• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fasting Recipes
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Kashmiri Laal Paneer

    Published: May 24, 2021 | Last Updated On: May 27, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Kashmiri Laal Paneer

    53 shares
    Jump to Recipe

    Bored of your usual paneer curries? Then give them a break and try this easy and flavorful Kashmiri Laal Paneer. It can be served with phulka or rice for your everyday meals. Here is how to make it.

    As paneer is one of the vegetarian ingredients that is loved by almost everyone, I am sharing a few more delicious paneer recipes that you can try at home – Paneer Butter Masala, Paneer Ghee Roast, Matar Paneer, Paneer Tikka Masala, Paneer Korma, Methi Malai Paneer, Paneer Masala and Paneer In White Gravy.

    Kashmiri laal paneer served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Kashmiri Laal Paneer
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Kashmiri Laal Paneer (also called laal chaman in the Kashmiri language) is a super delicious and quick paneer (Indian cottage cheese) dish from the state of Kashmir.

    As the name suggests, this curry is fiery red in color and the appealing red color comes with the use of Kashmiri red chili powder.

    It is very similar to the other popular Kashmiri dishes but is made without the use of milk or yogurt.

    It has the goodness of aromatic whole spices and fragrant spice powders, that make this simple dish so flavorful.

    Laal Paneer is light, protein-rich, and different from other paneer gravies, which gives you another reason to try this one!

    Ingredients

    Kashmiri laal paneer ingredients 1
    Kashmiri laal paneer ingredients 2

    Paneer – You can either use homemade paneer or get it from any Indian grocery store. Soak the store-bought paneer in warm water for 10 minutes to make it softer.

    To make vegan curry, you can use tofu pieces instead of paneer.

    Whole Spices – This recipe uses whole spices such as cumin seeds, bay leaves, green cardamoms, and cinnamon. When added to hot oil, they leave a beautiful aroma and flavor to the dish.

    Mustard Oil – This recipe is traditionally made in mustard oil, which gives it a beautiful authentic taste. If you do not prefer mustard oil, you can use any vegetable oil too.

    Hing – Hing or asafoetida adds a beautiful flavor to the curry, so do not miss it. If you want the recipe to be gluten-free, then you can avoid adding it.

    Spice Powders – To enhance the flavors, you will need spice powders such as ground fennel, ground ginger, Kashmiri red chili powder, and coriander powder.

    How To Make Kashmiri Laal Paneer

    Wash a 200 g slab of paneer with water and cut it into 2-inch pieces and keep them aside.

    Stir together 2 tablespoon Kashmiri red chili powder, 1 teaspoon ground ginger, 2 teaspoon ground fennel, and 1 teaspoon coriander powder in a bowl.

    Spice powders added to a bowl.

    Add ¼ cup of water to the bowl and mix to make a paste. Set aside.

    Ready spice paste.

    Heat 4 tablespoon mustard oil in a pan over high heat.

    Mustard oil heating in a pan.

    Once the mustard oil is hot, reduce the heat to medium.

    Add the paneer pieces to the pan and fry them from all sides until nicely browned. Keep flipping them while frying.

    Paneer pieces added to the pan.
    Fried paneer.

    Remove the paneer pieces from the pan and add them to a bowl filled with 2 cups of water. Set aside.

    Paneer added to a bowl of water.

    Add 1 teaspoon cumin seeds, ¼ teaspoon asafoetida, 2 whole bay leaves, 2 cloves, 2 whole green cardamoms, and a 1-inch piece of cinnamon stick to the oil in the same pan and let them crackle for 4-5 seconds.

    Whole spices added to the pan.

    Reduce the heat to low.

    Add the spice paste to the pan and mix well.

    Spice paste added to the pan.

    Cook for 2 minutes on low heat until the oil starts to separate from the sides of the pan.

    Now add the water in which we soaked the paneer and 1 teaspoon salt and bring the curry to a boil.

    Water and salt added to the pan.

    Add the fried paneer and cook for 10 minutes.

    Check for salt and add more if needed. Serve hot with rice.

    Note – The curry looks orangish at this stage but once you keep it for sometime, the oil will start to float on top and it will looks dark red.

    Paneer added to the pan.
    Ready laal paneer.

    Serving Suggestions

    Serve this easy and delicious laal paneer along with steamed rice or Kashmiri pulao.

    You can also serve it with phulka or tawa paratha with raita or salad on the side for your everyday meals.

    Storage Suggestions

    This laal paneer curry will last in the fridge for about 2 to 3 days when stored in an air-tight container. Reheat it in a pan or microwave until nice and warm.

    You Might Also Like

    • Bhindi Ka Salan is a Hyderabadi style tangy and spicy okra curry. Serve it with biryani or Indian bread for a delicious meal. Here is how to make it (vegan, gluten-free).
      Hyderabadi Bhindi Ka Salan (Tangy Spicy Okra Curry)
    • Kootu Curry is a simple, yet delicious dish that’s made in most Tamil homes. It’s a healthy South Indian dish that’s specially made during the Pongal season; in fact, this simple dish is made for most of the festivals. Here is how to make it.
      Veg Kootu Curry
    • Dry Aloo Capsicum (Aloo Shimla Mirch) is an Indian stir fry made using potatoes and green bell peppers. Serve it for lunch or dinner with dal and roti or pack for lunch boxes with paratha.
      Dry Aloo Capsicum (Aloo Shimla Mirch)
    • Aloo palak is a healthy and nutritious Indian potato and spinach stir fry. Made using simple ingredients, it comes together in under 30 minutes (vegan, gluten-free).
      Aloo Palak

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Bored of your usual paneer curries? Then give them a break and try this easy and flavourful Kashmiri laal paneer. It can be served with phulka or rice for your everyday meals. Here is how to make it.

    Kashmiri Laal Paneer Recipe

    Bored of your usual paneer curries? Then give them a break and try this easy and flavorful Kashmiri Laal Paneer. It can be served with phulka or rice for your everyday meals. Here is how to make it.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 290kcal
    Author: Neha Mathur

    Ingredients 

    • 200 grams paneer
    • 4 tablespoons mustard oil
    • 1 teaspoon cumin seeds
    • ¼ teaspoon asafetida (hing)
    • 2 whole bay leaves
    • 2 cloves
    • 2 green cardamoms
    • 1 inch piece of cinnamon stick
    • 2 tablespoons Kashmiri red chili powder
    • 1 teaspoon ground ginger
    • 2 teaspoons ground fennel
    • 1 teaspoon coriander powder
    • 1 teaspoon salt (or to taste)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Wash paneer with water and cut it into 2-inch pieces and keep them aside.
    • Stir together Kashmiri red chili powder, ground ginger, ground fennel, and coriander powder in a bowl.
    • Add ¼ cup of water to the bowl and mix to make a paste. Set aside.
    • Heat mustard oil in a pan over high heat.
    • Once the mustard oil is hot, reduce the heat to medium.
    • Add the paneer pieces to the pan and fry them from all sides until nicely browned. Keep flipping them while frying.
    • Remove the paneer pieces from the pan and add them to a bowl filled with 2 cups of water. Set aside.
    • Add cumin seeds, asafoetida, bay leaves, cloves, green cardamoms, and cinnamon stick to the oil in the same pan and let them crackle for 4-5 seconds.
    • Reduce the heat to low.
    • Add the spice paste to the pan and mix well.
    • Cook for 2 minutes on low heat until the oil starts to separate from the sides of the pan.
    • Now add the water in which we soaked the paneer and salt and bring the curry to a boil.
    • Add the fried paneer and cook for 10 minutes.
    • Check for salt and add more if needed. Serve hot with rice.
    • Note – The curry looks orangish at this stage but once you keep it for sometime, the oil will start to float on top and it will looks dark red.

    Notes

    Soak the store-bought paneer in warm water for 10 minutes to make it softer.
    To make vegan curry, you can use tofu pieces instead of paneer.

    Nutrition

    Calories: 290kcal | Carbohydrates: 5g | Protein: 8g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 80mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1195IU | Vitamin C: 1mg | Calcium: 275mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Dal & Curry Recipes

    • Make this flavor-packed North Indian Style Shrimp Masala Curry (Prawn Masala) in under 30 minutes using my easy recipe. Serve it with any Indian bread or rice for a hearty meal.
      Shrimp Masala Curry (Prawn Masala)
    • Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.
      Traditional Kerala Style Chicken Stew
    • Kerala Prawn Curry (Chemmeen Curry) is a delicious Kerala-style shrimp curry that can be made with or without coconut. Make this flavorful curry using my easy recipe (gluten-free, dairy-free).
      Kerala Prawn Curry (Chemmeen Curry)
    • Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).
      Mughlai Shahi Paneer Korma

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Best Fasting Recipes

    • Badam Panjiri (Almond Panjiri) is a North Indian sweet dish prepared with almond flour, ghee, powdered sugar, and nuts. It is a slight variation of the classic panjiri that is made using wholewheat flour. Make it using my easy recipe (vegetarian, gluten-free).
      Badam Panjiri
    • Roasted Makhana is an instant snack that can be served any time of the day whenever hunger strikes. Here is how to make these at home (vegetarian, gluten-free).
      Roasted Phool Makhana (5+ Flavors)
    • Badam Sharbat (Almond Sharbat) is a refreshing Indian beverage made using almonds, sugar, and saffron strands. Make it this summer to beat the heat!
      Badam Sharbat (Almond Sharbat)
    • Dates Milkshake (Khajoor Milkshake) is a delicious and nutritious drink that can be enjoyed by people of all ages. It is made with milk, seedless dates, and a few other healthy ingredients, and is a great way to get your daily dose of calcium and other essential nutrients.
      Dates Milkshake (Khajoor Milkshake)
    • Mango Basundi is a delicious twist on the classic Basundi recipe. Make this Indian sweet using fresh or frozen mangoes for a yummy treat.
      Mango Basundi
    • Pineapple Basundi is a delicious fruity twist on the classic basundi recipe. Serve it for festivals and special occasions. Here is how to make it.
      Pineapple Basundi

    Eid Specials

    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda
    • Keema Kaleji is a mouth-watering combination of mutton mince and liver, that is hard to resist, especially if you have a special soft corner for mutton just like me. Serve it with crispy and flaky Laccha Parathas and your weekend lunch is sorted. Here is how to make it.
      Keema Kaleji (Mutton Mince And Liver Curry)
    • Motichoor Rolls is a delicious fusion dessert where crumbled motichoor ladoo (or boondi) is wrapped inside spring roll sheets and the rolls are deep fried until crispy. Try these this festive season (vegetarian).
      Motichoor Rolls

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP