Kashmiri Paneer Masala Recipe (1)

INGREDIENTS:

1. Paneer cube - 1/4 kilogram.
2. Chopped onion - 1
3. Tomato - 2
4. Yogurt (curd) - 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. Water - 1/2 cup
15. Oil - as needed
16. Salt - as needed

PREPARATION:

1. Boil the water and keep it ready.
2. Remove skin by blanching and puree them.
3. Add saffron to the yogurt (curd) and beat well.
4. In a pan heat 2 teaspoon (tsp.) oil and roast the paneer cubes to golden brown and drop into the cup of boiling water.
5. In a pan heat oil. add asafoetida powder and sauté for few second.
6. Now add chopped onion, salt and sauté until the onion become translucent.
7. Now add cumin seeds, Chili powder, coriander powder, turmeric powder, garam masala powder, fennel seed powder and sauté until the raw smell is gone.
8. Now add the pureed tomato and sautae until oil start to separate.
9. Now add yogurt (curd) and mix well.
10. Now add the soaking paneer pieces along with water and cook this for 5 minutes in simmer or until oil starts to separate. Before you remove from heat (stove) add the dry ginger powder and mix well and serve.

NOTES:

1. Goes well with chapatti