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Kashmiri Paneer

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Kashmiri Paneer
  • Chef:
  • Recipe Servings: 4
  • Cook Time:
  • Deep fried chunks of paneer simmered in a milk based gravy with loads of khada masalas. Serve with dum aloo, mooli ki chutney and steamed rice.


  • 1/2 Tbsp oil
  • 3 cloves
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 3 green cardamom
  • 1 Tbsp sund powder (Dry ginger powder)
  • 1 Tbsp saunf powder
  • 1 glass milk
  • Salt, to taste
  • Pepper, to taste
  • 1/4 th glass water
  • 300 gm paneer, cut into large chunks and deep fried
  • Coriander leaves, chopped, to garnish


  1. In a wok add oil, bay leaf, cloves, green cardamom, cinnamon stick and cumin seeds. Let it splutter.
  2. Add the saunf and sund powder. Saute vigorously. Do not let it burn.
  3. Immediately add the milk and water. Let it come to a boil and add salt and pepper.
  4. Add the deep fried paneer chunks. Let it simmer for 5 minutes.
  5. Garnish with coriander leaves.
  6. Serve with dum aloo, mooli ki chutney and steamed rice.
  7. Note: Let this dish rest for about 20-30 minutes before serving so that the paneer can soak up the milk and becomes soft & flavorful.