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A classic Kashmiri curry featuring soft, fried paneer simmered in a fragrant, milk-based gravy. Flavored with fennel and ginger, this dish is a beautifully mild and aromatic experience, perfect with steamed rice.
For 4 servings
Prepare the Paneer
Make the Aromatic Base
Create the Gravy
A classic Kashmiri curry featuring soft, fried paneer simmered in a fragrant, milk-based gravy. Flavored with fennel and ginger, this dish is a beautifully mild and aromatic experience, perfect with steamed rice.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 444.05 calories per serving with 17.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Garnish and Serve
Replace paneer with firm tofu (press well before frying) and use a creamy plant-based milk like cashew or oat milk instead of dairy milk. Use oil instead of ghee.
To reduce fat, pan-sear the paneer with just a teaspoon of oil instead of shallow frying, or use uncooked paneer directly. Use low-fat milk for the gravy.
Use pre-fried or frozen paneer cubes. Skip the soaking step and add them directly to the simmering gravy to save about 15 minutes.
This recipe goes great with these complete meals
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