Kashmiri lal paneer video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
6 servings
Ingredients
For Kashmiri Lal Paneer
2 cups thinly sliced paneer (cottage cheese)
3 tbsp oil
2 black cardamom (badi elaichi)
2 green cardamom (elaichi)
1 cinnamon (dalchini) stick
1 tbsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1 tbsp Kashmiri red chilli powder
3/4 cup tomato puree
1/4 cup crushed fried onions
1/2 tsp dried ginger powder (sonth)
1 tsp fennel seeds (saunf) powder
1/2 tsp garam masala
1/2 tsp sugar
salt to taste
oil for shallow-frying
Method
For kashmiri lal paneer
- To make kashmiri lal paneer recipe, shallow fry the paneer cubes on a medium flame till golden brown in colour from both the sides.
- Remove the fried paneer pieces in a bowl of 1½ cups of warm water. Keep aside.
- Heat 3 tbsp oil in a deep non-stick pan, add black cardamom, green cardamom, cloves, bay leaf, ginger garlic paste and kashmiri chilli powder.
- Mix well and add tomato puree, crushed fried onions, ginger powder, fennel seed powder, garam masala, sugar and salt to taste.
- Mix well and cook on a medium flame for 2 to 3 minutes until the oil is released.
- Add the soaked paneer along with the water and cover and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
- Serve kashmiri lal paneer hot.
See step by step images of Lajjatdar Paneer
