Kashmiri Lal Paneer Masala कश्मीरी पनीर मसाला Waza Paneer Chaman

This recipe is my ode to the wonderful treasures of Kashmiri cuisine and culture.

30-40 minutes
2-4
Indian
Kashmiri Lal Paneer Masala कश्मीरी पनीर मसाला Waza Paneer Chaman Recipe - Ranveer Brar

Ingredients

For Cooking Paneer

2-3 ltr Water, पानी

½ tsp Turmeric powder, हल्दी पाउडर

Salt to taste, नमक स्वादअनुसार

½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

800 gms fresh Paneer, पनीर

 

For Yakhni

1 ltr Water, पानी

⅓ cup Fried Onions, roughly chopped, तले हुए प्याज

½ tbsp Degi red chili powder, देगी लाल मिर्च पाउडर

¼ cup Ghee, घी

A pinch of Asafoetida, हींग

2-3 no. Bay leaf, तेज पत्ता

1 inch Cinnamon stick, दालचीनी

2 no. Black Cardamom, बड़ी इलाइची

Fried Paneer, तला हुआ पनीर

Prepared Masala, तयार किया हुआ मसाला

2-3 tbsp Coriander leaves, finely chopped,  धनिया पत्ता

 

For Frying

¼ cup Mustard oil,  सरसों का तेल

Cooked Paneer, cut into slab, पका हुआ पनीर

 

For Masala

2 tbsp Remaining mustard oil, सरसों का तेल

1 ½ cups fresh Tomato puree, ताज़े टमाटर की प्यूरी

½ tbsp Kashmiri red chili powder, कश्‍मीरी लाल मिर्च पाउडर

Salt to taste,  नमक स्वादअनुसार

½ tsp Sugar, चीनी

½ tbsp dry Ginger powder, सौंठ का पाउडर

½ tbsp Fennel seeds powder, सौंफ का पाउडर

2-3 tbsp Fried onions paste, तले हुए प्याज का पेस्ट

 

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Cooking Paneer

  • In a handi, add water, turmeric powder, salt to taste, degi red chili powder, paneer and simmer it for 7-8 minutes on medium flames until cooked well.
  • Transfer it to a tray and keep it aside for further use.

 

For Yakhni

  • In a handi, add water, fried onions, degi red chili powder, ghee, a pinch of asafoetida, bay leaf, cinnamon stick, black cardamom and let it simmer for a while.
  • Add fried paneer and cook for 5-6 minutes.
  • Add prepared masala and cook it well for a while.
  • Finish it with some coriander leaves and mix it well.
  • Transfer it into the serving bowl and garnish it with coriander sprig.
  • Serve hot with steam rice.

 

For Frying

  • In a pan, add mustard oil, once it’s hot, add paneer and fry on both sides until golden brown.
  • Transfer it to a tray and keep it aside for further use.

 

For Masala

  • In a pan, add remaining mustard oil, once it’s hot, add fresh tomato puree, degi red chili powder, salt to taste, sugar and cook it for 4-5 minutes until cooked well.
  • Add dry ginger powder, fennel seeds powder, fried onions paste and cook it for 2-3 minutes on medium flames.
  • Keep it aside for further use.

 

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