Kashmiri Paneer Masala
Ingredients:
- Paneer (250g, cubed)
- Tomatoes (3, pureed)
- Onion (1, finely chopped)
- Ginger-garlic paste (1 tablespoon)
- Kashmiri red chili powder (1 tablespoon)
- Fennel seeds (1 teaspoon)
- Cumin powder (1 teaspoon)
- Cardamom powder (1/2 teaspoon)
- Garam masala (1/2 teaspoon)
- Yogurt (2 tablespoons)
- Cashews (10, soaked and ground to a paste)
- Fresh coriander leaves for garnish
- Cooking oil (3 tablespoons)
Calories (per serving): ~300 kcal
Cooking Steps:
Step 1: Heat oil in a pan, add fennel seeds, and sauté until they release their aroma.
Step 2: Add chopped onions and ginger-garlic paste, sauté until onions are golden brown.
Step 3: Pour in the tomato puree, Kashmiri red chili powder, cumin powder, and cardamom powder. Cook until the oil separates.
Step 4: Stir in the cashew paste and cook for a few minutes.
Step 5: Whisk yogurt and add it to the pan, stirring continuously.
Step 6: Gently fold in the paneer cubes, ensuring they are well-coated with the masala.
Step 7: Sprinkle garam masala and let the dish simmer for a few minutes.
Step 8: Garnish with fresh coriander leaves and serve this Kashmiri Paneer Masala with naan or rice for a taste of the Kashmir Valley.
How to cook Kashmiri Paneer Masala:
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