Kashmiri Paneer Recipe

step 1

• STEP 1.Boil 500mls water and put aside.

step 2

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

step 3

• STEP 3.Make sure the warmth is on medium.

step 4

• STEP 4.Soak the additional oil with room paper.

step 5

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

step 6

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

step 7

• STEP 7.Add three tablespoons of the oil

step 8

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

step 9

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

step 10

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

step 11

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

step 12

• STEP 12.Add the tomato puree.

step 13

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

step 14

• STEP 14.Add chilli, ginger and fennel powder.

step 15

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

step 16

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

step 17

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

step 18

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

step 19

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

step 20

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

step 21

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