Loading...
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
Prepare the Yogurt Base
Fry the Paneer
Temper Spices and Cook the Gravy
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
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.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 350.47 calories per serving with 15.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Replace paneer with firm tofu (pressed and fried) and use a thick, unsweetened plant-based yogurt like cashew or coconut yogurt.
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.
Add 1-2 slit green chilies along with the whole spices during the tempering process in Step 3 for an extra kick of heat.
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.
The probiotics found in yogurt support a healthy gut microbiome, which can improve digestion, enhance nutrient absorption, and boost overall gut health.
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.
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.
Yes, it can be a healthy part of a balanced diet. It is a great source of protein and calcium from paneer and yogurt. The use of spices like turmeric and ginger adds anti-inflammatory benefits. However, it is moderately high in fat, so portion control is recommended.
Yogurt can curdle for three main reasons: 1) It was too cold when added to the hot pan. Always use room temperature yogurt. 2) The heat was too high. Always add the yogurt mixture on the lowest heat setting. 3) You didn't stir continuously. Constant stirring helps to stabilize the yogurt as it heats up.
Yes, you can. While mustard oil provides the most authentic Kashmiri flavor, you can substitute it with ghee for a rich taste or a neutral oil like sunflower or canola oil.
This curry pairs beautifully with steamed basmati rice, which soaks up the delicious gravy. It also goes well with Indian breads like naan, roti, or paratha.