Kashmiri Paneer

Kashmiri Paneer


300 gm paneer, cut into large chunks and deep fried

1/2 Tbsp oil

1 glass milk

Salt, to taste

1/4 th glass water

1 bay leaf

½ tsp shahi jeera

3 cloves

3 tbsp tomato puree

1 Tbsp saunf powder

1 cinnamon stick

Pepper, to taste

3 green cardamom

1-1/2 cups Milk

Coriander leaves, chopped, to garnish

1/2 teaspoon Garam masala

Saffron strands

Yogurt 1 1/2 cups

Red chilli powder 1 teaspoon

Dry coconut (khopra) flaked 2 tablespoons


In a wok add oil, bay leaf, cloves, green cardamom, cinnamon stick and cumin seeds. Let it splutter.

Add the saunf and sund powder. Saute vigorously. Do not let it burn.

Immediately add the milk and water. Let it come to a boil and add salt and pepper.

Add the deep fried paneer chunks. Let it simmer for 5 minutes.

Garnish with coriander leaves.

Serve with dum aloo, mooli ki chutney and steamed rice.

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.