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Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi |
Tarla Dalal
• 11 March, 2013
Table of Content
Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | with 28 amazing images.
Kashmiri lal paneer recipe is a delicious, aromatic dish that hails from the Kashmir Valley, combining the richness of paneer with the distinct flavors of Kashmiri cuisine. Learn how to make Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi |
Kashmiri lal paneer is a vibrant and flavorful Indian dish that features paneer, a soft Indian cottage cheese, cooked in a luscious, fiery red gravy that is both aromatic and spicy. The key to this dish lies in the delicate balance of flavors, with the tanginess of the tomatoes and the heat of the Kashmiri red chili powder creating a symphony of taste.
The Kashmiri red chilli powder, a key ingredient, imparts a deep red color and a fiery kick to the gravy. The shallow fried paneer cubes are then added to the gravy and simmered until they are well-coated and tender.
Kashmiri paneer roganjosh is typically served hot with butter naan, tandoori roti, or rice. Its vibrant color, rich flavor, and fiery spice make it a truly unforgettable meal.
pro tips for making Kashmiri lal paneer recipe: 1. Soaking the fried paneer in warm water helps it retain its moisture and prevents it from becoming dry. 2. Sautéing the whole spices like cinnamon, cardamom, and cloves in ghee or oil releases their aromatic oils, enhancing the flavor of the gravy. 3. Kashmiri red chilli powder, especially Degi Mirch, is key to the authentic colour and flavor. Use a good quality brand for the best results.
Enjoy Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | with detailed step by step photos.
Kashmiri Lal Paneer recipe - How to make Kashmiri Lal Paneer
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
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.
Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | Video by Tarla Dalal
Kashmiri Lal Paneer recipe with step by step photos
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Kashmiri lal paneer recipe | Kashmiri paneer Roganjosh | lal paneer sabzi | then do try other Kashmiri recipes also:
- Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman |
- kashmiri kahwa | kashmiri tea | traditional kashmiri kahwa drink |
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Kashmiri lal paneer recipe | Kashmiri paneer Roganjosh | lal paneer sabzi | then do try other Kashmiri recipes also:
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See the below image of list of ingredients for making Kashmiri lal paneer.
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See the below image of list of ingredients for making Kashmiri lal paneer.
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To make Kashmiri lal paneer recipe | Kashmiri paneer Roganjosh | lal paneer sabzi | heat oil in a broad non-stick pan.
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Add the 2 cups thinly sliced paneer (cottage cheese).
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Shallow fry the paneer slices on a medium flame till golden brown in colour from both the sides.
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Remove the fried paneer slices in a bowl of 1½ cups of warm water. Keep aside.
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To make Kashmiri lal paneer recipe | Kashmiri paneer Roganjosh | lal paneer sabzi | heat oil in a broad non-stick pan.
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Heat 3 tbsp oil in a deep non-stick pan.
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Add 2 black cardamom (badi elaichi). Black cardamom imparts a distinct smoky and earthy flavor that adds depth and complexity to the dish.
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Add 2 green cardamoms (elaichi). Green cardamom is a potent spice with a warm, slightly floral, and citrusy aroma.
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Add 4 cloves (laung / lavang). Cloves are known for their warm, spicy, and slightly sweet flavor. They add a layer of complexity to the dish, complementing the other spices and creating a well-rounded taste.
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Add cinnamon.
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Add 1 bay leaf (tejpatta). When heated in oil, the bay leaves release their essential oils, which infuse the gravy with a distinctive flavor.
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Add 1 tbsp ginger-garlic (adrak-lehsun) paste. Ginger and garlic both have a slight warming effect, which helps to enhance the overall flavor of the dish.
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Add ¼ tsp turmeric powder. Turmeric adds a warm, slightly bitter, and earthy flavor that complements the other spices in the dish. It contributes to the rich and complex taste profile of the gravy.
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Add 1 tbsp kashmiri red chilli powder. Kashmiri chili powder, specifically Degi Mirch, is a key ingredient in Kashmiri Lal Paneer. It imparts a deep red color and a unique, vibrant flavor to the dish. This chili powder is known for its mild heat and complex flavor profile.
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Mix well.
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Add ¾ cup tomato puree. Tomato puree adds a tangy and slightly sweet flavor to the gravy, balancing the spiciness of the Kashmiri red chili powder.
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Add ¼ cup crushed fried onions. Fried onions caramelize, releasing a sweet and nutty flavor that enhances the overall taste of the gravy.
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Add ½ tsp dried ginger powder (sonth). Dry ginger powder (also known as sonth) is a key ingredient in Kashmiri Lal Paneer. It adds a unique flavor profile to the dish, contributing a warm, slightly spicy, and slightly bitter taste.
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Add 1 tsp fennel seeds (saunf) powder. Fennel seed powder plays a crucial role in enhancing the flavor profile of Kashmiri Lal Paneer.
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Add ½ tsp garam masala. The combination of spices in garam masala creates a complex and layered flavor profile.
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Add ½ tsp sugar. It adds a touch of sweetness, which can elevate the overall taste experience.
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Add salt to taste.
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Mix well and cook on a medium flame for 2 to 3 minutes until the oil is released.
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Add the soaked paneer along with the water.
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Mix well.
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Cover and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
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Mix well.
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Serve Kashmiri lal paneer recipe | Kashmiri paneer Roganjosh | lal paneer sabzi | hot.
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Kashmiri Lal Paneer is a rich and flavorful paneer curry from the Kashmir region, known for its vibrant red color, aromatic spices, and tender paneer cubes.
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Heat 3 tbsp oil in a deep non-stick pan.
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Soaking the fried paneer in warm water helps it retain its moisture and prevents it from becoming dry.
-
Sautéing the whole spices like cinnamon, cardamom, and cloves in ghee or oil releases their aromatic oils, enhancing the flavor of the gravy.
-
Kashmiri red chilli powder, especially Degi Mirch, is key to the authentic colour and flavor. Use a good quality brand for the best results.
-
Soaking the fried paneer in warm water helps it retain its moisture and prevents it from becoming dry.
Nutrient values (Abbrv)per plate
| Energy | 257 cal |
| Protein | 7.1 g |
| Carbohydrates | 6.1 g |
| Fiber | 0.6 g |
| Fat | 22.7 g |
| Cholesterol | 0 mg |
| Sodium | 4.5 mg |
Click here to view Calories for Kashmiri Lal Paneer
The Nutrient info is complete
Payal Parikh 86
July 25, 2021, 12:35 a.m.
This Moghlai style vegetable is a great combination of paneer and green peas... worth a try !
shreya_the foodie
July 2, 2021, 3:31 p.m.
Lovely paneer dish.
Ajay
Nov. 6, 2020, 8:21 p.m.
Tarla Dalal
Nov. 6, 2020, 8:21 p.m.
Ajay, thanks for the feedback.
Foodie #616930
April 3, 2020, 4:08 a.m.
Very tasty tried came very well thank you Tarla madam
Foodie #673650
Nov. 15, 2016, 10:33 a.m.
Full marks.. Made this in 30 complete minutes from the preparation to the serving stage.. Can be made with zero stress
