Kashmiri Paneer Masala Recipe

I gotta say, when I first whipped up this Kashmiri Paneer Masala, I felt like I was embarking on a mini kitchen adventure, mixing up spicy, creamy, and tangy flavors in a way that made my tastebuds go wild even if I occasionally fumbled with the chopping!

I love making this Kashmiri Paneer Masala recipe cuz it’s got paneer cubes, fresh tomato puree, chopped onions and ginger garlic paste. I mix in rich spices including Kashmiri red chili powder, turmeric, coriander, cumin and garam masala, finishing with heavy cream and water to get that extra flavor boost.

Ingredients

• Paneer supplies protein with a creamy texture that compliments spicy flavors well.
• Fresh tomatoes provide a tangy base and are loaded with vitamin C for zesty flavor.
• Onion adds natural sweetness and crunch while giving body to the rich sauce.
• Ginger garlic paste boosts flavor and has antioxidants, making it a healthy choice.
• Kashmiri red chili powder offers vibrant color and moderate heat while adding depth to the dish.
• Heavy cream gives a silky finish that balances the spices with a touch of sweetness.
• Salt heightens all the flavors subtly without overpowering the delicate ingredients.

Ingredient Quantities

• Paneer – 250 grams cut into cubes
• Fresh tomatoes – 3 medium, blended smooth
• Onion – 1 large finely chopped
• Ginger garlic paste – 1 tbsp
• Kashmiri red chili powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1/2 tsp
• Garam masala – 1/2 tsp
• Heavy cream – 2 tbsp
• Cooking oil – 2 tbsp
• Salt – to taste
• Water – 1/2 cup (adjust for desired consistency)

How to Make this

1. Heat 2 tbsp of oil in a pan over medium heat and add the finely chopped onion along with the ginger garlic paste. Cook till the onions turn soft and light brown.

2. Stir in the blended tomatoes and let it simmer for about 4-5 minutes until the mixture thickens a bit.

3. Add the Kashmiri red chili powder, turmeric powder, coriander powder, and cumin powder. Mix well and cook for another 2 minutes.

4. Slowly add the water (1/2 cup), stirring constantly to avoid any lumps and adjust the consistency to your liking.

5. Gently mix in the paneer cubes ensuring they get coated well with the masala.

6. Allow the curry to simmer on low heat for about 5-7 minutes so that the paneer soaks up the flavors.

7. Sprinkle the garam masala and give it another quick stir.

8. Pour in the heavy cream and make sure the curry gets a nice rich and creamy texture.

9. Taste and add salt as needed, adjusting the seasoning to your preference.

10. Turn off the heat and serve your Kashmiri Paneer Masala hot with rice or naan. Enjoy!

Equipment Needed

1. A frying pan – you’ll use it to heat the oil and cook the onions and spices
2. A knife – needed for chopping the onion
3. A cutting board – for safely chopping and prepping your veggies
4. A blender – to blend the tomatoes smooth
5. Measuring spoons – to accurately measure the ginger garlic paste and all the spices
6. A measuring cup – for checking out the water and heavy cream amounts
7. A stirring spoon – to mix everything well in the pan
8. A bowl – useful for prepping and holding the paneer cubes before they go in the pan

FAQ

• Q: Can I replace heavy cream with any other ingredient?
  A: Yes, you can use fresh cream or even cashew cream if you want a lighter twist, but it might affect the rich taste a bit.
• Q: How long does cooking Kashmiri Paneer Masala take?
  A: Its usually ready in about 25-30 minutes, depending on your stove and the time it takes for the spices to blend in.
• Q: How do I get the paneer to not break apart in the curry?
  A: Make sure to add paneer towards the end and stir gently, so it holds its shape without overcooking.
• Q: Can I adjust the spice level without messing up the flavor?
  A: Absolutely, you can lower or increase the Kashmiri red chili powder based on your spice tolerance, just keep in mind that it might alter the color slightly.
• Q: What can I serve with Kashmiri Paneer Masala?
  A: It goes pretty well with naan, rice, or even roti, so pick your fav and enjoy the meal.

Kashmiri Paneer Masala Recipe Substitutions and Variations

• Instead of paneer, try using firm tofu or even cubed cottage cheese if you cant find paneer near you
• If you dont have fresh tomatoes, canned tomato puree or passata works really well. Just make sure to adjust the seasoning
• Heavy cream can be replaced with full fat coconut milk. It adds a slight coconut flavour but still keeps the sauce creamy
• If you dont have Kashmiri red chilli powder, use regular red chilli powder along with a pinch of smoked paprika for that extra color
• Cooking oil can also be swapped for ghee or butter if youre looking for a richer taste in your dish

Pro Tips

1. One thing I found really works is making sure you let the onions get all soft and a bit golden before you add the tomatoes. It kinda brings out the flavors more and stops the onions from tasting raw later on.

2. When you stir the spices in after the tomato puree, keep stirring steadily so it doesnt clump up. I’ve noticed sometimes lumps can really mess up the texture of your curry so it’s good to mix well and take your time.

3. Be careful when you add the paneer cubes. Gently mix them in so they dont break up too much. This helps keep them soft and lets them soak up all that yummy masala taste without turning mushy.

4. If you wanna boost the flavor even more, try simmering the curry a little longer on low heat after adding the paneer. That extra time gives the paneer a chance to really absorb all the spice and cream flavors, and it ends up tasting so much richer.