How to make Kashmiri Paneer Masala -
cottage cheese cooked with mushrooms and babycorns in yogurt gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : paneer (पनीर), Button Mushroom
Cuisine : Kashmiri
Course : Main Course Vegetarian
For more recipes related to Kashmiri Paneer Masala checkout Paneer Butter Masala, Paneer Manchurian, Vegetable Sizzler With Paneer Tikki, Kadai Paneer . You can also find more Main Course Vegetarian recipes like Shaam Savera - SK Khazana Avial Lobiya and Pumpkin Curry Paneer Jalfrezi
Kashmiri Paneer Masala Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kashmiri Paneer Masala Recipe
paneer cubed 200 grams
Button Mushroom quartered fresh 6-8
Babycorns 1 inch pieces (optional) 3-4
Oil 2 tbsps + to deep fry
Whole dry red chilli 3-4
Cinnamon 1 inch piece
Green cardamoms 5
Yogurt 1 1/2 cups
kashmiri masala 1 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Dry ginger powder (soonth) 1/2 teaspoon
Ginger julienne 2 inch piece
Salt to taste
Sugar 1 teaspoon
Red chilli powder 1 teaspoon
Dry coconut (khopra) flaked 2 tablespoons
Peanuts roasted 3 tablespoons
Fresh coriander leaves 2 tablespoons
Clove 5
Method
Step 1
Heat one tablespoon of oil in a pan. Add mushrooms and baby corns and sauté for three to four minutes. Drain and keep aside. Heat sufficient oil in a kadai and deep-fry paneer cubes. Dip them in water. Heat a tablespoon of oil in a pan.
Step 2
Add whole red chillies, cloves, cinnamon, green cardamoms, yogurt, Kashmiri masala, fennel seeds and dry ginger powder. Sauté for a minute. Add ginger julienne and cook. Add salt, sugar, red chilli powder and stir.
Step 3
Drain the paneer cubes from the water. Add mushrooms, paneer cubes and baby corns and cook for two to three minutes. Transfer into a serving dish. Garnish with coconut flakes, roasted peanuts and chopped coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
