Kashmiri Paneer Recipe

Name: Kashmiri Paneer Recipe
Yield: 1
Cuisine: Kashmiri

Recipe By Slurrp

A popular dish from Kashmir this paneer preparation is made with whole spices simmered with tomatoes along with ground ginger and fennel. The ideal preparation of this is with fresh tomatoes which are boiled whole, skinned and then added to the curry although tomato puree is also preferred which gives it a thick gravy and also is a quick option.

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Ingredients For Kashmiri Paneer Recipe

500 gram Paneer
vegetable oil to fry
5 green cardamom pods
2 black cardamom pods
2 bay leaves
2 piece cinnamon, 2 inches each
6 tablespoon vegetable oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon red chilli powder, mild, preferably Kashmiri
0.5 teaspoon dried ginger powder
200 m l tomato puree, store bought
0.5 teaspoon fennel , powdered
1 teaspoon garam masala powder
1.5 teaspoon salt, or to taste

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Directions : Kashmiri Paneer Recipe

STEP 1.Boil 500mls water and put aside.

STEP 2.In an exceedingly frypan heat oil and fry the cubes of paneer in batches till golden brown.

STEP 3.Make sure the warmth is on medium.

STEP 4.Soak the additional oil with room paper.

STEP 5.Add the deep-fried paneer to the bowl of hot water.

STEP 6.Let it soak whereas you create the curry.

STEP 7.Add three tablespoons of the oil

STEP 8.Add natural resin and let it sizzle for a couple of seconds.

STEP 9.Add cinnamon sticks, bay leaves and inexperienced cardamom.

STEP 10.Fry the spices for a moment as they start to splutter and unleash their flavour into the oil.

STEP 11.Add the shahi jeera and fry for 2-3 seconds.

STEP 12.Add the tomato puree.

STEP 13.Stir well ensuring it doesn’t persist with the lowest.

STEP 14.Add chilli, ginger and fennel powder.

STEP 15.Stir and fry for two minutes as they mix with the paste.

STEP 16.Add 350mls of the soaking paneer liquid and still cook on a medium heat.

STEP 17.Bring to a boil and simmer for 5-7minutes while not the lid.

STEP 18.Crush the saffron into the gravy and whisk within the yoghourt.

STEP 19.Simmer for an extra eight minutes and currently tip the paneer chunks into the pot.

STEP 20.Stir gently ensuring they don’t break.

STEP 21.Garnish with contemporary coriander and pinch of garam masala powder.

Nutrition
value

8021

calories per serving

298 g Fat367 g Protein908 g Carbs548 g FiberOther

Current Totals

298 g Fat
367 g Protein
908 g Carbs
548 g Fiber

MacroNutrients

Carbs
908 g
Protein
367 g
Fiber
548 g

Fats

Fat
298 g

Vitamins & Minerals

Calcium
5748 mg
Iron
101 mg
Vitamin A
268163 mcg
Vitamin B1
9 mg
Vitamin B2
10 mg
Vitamin B3
156 mg
Vitamin B6
27 mg
Vitamin B9
6247 mcg
Vitamin B12
0 mcg
Vitamin C
8135 mg
Vitamin E
94 mg
Copper
19 mcg
Magnesium
4348 mg
Manganese
43 mg
Phosphorus
7324 mg
Selenium
120 mcg
Zinc
52 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.