Kashmiri Lal Paneer Recipe (Lal Chaman)
Are you bored with your usual paneer curries? Then give them a break and try this easy and flavorful Kashmiri Lal Paneer. It can be served with phulka or rice for everyday meals.
Servings: 4 people
Ingredients
- 200 grams paneer
- 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
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
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
