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Kashmiri Paneer

Deep fried chunks of paneer simmered in a milk based gravy with loads of khada masalas. Serve with dum aloo, mooli ki chutney and steamed rice.

Kashmiri Paneer Kashmiri Paneer

Chef's Name

: Nishtha Asrani

Recipe Servings

: 4

Recipe Cook Time

: 20 Minutes

Recipe Rating

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  • 1/2 Tbsp oil

    3 cloves

    1 bay leaf

    1 cinnamon stick

    1 tsp cumin seeds

    3 green cardamom

    1 Tbsp sund powder (Dry ginger powder)

    1 Tbsp saunf powder

    1 glass milk

    Salt, to taste

    Pepper, to taste

    1/4 th glass water

    300 gm paneer, cut into large chunks and deep fried

    Coriander leaves, chopped, to garnish


In a wok add oil, bay leaf, cloves, green cardamom, cinnamon stick and cumin seeds. Let it splutter.

Add the saunf and sund powder. Saute vigorously. Do not let it burn.

Immediately add the milk and water. Let it come to a boil and add salt and pepper.

Add the deep fried paneer chunks. Let it simmer for 5 minutes.

Garnish with coriander leaves.

Serve with dum aloo, mooli ki chutney and steamed rice.

Note: Let this dish rest for about 20-30 minutes before serving so that the paneer can soak up the milk and becomes soft & flavorful.

Key Ingredients: Cottage Cheese, Vegetable Oil, Bay Leaf, Cumin Seeds, Green Cardamom, Condensed Milk, Coriander Leaves, Cinnamon, Dry Ginger Powder, Salt, Fennel





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