Kashmiri Dum Paneer
Kashmiri Dum Paneer is a unique and delicious Paneer recipe without Onions and Garlic
Equipment
- Frying Pan
Ingredients
- 250 gm Amul Paneer cut into cubes and deep fried
- 10-12 whole Dried Red Chilis De-seeded and soaked in water
- ½ cup Curd
- 1 Tbsp Dry Ginger Powder (Sonth)
- 1 Tbsp Mustard Oil (Sarso Ka Tel)
- 1 Tsp Asafoetida (Hing)
- 1 Tsp Cumin seeds (Shahi Jeera)
- 2-3 Broken Cinnamon (Dalchini)
- 2-3 Broken Green Cardamom (Hari Elaichi)
- 1 Pinch Nutmeg (Jaiphal)
- 1 Tsp Turmeric (Haldi Powder)
- 1 Tbsp Coriander (Dhaniya Powder)
- 1 Tsp Kashmiri Red Chili Powder
- 1 Tsp Fennel (Sauf Powder)
- 1 inch Ginger (Adrak) grated
- 1 Tsp Kasuri Methi dried
- ¼ cup Milk warm
- 5-6 strands Saffron (Kesar) soaked in warm milk
Instructions
- First, de-seed the Chilis and soak it in water. Grind it to a smooth paste.
- For this combine the Red Chili Paste with Curd and some Sonth. Mix everything well and keep aside.
- Fry the Paneer pieces with some refined oil until they are golden brown on both sides.
- For the gravy, first heat some Mustard Oil in the Pan. Add the Hing along with shahi jeera, dalchini, choti elaichi, and jaiphal. As it gets tempered, add the grated ginger along with the dry spices - Haldi, Dhaniya, Lal Mirch, and Sauf Powder. Mix everything well over a low flame until the spices get roasted.
- Add the Curd spice mix which you had made earlier. Mix it well and once it begins to boil, add the fried Paneer pieces to it.
- Finally, add the warm milk which is soaked with Kesar and mix your gravy nicely so as the Kesar releases its nice golden color.
- Garnish with some crushed Kasuri Methi on top and serve hot!