Kashmiri Dhabal Paneer
A unique Kashmiri delight where golden-fried paneer cubes are simmered in a creamy, tangy yogurt gravy. Infused with aromatic fennel and ginger, this no-onion, no-garlic curry is a true taste of the valley.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Yogurt Base
- b.In a medium bowl, combine the room-temperature whisked curd with turmeric powder, Kashmiri red chili powder, fennel powder, and dry ginger powder.
- c.Mix thoroughly with a whisk until you have a smooth, lump-free paste. Set aside. This step is crucial to prevent the yogurt from curdling later.
- 2
Step 2
- a.Fry the Paneer
- b.Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until the oil is very hot and you see light smoke, which removes its pungent smell.
- c.Carefully add the paneer cubes to the hot oil. Shallow fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crisp.
- d.Using a slotted spoon, remove the fried paneer and place it in a bowl of warm, lightly salted water. This keeps the paneer exceptionally soft.
- 3
Step 3
- a.Temper Spices and Cook the Gravy
- b.Reduce the heat to low. Remove excess oil from the pan, leaving about 2 tablespoons.
- c.Add the cloves, crushed black cardamom, and cinnamon stick to the warm oil. Sauté for 30 seconds until fragrant.
- d.Add the hing and let it sizzle for 10 seconds.
- e.Turn the heat to the lowest setting. Slowly pour the yogurt-spice mixture into the pan, stirring continuously and vigorously with a whisk.
- f.Continue to stir constantly for 6-8 minutes. Do not stop stirring until the mixture thickens and you see oil separating at the edges. This prevents the yogurt from splitting.
- 4
Step 4
- a.Simmer the Curry
- b.Once the gravy base is cooked, add 1 cup of water and salt. Stir well to combine.
- c.Bring the gravy to a gentle simmer over low-medium heat.
- d.Drain the paneer cubes from the warm water and add them to the simmering gravy.
- e.Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the paneer to absorb the aromatic flavors of the gravy.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Sprinkle the garam masala over the curry and give it a gentle stir.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for 5-10 minutes before serving. This allows the flavors to meld together beautifully.
- e.Serve hot with steamed basmati rice or naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat, room temperature yogurt to minimize the chances of it curdling.
- 2Stirring the yogurt mixture constantly after adding it to the pan is the most critical step for a smooth, creamy gravy.
- 3Heating mustard oil until it's lightly smoking is essential to mellow its pungent flavor.
- 4Do not over-boil the curry after adding paneer, as it can make the paneer hard and chewy.
- 5For a deeper flavor, you can dry roast the fennel seeds before grinding them into a powder.
Adapt it for your goals.
Vegan Version
Replace paneer with firm tofu (pressed and fried) and use a thick, unsweetened plant-based yogurt like cashew or coconut yogurt.
Richer GravyRicher Gravy
For a creamier and richer texture, blend 8-10 soaked cashews into a fine paste and add it to the yogurt mixture in Step 1.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the whole spices during the tempering process in Step 3 for an extra kick of heat.
Why this is on our healthy list.
Rich in Protein and Calcium
Paneer and yogurt are excellent sources of high-quality protein, essential for muscle repair and growth, and calcium, which is vital for maintaining strong bones and teeth.
Aids Digestion
The probiotics found in yogurt support a healthy gut microbiome, which can improve digestion, enhance nutrient absorption, and boost overall gut health.
Anti-inflammatory Properties
This dish features spices like turmeric (containing curcumin) and ginger, which are known for their natural anti-inflammatory and antioxidant effects, helping to combat oxidative stress in the body.
Frequently asked questions
One serving of Kashmiri Dhabal Paneer contains approximately 310-340 calories. This is an estimate and can vary based on the type of paneer, fat content of the yogurt, and the amount of oil absorbed.