Kashmiri Lal Paneer Masala Kashmiri Paneer Masala Waza Paneer Chaman

Ingredients

• 2-3 ltr Water, water
• ½ tsp Turmeric powder
• Salt to taste
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• 800 g fresh Paneer
• 1 ltr Water, water
• ⅓ cup Fried Onions, roughly chopped
• ½ tbsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ cup Ghee
• A pinch of Asafoetida
• 2-3 no. Bay leaf
• 1 inch Cinnamon stick
• 2 no. Black Cardamom, Badi Elaichi
• Fried Paneer
• Prepared Masala
• 2-3 tbsp Coriander leaves, finely chopped
• ¼ cup Mustard oil
• Cooked Paneer, cut into slabs
• 2 tbsp Remaining mustard oil
• 1 ½ cup fresh Tomato puree
• ½ tbsp Kashmiri red chili powder
• Salt to taste
• ½ tsp Sugar
• ½ tbsp dry Ginger powder
• ½ tbsp Fennel seeds powder
• 2-3 tbsp Fried onions paste
• Coriander sprig, coriander leaves

Steps

1. In a handi, add water, turmeric powder, salt to taste, degi red chili powder, paneer and simmer it for 7-8 minutes on medium flames until cooked well.
2. Transfer it to a tray and keep it aside for further use.
3. In a handi, add water, fried onions, degi red chili powder, ghee, a pinch of asafoetida, bay leaf, cinnamon stick, black cardamom and let it simmer for a while.
4. Add fried paneer and cook for 5-6 minutes.
5. Add prepared masala and cook it well for a while.
6. Finish it with some coriander leaves and mix it well.
7. Transfer it into the serving bowl and garnish it with coriander sprig.
8. Serve hot with steam rice.
9. In a pan, add mustard oil, once it’s hot, add paneer and fry on both sides until golden brown.
10. Transfer it to a tray and keep it aside for further use.
11. In a pan, add remaining mustard oil, once it’s hot, add fresh tomato puree, degi red chili powder, salt to taste, sugar and cook it for 4-5 minutes until cooked well.
12. Add dry ginger powder, fennel seeds powder, fried onions paste and cook it for 2-3 minutes on medium flames.
13. Keep it aside for further use.