Kashmiri Paneer Masala Wazwaan Paneer Roghanjosh Chef Ranveer Brar

KASHMIRI LAL PANEER MASALA - This recipe is my ode to the wonderful treasures of Kashmiri cuisine and culture.

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KASHMIRI LAL PANEER MASALA
Preparation time 5-10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Cooking Paneer
2-3 ltr Water,
tsp Turmeric powder,
Salt to taste,
tsp Degi red chili powder,
800 gms fresh Paneer,

For Yakhni
1 ltr Water,
cup Fried Onions, roughly chopped,
tbsp Degi red chili powder,
cup Ghee,
A pinch of Asafoetida,
2-3 no. Bay leaf,
1 inch Cinnamon stick,
2 no. Black Cardamom,
Fried Paneer,
Prepared Masala,
2-3 tbsp Coriander leaves, finely chopped,

For Frying
cup Mustard oil,
Cooked Paneer, cut into slab,

For Masala
2 tbsp Remaining mustard oil,
1 cups fresh Tomato puree,
tbsp Kashmiri red chili powder,
Salt to taste,
tsp Sugar,
tbsp dry Ginger powder,
tbsp Fennel seeds powder,
2-3 tbsp Fried onions paste,

For Garnish
Coriander sprig,

Process
For Cooking Paneer
In a handi, add water, turmeric powder, salt to taste, degi red chili powder, paneer and simmer it for 7-8 minutes on medium flames until cooked well.
Transfer it to a tray and keep it aside for further use.

For Yakhni
In a handi, add water, fried onions, degi red chili powder, ghee, a pinch of asafoetida, bay leaf, cinnamon stick, black cardamom and let it simmer for a while.
Add fried paneer and cook for 5-6 minutes.
Add prepared masala and cook it well for a while.
Finish it with some coriander leaves and mix it well.
Transfer it into the serving bowl and garnish it with coriander sprig.
Serve hot with steam rice.

For Frying
In a pan, add mustard oil, once it's hot, add paneer and fry on both sides until golden brown.
Transfer it to a tray and keep it aside for further use.

For Masala
In a pan, add remaining mustard oil, once it's hot, add fresh tomato puree, degi red chili powder, salt to taste, sugar and cook it for 4-5 minutes until cooked well.
Add dry ginger powder, fennel seeds powder, fried onions paste and cook it for 2-3 minutes on medium flames.
Keep it aside for further use.
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