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.
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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
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.
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 skillet 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.
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.
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Recipe Card
Kashmiri Laal Paneer Recipe
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)
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.
Did you make this recipe? Let me know!