Kashmiri lal paneer video by Tarla Dalal

Kashmiri lal paneer video by Tarla Dalal

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Kashmiri lal paneer video. 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.

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Recipe Description for Kashmiri Lal Paneer

Ingredients

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 cinnamon (dalchini) stick
1 bay leaf (tejpatta)
1 tbsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
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

1. To make {span class="bold1"}kashmiri lal paneer recipe{/span}, shallow fry the paneer cubes on a medium flame till golden brown in colour from both the sides.
2. Remove the fried paneer pieces in a bowl of 1½ cups of warm water. Keep aside.
3. 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.
4. Mix well and add tomato puree, crushed fried onions, ginger powder, fennel seed powder, garam masala, sugar and salt to taste.
5. Mix well and cook on a medium flame for 2 to 3 minutes until the oil is released.
6. Add the soaked paneer along with the water and cover and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
7. Serve {span class="bold1"}kashmiri lal paneer{/span} hot.

See step by step images of Kashmiri Lal Paneer recipe

RECIPE SOURCE : Mughlai Khana