Kashmiri Paneer in Tomato Gravy

Name: Kashmiri Paneer in Tomato Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 250 g paneer (cut into 1-inch cubes); 1 tbsp ghee (for frying paneer); 5 pcs tomato (medium, ripe, roughly chopped); 1 cup water (for cooking tomatoes); 3 pcs dried red chili (Kashmiri, stemmed and deseeded); 1 tsp cumin seeds; 3 pcs green cardamom (lightly crushed); 3 pcs clove; 1 inch cinnamon (stick); 1 pcs bay leaf; 1 tsp ginger powder (dry ginger powder); 1 tsp fennel powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 tsp sugar (optional, balances acidity); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(55)

TASTE SCORE

8/10

Soft cubes of paneer steeped in a vibrant, silky tomato gravy that gets its deep red color and gentle warmth from Kashmiri dried chilies. Fragrant with fennel and a whisper of dry ginger powder, this dish has a subtle sweetness that balances the tang of tomatoes. It is mild yet full-bodied — a beautiful centerpiece for a winter supper.

PREP

15m

COOK

30m

SERVES

1 KATORI

270 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the Kashmiri dried chilies.
Break the stems off 3 Kashmiri dried red chilies and shake out the seeds. Soak them in ¼ cup warm water for 15 minutes so they soften and release their deep color.
TIPDeseeding keeps the gravy warm and mild, not fiery — exactly how Kashmiri curries are meant to be.
boil · ~8 min
Boil the tomatoes.
Place the chopped tomatoes in a pan with 1 cup of water. Bring to a boil and cook for 6–8 minutes until the skins loosen and the tomatoes turn soft and mushy. Turn off the heat and let them cool slightly.
mix · ~1 min
Blend the tomato-chili puree.
Transfer the boiled tomatoes along with the cooking water and the soaked Kashmiri chilies (including the soaking water) into a blender. Blitz to a smooth, velvety puree. Set aside.
fry · ~2 min
Shallow-fry the paneer cubes.
Warm 1 tablespoon ghee in a heavy-bottomed pan over medium heat. Add the paneer cubes in a single layer and gently fry for 2 minutes, turning once, until they take on a light golden blush. Remove and set aside on a plate.
TIPDon't over-fry the paneer — you want them soft and pillowy inside, not tough.
temper · ~1 min
Build the aromatic base.
1.Heat 1 tablespoon ghee in the same pan over medium heat.
2.Add cumin seeds and let them sizzle and pop for 30 seconds.
3.Toss in crushed green cardamom, cloves, cinnamon stick, and bay leaf. Stir until the spices smell fragrant, about 40 seconds.
TIPUsing the same pan picks up the residual paneer flavor and adds depth.
simmer · ~12 min
Simmer the tomato gravy.
1.Carefully pour the tomato-chili puree into the pan — it will sizzle.
2.Stir in the dry ginger powder, fennel powder, garam masala, salt, and sugar.
3.Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the gravy thickens and droplets of ghee appear on the surface.
TIPA good simmer concentrates the tomato flavor and gives the gravy its characteristic silky body.
simmer · ~5 min
Gently add the fried paneer.
Slide the golden paneer cubes into the simmering gravy. Lower the heat and let them bathe in the sauce for 4–5 minutes so they absorb the flavors without breaking.
TIPNo stirring after this point — just a gentle shake of the pan if needed.
garnish
Finish with cilantro and serve hot.
Turn off the heat and scatter chopped cilantro over the top. Serve the Kashmiri Paneer immediately with steamed rice or naan.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Fry the paneer in ghee until just golden on two sides — this seals in moisture and prevents it from crumbling in the gravy.
2
For the silkiest texture, let the tomato-chili puree simmer undisturbed until oil droplets rise to the surface — that signals the gravy is done.
3
Add the fried paneer only after the gravy has thickened; this keeps the cubes intact and prevents them from turning rubbery.
4
Use ripe, red tomatoes for a naturally sweet base; underripe tomatoes will make the gravy overly tart and require more sugar.
5
Make ahead: prepare the tomato-chili puree up to 2 days in advance and refrigerate; reheat and finish the dish when ready to serve.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Replace paneer with extra-firm tofu, pan-fried in avocado oil, and use a neutral oil instead of ghee for a fully plant-based version that mimics the original texture.

Low Oil

Low-Oil

Skip frying the paneer and add raw cubes directly to the simmering gravy — this reduces oil use while keeping the paneer soft; finish with a teaspoon of ghee for aroma.

Nut Free

Nut-Free

This dish is naturally nut-free as written; to ensure no cross-contamination, use certified nut-free ghee and check spice blends for added almond flour.

High Protein

High-Protein

Add 100 g of boiled chickpeas or steamed soy chunks along with the paneer to boost the protein content without altering the Kashmiri flavor profile.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein from Paneer

Each serving of paneer provides high-quality dairy protein that supports muscle repair and satiety.

✓

Antioxidants from Kashmiri Chilies

Kashmiri dried red chilies are rich in capsaicin and carotenoids, which contribute to the dish's vivid color and offer antioxidant properties.

✓

Digestive Support from Spices

Fennel and dry ginger powder in the gravy aid digestion and help reduce bloating, making this a comforting yet gentle meal.

✓

Lycopene from Tomatoes

Cooking tomatoes enhances the availability of lycopene, a powerful antioxidant linked to heart health.

QUESTIONS?

Frequently asked questions

Yes, but reduce the quantity to 1–2 chilies and deseed thoroughly, as regular chilies are much hotter and will overpower the mild character of the dish.