Delish Kashmiri Paneer Gravy Recipe

Kashmiri Style Paneer gravy is a brilliant Indian Vegetarian Dinner Recipes made with pan fried paneer in flavoursome tomato gravy - It will make a great dish to go along with any Indian Breads like naan, roti kulcha.

Kashmiri Paneer Gravy recipe is a popular Kashmiri paneer preparation made with pieces of fried paneer (cottage cheese) simmered in tomato sauce flavored with spices and fennel seeds powder. It makes a quick and easy weeknight dinner. It's simple gravy to prepare at home with minimal ingredients. 

Serve Kashmiri Paneer Gravy along with Roti, Naan or Kulcha for a delicious weekend meal.

How to make Kashmiri Paneer Gravy Recipe

1.      To begin making Kashmiri Paneer Gravy, we need to make sure we have the homemade tomato puree. 

2.      Here's how to make homemade tomato puree. 

3.      Next we boil 2 cups of water with a pinch of turmeric. Once the water is boiled, turn off the heat. We will use this water to place fried paneer pieces.

4.      Place a kadai on medium heat and add 2 tablespoons mustard oil. 

5.      Add the cut paneer pieces into the pan and shallow fry the paneer until you get a nice golden brown on all sides. Turn off the heat. 

6.      Drop the paneer pieces for the Kashmiri gravy, into the prepared hot turmeric water for few minutes. It will prevent the paneer for being chewy. 

7.      Into the same pan, add one tablespoon oil. Add badi elaichi, green cardamom, bay leaf, hing and cinnamon stick. Saute for a minute until the aromas of the spices wafts in the air. 

8.      Next add the homemade tomato puree along with red chilli powder and dry ginger powder. 

9.      Stir well until all the masalas are well combined and the masala easily comes off from the sides of the kadai. 

10.  Add in the powdered saunf to the Kashmiri Paneer gravy and mix well  

11.  Add 1/2 cup water, mix well and simmer for a few minutes.

12.  Finally add the fried paneer cubes, garam masala powder and ghee, cover the kadai with the lid and allow it to cook for 2 minutes. After a few minutes, switch off the heat.

13.  Garnish with chopped coriander leaves and your Kashmiri Paneer Gravy is ready to be served. 

14.  Serve Kashmiri Paneer Gravy along with Roti, Naan or Kulcha for a delicious weekend meal. 

Ingredients

• 250 grams Paneer (Homemade Cottage Cheese) , cut into thick rectangular chunks
• 5 Tomatoes , pureed
• 2 teaspoon Kashmiri dry red chilli
• 1 pinch Asafoetida (hing)
• 1/2 teaspoon Cumin (Jeera) seeds
• 2 tablespoons Fennel seeds (Saunf)
• 1/2 teaspoon Dry ginger powder
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Garam masala powder , Sahi garam Masala-1tsp  
• 1 teaspoon Ghee
• 1 teaspoon Bay leaf (tej patta)
• 2 Black cardamom (Badi Elaichi)
• 4 Cardamom (Elaichi) Powder
• 1 Cinnamon Stick (Dalchini)
• 5 tablespoon Mustard oil , or oil of your choice
• 1/2 cup Water