Kashmiri Paneer Masala | Easy Paneer Recipes

Delight in the rich and aromatic flavors of Kashmiri Paneer Masala! This creamy and spicy Indian dish features succulent paneer in a tomato-based gravy, garnished with aromatic spices.

It was on my bucket list ever since I tried this recipe at the restaurant. Finally, after a few trials and errors, I nailed this recipe for Kashmiri Paneer Masala. How fascinating it is to recreate something? Isn't it?

This easy Kashmiri Paneer Masala recipe makes a quick and tasty Indian curry. Soft, succulent pieces of paneer are simmered in a delicious tomato-based gravy. This is a no-cream, no-butter, no-onion, and no-garlic recipe. Perfect for weeknights, fasting recipe, or even for entertaining!

Here are some more easy paneer recipes for you to try – Palak Paneer [Spinach with Indian cottage cheese], Paneer Butter Masala, and Paneer In Veggie Sauce.

Jump to:

• About Kashmiri Paneer
• Ingredients For Kashmiri Paneer Recipe
• How To Make Kashmiri Paneer Masala
• Storage
• Tips
• FAQ's
• Serve Paneer Masala With
• Kashmiri Paneer Masala
• Pair Paneer Masala With

About Kashmiri Paneer

Kashmiri Paneer Masala is a popular dish from the Northern State of Kashmiri. A very simple and mild preparation of paneer dish, that uses whole spices, a few aromatics, and simmered in a tomato puree.

This dish does not use any onion, garlic, cream, or butter. Commonly used spices in regional Kashmiri cuisine like ginger, saffron, Shahi jeera, and fennel seeds are used as aromatics.

I have used fresh tomatoes for this recipe. But, this recipe works just fine with canned tomato puree. I do cheat at times and skip the fresh tomatoes and that's ok. We all do that, isn't it? You can use Homemade Paneer or a good quality store-bought paneer.

Ingredients For Kashmiri Paneer Recipe

Paneer: The recipe uses fresh Homemade Paneer. Feel free to use good quality store-bought paneer.

Tomatoes: Fresh or canned tomato puree works just fine. The recipe uses fresh ripe, Roma tomatoes, blanched and pureed.

Ginger: Fresh, organic ginger adds a depth of flavor. Feel free to add ground ginger, if that's what you have.

Green chili: This dish is quite mild. The recipe uses about 2 Thai green chilies, just for some flavor. Feel free to skip it or use any mild chili.

Tomato paste: It is optional. Since we use fresh tomato puree, adding just a small amount of tomato paste, gives a nice texture to the sauce. Feel free to skip, if using canned tomato puree.

Yogurt: Homemade Yogurt or store-bought, thick, or Greek-style yogurt works fine.

Arrowroot Flour: Helps prevent curdling of yogurt. You can use cornstarch, works fine.

Honey: It is optional. If the tomatoes are acidic, honey helps balance the flavor. You can use the sweetener of your choice.

Whole Spices: Cinnamon stick, bay leaves, whole green cardamom, Shahi jeera, or sub with cumin seeds.

Dry spices: Fennel seeds powder, Kashmiri red chili powder or sub with mild Paprika, Garam Masala, Kasuri methi, and asafetida.

Oil: Traditionally, mustard oil is used for this recipe. I have used vegetable oil.

How To Make Kashmiri Paneer Masala

Here's an easy paneer recipe that comes together in under 30 minutes:

Prep For Paneer Masala

1. Cut the paneer into a square shape. Set it aside.
2. In a small bowl, mix yogurt and arrowroot flour. Set it aside.
3. Prepare a small bowl for an ice bath. Add 1 cup of water and a handful of ice cubes.
4. To blanch the tomatoes, add 2 cups of water to a small pot and bring it to a rolling boil.
5. Using a paring knife, slit a shallow X on the bottom of each tomato.
6. Using a slotted spoon, carefully add the tomatoes to the boiling water.
7. Blanch them for 30-60 seconds or until the skin starts to come off around the X slit.
8. Immediately, transfer the tomatoes to the ice water bowl to stop the cooking process.
9. Once the tomatoes are cool enough to handle, remove the skin. It should slide off easily.
10. In a blender jar, add blanched tomatoes, and make a fine puree.

Kashmiri Paneer Masala Recipe

1. In a bowl, add 2 cups of warm water and set aside.
2. Heat 3 tablespoons of oil in a pan. On medium heat, fry the paneer cubes in batches until golden brown. Note: The paneer might splutter, be careful. Fry on medium to low heat.
3. Remove the fried paneer and add it to the bowl of warm water. Let it soak while you make the masala. Note: Soaking the paneer in warm water, helps keep the paneer soft and moist.
4. Add the remaining tablespoon of oil to the pan. Next, add cinnamon sticks, bay leaves, whole green cardamom, Shahi jeera, and asafetida. Fry the spices for 30 seconds.
5. Add slit green chili and Kashmiri red chili powder. Immediately pour the puree and cover with the lid. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, stirring occasionally. Note: Be careful as the sauce may splatter. Use a splatter screen or lid to prevent any splashes.
6. Add the fennel powder, and ground ginger, and mix well.
7. Simmer the tomato puree for 4-5 minutes until it starts to leave oil from the sides.
8. Add about 1 cup of soaking paneer liquid to the tomato puree and mix well. Bring the masala to a boil, and simmer for 5-7 minutes. Note: Adjust the consistency as per liking. If it's thick add some more soaking liquid.
9. Remove the pan from the heat. Whisk yogurt into the gravy. Note: When adding yogurt remove the pan from the heat to avoid curdling of yogurt.
10. Return the pan to heat. Add the drained paneer pieces, a pinch of saffron, Kasuri methi, honey (optional), and salt to taste. Give it a good stir. Simmer the gravy for 4-5 minutes. Note: Honey helps balance the flavors of the gravy, and reduces any tartness from the tomatoes.
11. Allow the paneer to soak some of the flavors.
12. Garnish with fresh coriander and a pinch of garam masala powder. Serve with paratha, naan, or rice.

Storage

Kashmiri Paneer masala stays fresh for 3-4 days in the refrigerator. Store it in an air-tight container in the refrigerator. 

Tips

Use fresh veggies for the best results. The key ingredient here is tomatoes which make the base of this delicious sauce. Use ripe tomatoes that are slightly sweet and less tart.

Paneer is yet another important ingredient in this dish. I prefer Homemade Paneer over store-bought. I find homemade paneer, quite soft and perfect for this dish. You can use homemade or good quality store-bought paneer. Follow the instructions on the package before using the paneer.

Indian food is all about spices and flavors. Though this recipe uses spices very sparsely, adjust the spices to suit your taste bud. Kashmiri red chili powder is used mainly for color. You can sub paprika for the same. A small amount of garam masala goes a long way. Do not add too much of it, or it will overpower the flavors of the dish.

Soaking paneer in warm water, softens and brings out the fresh flavor in the paneer. Soak the paneer pieces in warm water for 10-15 minutes. After 15 minutes, remove the pieces and use them in the dish as suggested.

Add paneer and let it simmer for a couple of minutes or until the sauce comes to a gentle boil. This helps the paneer warm through and absorbs all the flavors.

FAQ's

Serve Paneer Masala With

Pair Paneer Masala With