My fascination with Kashmiri cuisine continues as I explore another dish from the “Jannat” ( paradise) of India. Basically I also got tired of making paneer the same few ways everytime so I badly wanted a change. What better than making it the Kashmiri way 🙂 . Paneer is referred to as chaman in Kashmiri cuisine and this dish is so simple and yet so flavorful and delicate. It goes so well with simple jeera rice and I am sure would go really well with any sort of Vegetable Pulao as well. Though it was mu first time I was quite happy with the way it turned out and both my kids loved it too 😀 . And another reason for me to rejoice is that now I have added another dish to my vegetarian section which usually lags behind it’s non-vegetarian counterpart :p
- 500 gms Paneer, cut into cubes
- 3-4 Cloves
- 1″ piece Cinnamon
- 1 Bay leaf
- 3-4 Green Cardamom, crushed
- 1 Tsp Fennel (Saunf) POwder
- 1/2 Tsp Ginger Powder ( Saunth)
- 1/2 Tsp Garam Masala
- 1/4 Tsp Turmeric powder
- A pinch of Saffron strands ( optional)
- 1 Cup Milk
- 2 Tbs Ghee
- Salt to taste
- Oil to pan fry the Paneer
- Heat oil in a pan and fry the paneer on both sides till it is lightly browned. Remove on a paper towel and keep aside.
- In about 1/4 cup water mix the turmeric, fennel powder, ginger powder and salt, make a paste and keep aside.
- Heat ghee in a deep bottom wok. Splutter the cloves, cardamom, cinnamon and bay leaf .
- Once aromatic add the masala mix and let it simmer for sometime. Once the masala is almost dry add the milk and saffron strands (if using) and bring to boil on medium heat.
- Add the paneer and let it simmer for 5-7 minutes. Add the garam masala and give a quick stir. Adjust seasoning, remove from heat and serve hot with jeera rice/pulao.