Kashmiri Paneer Yakhni

Name: Kashmiri Paneer Yakhni
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms fresh paneer; 1 tbsp refined oil; 1/2 green bell pepper cubed; 1 small tomato deseeded and cubed; 1 tbsp ghee; 1 tsp ginger grated; 2-3 green chillies slit; 1/2 tsp cumin seeds; 1/2 inch cinnamon; 3 cloves; As needed salt or to taste; 1/2 tsp sugar; 1/4 cup water or as needed for gravy; 1 tbsp coriander chopped finely; 5-6 cashewnuts soaked; 1 tbsp sesame or poppy seeds; 3-4 tbsp water; 1 tsp ginger paste; 2 tbsp yogurt; 1 tbsp malai or fresh cream; 1 tsp coriander seeds; 1 tsp.cumin seeds; 1 tsp fennel seeds; 7-8 whole black pepper; 3 green cardamoms; 1 black cardamon seeds and outer skin removed; 1/2 inch cinnamon stick; 3-4 cloves; 1 dry red chilli; 2 bay leaves

Kumkum Chatterjee @cook_12055532

#NDD
#Dussehra
#DurgaPuja
Paneer Yakhni is a rich and creamy no onion no garlic Kashmiri style curry made with yogurt and freshly ground spices.This aromatic dish which draws inspiration from traditional Kashmiri cuisine has a perfect balance of heat and warmth. In this vegetarian version, soft paneer cubes are lightly fried .Later , paneer and sautéed vegetables are simmered in a yogurt and cashew paste based gravy infused with warming spices. This creamy and delicious dish is perfect for any festive meals like Dussehra or Durga Puja and pairs well with jeera rice,pulao, naan or lachha paratha.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

4 servings

250 gmsfresh paneer
1 tbsprefined oil
1/2green bell pepper cubed
1small tomato deseeded and cubed
1 tbspghee
1 tspginger grated
2-3green chillies slit
1/2 tspcumin seeds
1/2 inchcinnamon
3cloves
As neededsalt or to taste
1/2 tspsugar
1/4 cupwater or as needed for gravy
1 tbspcoriander chopped finely
For the paste :
5-6cashewnuts soaked
1 tbspsesame or poppy seeds
3-4 tbspwater
1 tspginger paste
2 tbspyogurt
1 tbspmalai or fresh cream
For freshly ground masala :
1 tspcoriander seeds
1tsp.cumin seeds
1 tspfennel seeds
7-8whole black pepper
3green cardamoms
1black cardamon seeds and outer skin removed
1/2 inchcinnamon stick
3-4cloves
1dry red chilli
2bay leaves

Saved

Steps

30 minutes

1

Dry roast the masalas and grind to a powder.Store in a container. Set aside.
2

Heat 1 tbsp oil in a pan.Cut paneer into cubes and lightly fry. Strain from oil and remove to a bowl.If using frozen paneer soak them in water after frying to keep them soft.Next stir fry green bell pepper, tomato, grated ginger and few slit green chillies. Make a smooth paste of cashewnuts, sesame or poppy seeds,malai, yogurt and 2 tbsp water.
3

Cook the Yakhni. In the same pan, add 1 tbsp ghee.Sprinkle cumin seeds, 3 cloves and 1/2 inch cinnamon.When they splutter, add the cashew paste, salt to taste, roasted and ground spices, black pepper powder and cook for 3-4 minutes..Now add crushed kasoori methi and stir till oil leaves sides.Add 1/4 cup water or as needed to make a smooth gravy.
4

Simmer and add fried paneer, tomato and bell pepper. Mix well. Simmer for 5-6 minutes till the flavours are infused in the gravy.Serve garnished with coriander leaves with jeera rice or pulao, or with naan or lachha paratha for a festive special dinner.