kashmiri lal paneer. I almost get transpoted to food heaven of Kashmir. The dish looks spectacular and it’s definitely a must try.

    • blessmyfoodbypayal
      Posted at 18:03h, 31 March Reply

      Thank you so much

  • ARCHANA
    Posted at 06:43h, 31 March Reply

    5 stars
    Quite a comprehensive guide on lal paneer. Sounds delicious and will love some with Kashmiri pulao and khawa on the side.

    • blessmyfoodbypayal
      Posted at 07:12h, 31 March Reply

      Thank you for dropping by. Your comment reminded to put a post on kashmiri kehva too. Thank you again.

  • Sandhya Nadkarni
    Posted at 21:53h, 30 March Reply

    5 stars
    What a spectacular dish this is ! perfect for parties. Thanks for sharing.

    • blessmyfoodbypayal
      Posted at 07:13h, 31 March Reply

      Thank you heaps

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