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Kashmiri Paneer Recipe

Kashmiri Paneer
H ow to make Kashmiri Paneer

Deep fried chunks of paneer simmered in a milk based smooth gravy with loads of aromatic khada masalas. Serve with dishes like dum aloo, mooli ki chutney and steamed rice.

  • Total Cook Time 20 mins
  • Cook Time 20 mins
  • Recipe Servings4
  • Easy

Ingredients of Kashmiri Paneer

  • 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

How to Make Kashmiri Paneer

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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.

Key Ingredients: 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

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