Kashmiri Paneer - A healthy cottage cheese curry

There are several north Indian preparation for Paneer or cottage cheese but this preparation is an authentic Kashmiri one used to be made by Kashmiri Pundits. This is a very healthy dish without compromising the taste – so goes well with my blog’s theme. Some variation of the original one is also described at the end.

Preparation Time: - 10 min

Cooking Time: - 20~25 min

Servings: - 3~4 persons

Ingredients:

1. 250 gm Paneer or cottage cheese
2. 2 tsp Dry Ginger powder
3. 1 ½ tsp Fennel Powder
4. 1 tsp Turmeric Powder
5. 1 clove
6. 1 tsp Garam Masala powder
7. 2 Green Cardamom crushed
8. 1 Black Cardamom crushed
9. 1~2 Bay leaves
10. ¼ cup Milk
11. 1 cup water
12. 6 tbsp Vegetable Oil ( I used Sunflower oil but you can use any vegetable oil )
13. 1 tsp Salt

Preparation:-

1. Cut the Paneer into large cubes. The preferred size is 5 cm. x 5 cm. x 2 cm.
2. Boil milk and keep aside.
3. Crush the cardamom in pestle and mortar and keep aside.
4. In a tawa or frying pan, heat 4 tbsp oil and deep-fry paneer cubes till they become golden brown.
   
5. Drain the oil in tissue paper and put into another vessel containing 1 cup salted boiling water.
6. Add ginger, turmeric, fennel powder, cloves, cardamom and bay leaves. 
   
7. Continue boiling and pour milk.
8. Mix everything and put the cover.
   
9. Continue cooking till the gravy is reduced to half.
10. Take a heavy-bottom Kadai or Tawa and heat 2 tbsp oil in high heat.
11. Pour the oil over the gravy in step 9.
12. Sprinkle garam masala over it.
13. Sauté for a second and turn the burner off. Your dish is ready to serve.
    

Serve hot as Side dish to Roti, Paratha or flavored rice.

Please note that the above preparation is the authentic way of making Kashmiri Paneer as used to be made by the Kashmiri Pundits. The taste is unique and sometimes I modify this by adding a little bit of sugar and few raisins. I also make some cashew/almond paste and add to make the gravy thicker. One of my friends suggested that since this dish is very less spicy she would add Kashmiri red chili in hot water, pour them on some tomato puree to make a red gravy. Here is a picture of her preparation.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.