Kashmiri paneer masala recipe

INGREDIENTS:

1. Paneer - 250 grams
2. Finely chopped onion - 1
3. Tomato - 2
4. Thick curd or yogurt - 1/4 cup
5. Cumin seed - 1 teaspoon (tsp.)
6. Asafoetida powder - a pinch
7. Chili powder - 1 teaspoon (tsp.)
8. Coriander powder - 1 teaspoon (tsp.)
9. Turmeric powder - 1/4 teaspoon (tsp.)
10. Garam masala powder - 1/2 teaspoon (tsp.)
11. Fennel seed powder - 1/4 teaspoon (tsp.)
12. Dry ginger powder - 1/4 teaspoon (tsp.)
13. Saffron - a pinch
14. Boiling water - 1/2 cup
15. Oil - as needed
16. Salt - as required

PREPARATION:

1. Heat 2 teaspoon (tsp.) of oil in a pan and fry the paneer pieces to golden brown. Now soak the fried paneer pieces in the boiling water.
2. Blanch and peel the skin off from the tomatoes. Now make puree with the peeled tomato.
3. Add saffron to curd or yogurt and mix well.
4. Heat oil in a pan. Add asafoetida powder. Now add onion, salt and sauté until the onion become translucent (golden brown).
5. Now add chili powder, coriander powder, turmeric powder, garam masala powder, fennel seed powder, cumin seeds and sauté until raw smell is gone.
6. Now add tomato puree and cook it well.
7. Once the tomato puree is sautéed. Now add yogurt or curd, soaking paneer with the water.
8. Simmer and cook this for 5 minutes or until the right thickness is achieved. Before you remove from stove add ginger powder, mix well and serve.

NOTES:

1. Goes well with chapatti.