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Kashmiri Paneer

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  1. Indian Cuisine   >
  2. kashmiri cuisine
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photo by Sheila Kaul Moza

Main Ingredient
250 grams paneer
paneer ...
    2 teaspoons saunf powder
    Fennel powder Fennel powder also known as Sauf powder is prized for its minty / licorice like flavour. It is a green powder derived from Aniseeds (Fennel Seeds)grown in cooler climates . It is a Key ingredient in Kashmiri(North Indian Cuisine ), Greek and Italian cuisine. Known to be a healthy spice...
    • saunf powder
    1 teaspoons ginger powder
    ginger powder Ginger powder is an essential ingredient in Indian dishes. In India it is known as 'sonth' powder' and is used to add strong flavor to the dish. The most common use of ginger powder is in tea and other beverages. The benefit of ginger powder is that it is available...
    • Sauth powder
    1/2 teaspoons haldi powder
    Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
    • haldi powder
    1 pinch hing
    asafoetida Asafoetida is the dried powdered resin of Ferula herb and most commonly used while tempering the dish, with a strong flavor and aroma, with a savory taste. It is mostly found in Asia and is mostly blended with other spices to drizzle of curry beans, stews and lamp chops. We...
    • hing
    3 pieces cloves
    cloves Cloves are dried flowers buds in the shape of a nail. They have an intense perfumed flavor. They can be used ground or whole in desserts, drinks, pickles, soup, stew, curry and casseroles....
    • clavos
    • Sal
    • laung
    3 pieces kali elachai
    kali elachai Black cardamom is plump and firm pods with seeds. It has an astringent aroma, though not bitter, with coolness similar to mint. While using the cardamom remove and discard the pods. These cardamoms enhances and intensifies the taste of rice, dal, soups and and Indian curries. China, Nepal and Butan...
    • badi elachai
    3 pieces elaichi
    cardamom Cardamon are large brown or small green pods filled with small aromatic seeds. They are used to flavor savory and sweet drinks and dishes....
    • cardamomo
    • Sal
    • elaichi
    1/2 tablespoon cumin seeds
    cumin seeds Cumin is used as whole as well as grounded form in a lot of cuisines. Cumin are tiny packed with a sharp flavor .Cumin is the major ingredient in Indian cuisine and used worldwide....
    • comino
    • Jeera
    as per taste Salt
    Also known as : sea salt , iodized salt
    • sal
    • Sal
    • namak
    0.9 pints cooking oil
    cooking oil Cooking Oil refers to a variety of edible oils that are used in culinary for shallow frying or deep frying. ...
      3/4 cup Milk
      Milk Milk is like base of all majorly all the dairy products like curd, cheese, butter, cream, condensed milk, powdered milk and yogurt. It also acts as a base ingredient for many desserts such as ice-cream, custard and beverages like shakes....
      • leche
      • Sal
      • doodh
      About The Chef
      Lives in : Gurgaon India Mother and Grandmother living in Delhi for the last 30 years. From a Traditional Kashmiri family with a lot of culture and recipes to share .

      Kashmiri Paneer

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      • Prep:
      • Cook:
      Traditional and authentic Kashmiri Paneer that has been keeping my family healthy for years.
      Fry the panner seperately
      • deep fry the Paneer Cubes untill golden brown

      For the gravy
      • In a separate Kadhai put 2 teaspoons oil and add some cumin seeds(jeera). Cook for 3 to 4 minutes until it starts to become brown.

      • Add a touch of Hing(Asafoetida) and cook for about 30 seconds before adding water to the mixture.

      • add the cloves,sonth(Dry Ginger powder),sauf(fennel powder) and sabut(unblended) garam masala, if possible.

      • Heat this mixture until it begins to boil.

      • add salt and fried Paneer cubes to this mixture. Cover the kadhai with a lid and cook for about 20 minutes.

      • Turn off the gas and let it cool for a while.

      • add 3/4th cup of milk and let it simmer on low heat for some time.

      • close the gas and sprinkle elaichi powder(cardamom powder) on top

      • Cover it with a metal lid until ready to serve.

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      • Delicious
      • Authenticity
      • A unique ingredient mix
      • Healthy
      • Great for kids & parties
      • Easy to make
      • Loved the fragrance
      • So refreshing
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