Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi |
by Tarla Dalal

Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | with 28 amazing images.

Kashmiri lal paneer recipe is a delicious, aromatic dish that hails from the Kashmir Valley, combining the richness of paneer with the distinct flavors of Kashmiri cuisine. Learn how to make Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi |

Kashmiri lal paneer is a vibrant and flavorful Indian dish that features paneer, a soft Indian cottage cheese, cooked in a luscious, fiery red gravy that is both aromatic and spicy. The key to this dish lies in the delicate balance of flavors, with the tanginess of the tomatoes and the heat of the Kashmiri red chili powder creating a symphony of taste.

The Kashmiri red chilli powder, a key ingredient, imparts a deep red color and a fiery kick to the gravy. The shallow fried paneer cubes are then added to the gravy and simmered until they are well-coated and tender.

Kashmiri paneer roganjosh is typically served hot with butter naan, tandoori roti, or rice. Its vibrant color, rich flavor, and fiery spice make it a truly unforgettable meal.

pro tips for making Kashmiri lal paneer recipe: 1. Soaking the fried paneer in warm water helps it retain its moisture and prevents it from becoming dry. 2. Sautéing the whole spices like cinnamon, cardamom, and cloves in ghee or oil releases their aromatic oils, enhancing the flavor of the gravy. 3. Kashmiri red chilli powder, especially Degi Mirch, is key to the authentic colour and flavor. Use a good quality brand for the best results.

Enjoy Kashmiri lal paneer recipe | Kashmiri paneer roganjosh | lal paneer sabzi | with detailed step by step photos.

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Kashmiri Lal Paneer recipe - How to make Kashmiri Lal Paneer

For Kashmiri Lal Paneer
2 cups thinly sliced paneer (cottage cheese)
3 tbsp oil
2 black cardamom (badi elaichi)
2 green cardamoms (elaichi)
4 cloves (laung / lavang)
1 bay leaf (tejpatta)
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tbsp kashmiri red chilli powder
3/4 cup tomato puree
1/4 cup crushed fried onions
1/2 tsp dried ginger powder (sonth)
1 tsp fennel seeds (saunf) powder
1/2 tsp garam masala
1/2 tsp sugar
salt to taste
oil for shallow-frying

Method
For kashmiri lal paneer

To make kashmiri lal paneer recipe, shallow fry the paneer cubes on a medium flame till golden brown in colour from both the sides.
Remove the fried paneer pieces in a bowl of 1½ cups of warm water. Keep aside.
Heat 3 tbsp oil in a deep non-stick pan, add black cardamom, green cardamom, cloves, bay leaf, ginger garlic paste and kashmiri chilli powder.
Mix well and add tomato puree, crushed fried onions, ginger powder, fennel seed powder, garam masala, sugar and salt to taste.
Mix well and cook on a medium flame for 2 to 3 minutes until the oil is released.
Add the soaked paneer along with the water and cover and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
Serve kashmiri lal paneer hot.

Nutrient values (Abbrv) per serving

Energy	257 cal
Protein	7.1 g
Carbohydrates	6.1 g
Fiber	0.6 g
Fat	22.7 g
Cholesterol	0 mg
Sodium	4.5 mg

Click here to view calories for Kashmiri Lal Paneer

Lajjatdar Paneer Video by Tarla Dalal

Kashmiri Lal Paneer recipe with step by step photos

like Kashmiri lal paneer recipe

Kashmiri lal paneer recipe | Kashmiri paneer Roganjosh | lal paneer sabzi | then do try other Kashmiri recipes also:
- Kashmiri paneer methi chaman recipe | methi paneer chaman curry | methi chaman |
- kashmiri kahwa | kashmiri tea | traditional kashmiri kahwa drink |

what is Kashmiri lal paneer recipe made of?

See the below image of list of ingredients for making Kashmiri lal paneer.

how to saute the paneer

To make Kashmiri lal paneer recipe | Kashmiri paneer Roganjosh | lal paneer sabzi | heat oil in a broad non-stick pan.
Add the paneer slices.
Shallow fry the paneer slices on a medium flame till golden brown in colour from both the sides.

Remove the fried paneer slices in a bowl of 1½ cups of warm water. Keep aside.

how to make Kashmiri lal paneer

Heat 3 tbsp oil in a deep non-stick pan.
Add 2 black cardamom. Black cardamom imparts a distinct smoky and earthy flavor that adds depth and complexity to the dish.
Add 2 green cardamom. Green cardamom is a potent spice with a warm, slightly floral, and citrusy aroma.
Add 4 cloves. Cloves are known for their warm, spicy, and slightly sweet flavor. They add a layer of complexity to the dish, complementing the other spices and creating a well-rounded taste.

Add 1 bay leaf. When heated in oil, the bay leaves release their essential oils, which infuse the gravy with a distinctive flavor.
Add 1 tbsp ginger garlic paste. Ginger and garlic both have a slight warming effect, which helps to enhance the overall flavor of the dish.
Add ¼ tsp turmeric powder. Turmeric adds a warm, slightly bitter, and earthy flavor that complements the other spices in the dish. It contributes to the rich and complex taste profile of the gravy.
Add 1 tbsp Kashmiri chilli powder. Kashmiri chili powder, specifically Degi Mirch, is a key ingredient in Kashmiri Lal Paneer. It imparts a deep red color and a unique, vibrant flavor to the dish. This chili powder is known for its mild heat and complex flavor profile.
Mix well.

Add ¾ cup tomato puree. Tomato puree adds a tangy and slightly sweet flavor to the gravy, balancing the spiciness of the Kashmiri red chili powder.
Add ¼ cup crushed fried onions. Fried onions caramelize, releasing a sweet and nutty flavor that enhances the overall taste of the gravy.
Add ½ tsp ginger powder. Dry ginger powder (also known as sonth) is a key ingredient in Kashmiri Lal Paneer. It adds a unique flavor profile to the dish, contributing a warm, slightly spicy, and slightly bitter taste.
Add 1 tsp fennel seed powder. Fennel seed powder plays a crucial role in enhancing the flavor profile of Kashmiri Lal Paneer.
Add ½ tsp garam masala. The combination of spices in garam masala creates a complex and layered flavor profile.

Add ½ tsp sugar. It adds a touch of sweetness, which can elevate the overall taste experience.
Add salt to taste.
Mix well and cook on a medium flame for 2 to 3 minutes until the oil is released.
Add the soaked paneer along with the water.
Mix well and cover and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.

Serve Kashmiri lal paneer recipe | Kashmiri paneer Roganjosh | lal paneer sabzi | hot.

pro tips for make Kashmiri lal paneer recipe

Soaking the fried paneer in warm water helps it retain its moisture and prevents it from becoming dry.
Sautéing the whole spices like cinnamon, cardamom, and cloves in ghee or oil releases their aromatic oils, enhancing the flavor of the gravy.
Kashmiri red chilli powder, especially Degi Mirch, is key to the authentic colour and flavor. Use a good quality brand for the best results.