Kashmiri Paneer Gravy Recipe

Step 1: To begin making the Kashmiri Paneer Gravy Recipe, we need to make sure that we have the homemade tomato puree

Step 2: Here's how to make homemade tomato puree

Step 3: Next we boil 2 cups of water with a pinch of turmeric

Step 4: Once the water is boiled, turn off the heat

Step 5: We will use this water to place fried paneer pieces

Step 6: Place a kadai on medium heat and add 2 tablespoons mustard oil

Step 7: Add the cut paneer pieces into the pan and shallow fry the paneer until you get a nice golden brown colour on all sides

Step 8: Turn off the heat

Step 9: Drop the paneer pieces for the Kashmiri gravy, into the prepared hot turmeric water for few minutes

Step 10: It will prevent the paneer from becoming chewy and keep the paneer soft

Step 11: Into the same pan, add one tablespoon oil

Step 12: Add badi elaichi, green cardamom, bay leaf, hing and cinnamon stick

Step 13: Saute for a minute until the aromas of the spices wafts in the air

Step 14: Next add the homemade tomato puree along with red chilli powder and dry ginger powder

Step 15: Stir well until all the masalas are well combined and the masala easily comes off from the sides of the kadai

Step 16: Add in the powdered saunf to the Kashmiri Paneer gravy and mix well  Add 1/2 cup water, mix well and simmer for a few minutes

Step 17: Finally add the fried paneer cubes, garam masala powder and ghee, cover the kadai with the lid and allow it to cook for 2 minutes

Step 18: After a few minutes, switch off the heat

Step 19: Garnish with chopped coriander leaves and your Kashmiri Paneer Gravy is ready to be served

Step 20: Serve Kashmiri Paneer Gravy Recipe along with Roti, Naan or Kulcha or Kashmiri Kesar Pulao and Fresh & Juicy Chickpea Salad with Fruits & Vegetables for a delicious weekend meal