Kashmiri Laal Paneer

5 from 1 vote

Are you 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 everyday meals (vegetarian, can be easily made gluten-free).

Kashmiri laal paneer served in a bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

About Kashmiri Laal Paneer

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

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

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

The goodness of aromatic whole spices and fragrant spice powders make this simple dish flavorful.

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

Laal paneer recipe is vegetarian and can be easily made gluten-free. You can easily double or triple it too.

As paneer is one of the vegetarian ingredients that almost everyone loves, I am sharing a few more delicious paneer recipes that you can try at home.

Ingredients

Kashmiri laal paneer ingredients 1
Kashmiri laal paneer ingredients 2

Paneer – You can 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 (tejpatta), green cardamom (hari elaichi), cloves (laung), and cinnamon (dalchini). 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. You can use any cooking oil if you do not prefer mustard oil.

Hing – Hing or asafetida 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 – You will need spice powders such as ground fennel (saunf), ground ginger (saunth), Kashmiri red chili powder, and coriander powder to enhance the flavors.

How To Make Kashmiri Laal Paneer

Wash a 7 oz ( 200 g) slab of paneer with water and cut it into 2-inch pieces. Keep them aside.

Stir together

  • 2 tablespoon Kashmiri red chili powder
  • 1 teaspoon ground ginger
  • 2 teaspoon ground fennel
  • 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 asafetida
  • 2 whole bay leaves
  • 2 cloves,
  • 2 whole green cardamom
  • 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 separates from the pan’s sides.

Increase the heat to medium.

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 some time, the oil will start to float on top, and it will look dark red.

Paneer added to the pan.
Ready laal paneer.

Serving Suggestions

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

You can also serve it with Phulka or Plain 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 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

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.
5 from 1 vote

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.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 people

Ingredients 

  • 7 ounces paneer (200 g)
  • 4 tablespoons mustard oil (or any other cooking oil)
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafetida (hing) (skip for gluten-free)
  • 2 whole bay leaves (tejpatta)
  • 2 cloves (laung)
  • 2 green cardamoms (hari elaichi)
  • 1 inch piece of cinnamon stick (dalchini)
  • 2 tablespoons Kashmiri red chili powder
  • 1 teaspoon ground ginger (saunth)
  • 2 teaspoons ground fennel (saunf)
  • 1 teaspoon coriander powder
  • 1 teaspoon salt (or to taste)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.
  • Increase the heat to medium.
  • 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.

Video

YouTube video

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
Like this recipe? Rate and comment below!
5 from 1 vote (1 rating without comment)

Leave a comment

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

Recipe Rating