• 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
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Mother’s Day Brunch Recipes
  • Eid Recipes
  • Recipe Index
  • Indian Recipes
  • 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

    Kashmiri Laal Paneer

    26 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. 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. As it’s easy to prepare and uses simple ingredients, I make it fairly often at home.

    It has the goodness of aromatic whole spices and fragrant spice powders, that make this simple dish so flavorful. It is light, protein-rich, and different from other paneer gravies, which gives you another reason to try this one!

    This Kashmiri Laal Paneer is,

    • Easy to make
    • Quick
    • High in protein
    • Perfect for everyday meals

    Ingredients

    Laal paneer ingredients.

    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 cardamom, 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 on 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. You can adjust the amount of these spice powders depending upon your taste.

    I prefer to add Kashmiri red chili powder, as it adds a nice red color without making the curry too spicy.

    How to make Kashmiri Laal Paneer?

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

    Paneer cut into cubes.

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

    Mustard oil heating in a skillet.

    Once the mustard oil is hot, reduce the heat to low. Add the paneer cubes to the skillet and fry them on medium heat from all the sides until nicely browned. Keep flipping them while frying.

    Paneer frying in oil.
    Fried paneer.

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

    Fried paneer soaked in 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 skillet and let them crackle for 4-5 seconds.

    Cumin seeds and whole spices added in hot oil.

    Reduce the heat to low and add 2 tablespoon Kashmiri red chili powder, 1 teaspoon ground ginger, 2 teaspoon ground fennel, and 1 teaspoon coriander powder to the skillet and mix well. You can also mix the spices in ¼ cup water and then add them to the skillet to avoid their burning.

    Dry spice powders added to the skillet.

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

    Masala cooking.

    Now add the water in which we soaked the paneer and salt to taste and bring the curry to a boil over medium heat.

    water and salt added to the skillet.

    Add the paneer cubes and cook for 10 minutes on low heat. Serve hot with rice.

    Ready Kashmiri 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

    • Hyderabadi Bhindi Ka Salan (Tangy Spicy Okra Curry)
    • Veg Kootu Curry
    • Aloo Capsicum
    • 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 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
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    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
    • salt (to taste)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Wash a 200 g slab of paneer with water and cut it into 2 inch cubes and keep them aside.
    • Heat 4 tablespoon mustard oil in a skillet over high heat.
    • Once the mustard oil is hot, reduce the heat to low. Add the paneer cubes to the skillet and fry them on medium heat from all the sides until nicely browned. Keep flipping them while frying.
    • Remove the paneer pieces from the skillet and add them to a bowl filled with 2 cups of water. Set aside.
    • 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 skillet and let them crackle for 4-5 seconds.
    • Reduce the heat to low and add 2 tablespoon Kashmiri red chili powder, 1 teaspoon ground ginger, 2 teaspoon ground fennel, and 1 teaspoon coriander powder to the skillet and mix well. You can also mix the spices in ¼ cup water and then add them to the skilet to avoid their burning.
    • Cook for 2 minutes on low heat until the oil starts to separate from the sides of the skillet.
    • Now add the water in which we soaked the paneer and salt to taste and bring the curry to a boil over medium heat.
    • Add the paneer cubes and cook for 10 minutes on low heat. Serve hot with rice.

    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!
    « Shahi Dal
    Bang Bang Sauce »

    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

    My Cookbook

    Buy Now on Amazon

    Mother's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Eid Recipes

    • Double Ka Meetha (Indian Bread Pudding)
    • Mutton Biryani
    • Sheer Khurma
    • Phirni

    Most Popular Recipes

    • Punjabi Rajma Masala (Kidney Bean Curry Recipe)
    • How To Make Sour Cream
    • Lemon Garlic Baked Tilapia
    • Dal Tadka
    • Scrambled Egg Whites
    • Creamy Garlic Parmesan Sauce

    Footer


    ^ back to top

    About

    About Neha

    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 | Technical Partner </> Host My Blog