Kashmiri Paneer

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Quick n Easy Malai Kofta, Best Cauliflower Cheese Gratin, Easy Chilli Rasam

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4

Ingredients

  • 400g - Paneer, cubed
  • 1.5 tsp - thandai-sardai mixture, soaked in 1/2 cup of water
  • 10 - almonds, blanched and peeled
  • 1 tbsp - clarified Butter
  • 1/2 tsp - green Cardamom powder
  • 10 - peppercorns
  • 1/2 cup - hung Yoghurt
  • 2 tsp - Ginger paste
  • 1 tsp - Kashmiri chilli powder
  • 1 tsp - Turmeric
  • 1.5 tsps - salt

How to Make Kashmiri Paneer

  • Grind the thandai mixture, strain and make up to 1.5 cups with water.
  • Grind 8 almonds and mix into the thandai mixture.
  • Sliver the remaining 2 and keep for garnish.
  • Mix ghee, half the cardamom powder, peppercorns, 1/2 tbsp yoghurt and ginger paste in a dish and cook covered at high for 2 minutes.
  • Mix in chilli powder, turmeric, salt, yogurt and thandai mixture.
  • Cover and cook at high for 5 minutes.
  • Add the paneer, mix well and cook covered at 70 per cent for 7 minutes.
  • Garnish with the remaining cardamom powder and the slivered almonds. Serve.