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Kashmiri paneer

 Finally settled in the Capital, shifting and settling down again is really a difficult phase of service life but we have to bear with it as there are so many positive things attached to it.  I have explored so many beautiful places of India and got along with so many beautiful personalities and .....ya my favorite past time to explore different cuisines...that is again possible because of services next in series of kashmiri cuisine is my favorite kashmiri paneer/ cottage cheese. I am sharing an authentic recipe with you from one of my kashmiri friend vandana's dairy....must try this recipe !!!

Kashmiri paneer / cottage cheese


500 grams paneer/cottage cheese 
1 teaspoon cumin seeds
preparing paneer 
2 tablespoons Kashmiri red chili powder
1/2 tsp coriander powder
1 tsp fennel seed powder 
1 tsp turmeric powder
*2 tsp kashmiri masala / veri masala* 
1 onion, peeled and chopped
3 tomatoes, chopped
4 to 5 cloves of garlic, chopped
1 teaspoon coriander powder
1 tbsp oil for paneer
1 tbsp oil for gravy 
1 cup water
2 teaspoons asafoetida powder

Method ..

Preparing the paneer

1. Wash the paneer under running water. Place it on a plate.
   Cut cubes from the paneer.

2. Add oil to the frying pan. Add the paneer cubes and deep fry them in the oil.
   Continuously stir the cubes with the spatula
    Fry until the paneer cubes turn a golden brown color.

3. Remove the fried paneer cubes from the pan. Set them aside on a plate.

4. Add oil to the frying pan and add asafetida powder and kashmiri masala in it 
   Stir fry the spice powder for a few seconds over on a low flame/low heat.
   Add water. Mix well.
5. Add the paneer cubes in the water. Boil this water for around 4-5 min till paneer 
   become more soft and soaked flavor of asafetida and kashmiri masala .

* Kashmiri masala tikki / veri masala tikki * is one of the most popular ingredient for kashmiri cuisine, it enhance the taste and colour  of gravy ...a very interesting blend of specific spices i always use ready-made kashmiri spice tikki ..but while surfing i found nice and  authentic recipe of this masala so i attached the link thanks ...
preparing gravy
For gravy :

1. Use another frying pan to prepare the gravy.

2. Add oil and cumin seeds. Sauté the seeds for a few seconds. 

4. Add the chopped onions and sauté until they are pink add chopped garlic and stir     
    well , add tomatoes and salt mix everything properly till oil separates. Now add     
    turmeric powder , coriander powder , kashmiri red chili powder, fennel seed powder and garam 
    masala powder stir fry all the ingredients well. 

5. Now add paneer cubes and asafetida water to the tomato onion gravy. Cover and   
    bring to boil. Sprinkle with chopped fresh coriander leaves. 

Serve with rice or rotis.


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