To start making the Kashmiri Style Paneer Masala, firstly, have a bowl prepared with 500 ml heat water.
In a Frying pan, warmth somewhat oil and shallow fry the paneer cubes in batches, until they’re golden brown. Use solely medium flame such that paneer received’t break/splutter
Drain the fried paneer on a kitchen towel and add the fried paneer to the bowl of heat water. Let it soak, whereas we make the curry. The paneer will retain moisture and keep comfortable this fashion.
to make the curry add somewhat oil to a heavy bottomed pan, and add hing. Let it sizzle for just a few seconds.Add cinnamon stick, bay leaf and inexperienced cardamom.
Fry the spices for a minute, as they start to splutter and launch their aroma within the oil. Care to not over fry them. Add shahi jeera and fry until it splutters.
On a low warmth, add tomato puree and stir to make sure that it doesn’t persist with the underside. Add pink chilli powder, ginger powder and fennel powder.Stir and fry for a few minutes in order that it blends effectively.
Add required water (you possibly can add the nice and cozy water during which the paneer are soaked) and proceed to cook dinner on a medium warmth.
Bring it to boil and simmer for 5-7 minutes with out lid, until a thick consistency is achieved.
Crush the saffron into the gravy and whisk within the yogurt. Simmer for few extra minutes. When the gravy is finished and cooked, add paneer cubes. Stir, ensuring that the paneer doesn’t break.
Garnish Kashmiri Style Paneer Masala with coriander and a pinch of garam masala and change off the flame.
Serve Kashmiri Style Paneer Masala Recipe together with Kashmiri Modur Pulao with pomegranate to get pleasure from your Sunday Meal.