Kashmiri Lal Paneer recipe
Kashmiri Lal Paneer recipe is a finger licking cottage cheese recipe made with just spices using no onion, garlic and tomatoes.
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.