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Kashmiri Paneer Masala

Kashmiri Paneer Masala

Jyoti Behrani
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 recipe, no-onion, and no-garlic recipe. Perfect for weeknights or even for entertaining!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish/Entrees, Side Dish
Cuisine Indian, North Indian
Servings 4
Calories 282 kcal

Ingredients
 
 

  • 6 oz paneer, cut into a square shape
  • 4 medium tomatoes or ¼ cup tomato puree
  • ½ inch ginger, chopped
  • 1-2 green chili, slit into two; adjust to taste
  • 1 tablespoon tomato paste (optional)
  • 4 tablespoon oil or ghee
  • 2 tablespoon thick or Greek yogurt
  • 1 teaspoon arrowroot flour
  • 1 teaspoon honey or preferred sweetener (optional)
  • 2 cups warm water
  • salt to taste

WHOLE SPICES

DRY SPICES

FOR THE GARNISH

  • a handful of fresh cilantro, chopped
  • a pinch of garam masala

Instructions
 

PREP FOR KASHMIRI PANEER MASALA

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

DIRECTIONS KASHMIRI PANEER MASALA

  • In a bowl, add 2 cups of warm water and set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add the fennel powder, and ground ginger, and mix well.
  • Simmer the tomato puree for 4-5 minutes until it starts to leave oil from the sides.
  • 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.
  • 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.
  • 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.
  • Allow the paneer to soak some of the flavors.
  • Garnish with fresh coriander and a pinch of garam masala powder. Serve with  paratha, naan or Basmati Rice.

Notes

Please refer to the post for the following:
  1. Tips For Delicious Kashmiri Paneer Masala
  2. FAQ's

Nutrition

Nutrition Facts
Kashmiri Paneer Masala
Amount per Serving
Calories
282
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
29
mg
10
%
Sodium
 
63
mg
3
%
Potassium
 
208
mg
6
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
7
g
14
%
Vitamin A
 
656
IU
13
%
Vitamin C
 
11
mg
13
%
Calcium
 
246
mg
25
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

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