How to Make Paneer Curry in Kashmiri Style

Paneer is a dish that improves and finishes many an Indian dish, making it a very versatile ingredients. It can be served in many ways but you'll learn here how to make paneer in tomato gravy, exclusively a Kashmiri style of using it.

EditIngredients

• 500 grams/17.6 oz paneer


• 1 teaspoon cumin seeds


• 2 tablespoons Kashmiri red chili powder


• 1 onion, peeled and chopped


• 3 tomatoes, chopped


• 4 to 5 cloves of garlic, chopped


• 1 teaspoon coriander powder


• 500 ml/16.9 fl oz oil


• 100 ml/3.3 fl oz water


• 2 teaspoons asafoetida powder


• 100 grams Kashmiri paneer masala


• 1 teaspoon turmeric powder


• 1/2 teaspoon garam masala

EditSteps

EditPreparing the paneer

1. Wash the paneer under running water. Place it on a plate.
   
   
   
   
   
   
   


2. Cut cubes from the paneer.
   
   
   
   
   
   
   


3. Add oil to the frying pan. Add the paneer cubes and deep fry them in the oil.
   
   
   
   
   
   
   


4. Continuously stir the cubes with the spatula.
   
   
   
   
   
   
   


5. Fry until the paneer cubes turn a golden brown color.
   
   
   
   
   
   
   


6. Remove the fried paneer cubes from the pan. Set them aside on a plate.
   
   
   
   
   
   
   

EditAdding asafoetida

1. Add oil to the frying pan.
   
   
   
   
   
   
   


2. Add asafoetida powder.
   
   
   
   
   
   
   


3. Stir fry the spice powder for a few seconds over on a low flame/low heat.
   
   
   
   
   
   
   


4. Add water. Mix well.
   
   
   
   
   
   
   


5. Remove the pan from the stove. Add the paneer cubes in the water.
   
   
   

1. Check that fried the paneer cubes are well soaked in the asafoetida water. You may need to adjust the position to ensure the pieces are well covered. Check again now and then.
   
   
   
   
   
   
   

EditPreparing the cumin and onions

1. Use another frying pan to prepare the seeds and onions.
   
   
   
   
   
   
   


2. Add oil and cumin seeds.
   
   
   
   
   
   
   


3. Sauté the seeds for a few seconds.


4. Add the chopped onions and sauté until they are pink.
   
   
   
   
   
   
   

EditAdding the tomatoes and garlic

1. Add the tomatoes. Sauté them for a few seconds.
   
   
   
   
   
   
   


2. Add chopped garlic and sauté the pieces.
   
   
   
   
   
   
   


3. Add salt once the juices are present in the pan. Mix everything well and stire continuously for five minutes.
   
   
   
   
   
   
   

EditAdding spices

1. Add turmeric powder.
   
   
   
   
   
   
   


2. Add coriander powder.
   
   
   
   
   
   
   


3. Add garam masala.
   
   
   
   
   
   
   


4. Mix and stir the spices for 5 minutes.
   
   
   
   
   
   
   


5. Add Kashmiri red chili powder.
   
   
   
   
   
   
   


6. Mix all the ingredients well and stir fry.
   
   
   
   
   
   
   

EditAdding the soaked paneer

1. Add the the Kashmiri paneer masala powder.
   
   
   
   
   
   
   


2. Mix thoroughly.
   
   
   
   
   
   
   


3. Add the paneer cubes and asafoetida water to the tomato gravy.
   
   
   
   
   
   
   


4. Mix together.
   
   
   
   
   
   
   


5. Cover. Bring to the boil briefly.
   
   
   
   
   
   
   


6. Sprinkle with chopped fresh coriander leaves.
   
   
   
   
   
   
   


7. Serve with rice or rotis.
   
   
   
   
   
   
   

EditThings You'll Need

• Knife


• Gas or induction stove


• Frying pan


• Spatula


• Ladle


• Mixer grinder


• Mortar and pestle


• Plate

EditRelated wikiHows

• How to Make Maggi Noodles in Kashmiri Style


• How to Make Moong Wari in Kashmiri Style


• How to Cut a Lotus Stem in Kashmiri Style


• How to Make an Instant Mixed Vegetable Chutney in Kashmiri Style

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