Kashmiri Peela Paneer

There's so much to love in this recipe - tender paneer, flavourful gravy, and incredibly, delicious taste! Kashmiri style Peela Paneer in a milk based broth - Brilliant and simple.
Peela Paneer

There’s so much to love in this recipe – tender paneer, flavourful gravy, and incredibly delicious taste!

Another Kashmiri recipe from Mrs. Warikoo that was also part of the game-changing, mind-expanding Kashmiri meal that she cooked for us. In addition to the Kashmiri Dum Aloo recipe she shared with us, this dish would be perfect for entertaining even though it’s a simple, easy dish to prepare.

Peela Paneer
Serves 4-6


500 g Paneer, cubed
2 1/2 tsp Ground Fennel (Saunf)
1 1/2 tsp Ginger Powder (Saunth)
3/4 – 1 tsp Turmeric (Haldi)
1 Bay Leaf (Tej Patta)
Salt to Taste
1 1/2 cup Water
2-4 tbs Mustard Oil
Big Pinch of Hing
2 Black Cardamom
2 Green Cardamom
5 Clove
1 Cinnamon stick, small piece
2 Dried Red Chilis
1 Green Chili, split and deseeded (optional)
1 cup Milk
1 tsp Dried Fenugreek Leaves (Kasuri Methi)


Heat the water and add the fennel powder, ginger powder, turmeric, bay leaf and salt. Stir and set aside.

In a frying pan, heat the mustard oil till it starts to smoke and add the hing. Stir and as soon as it starts to char, turn down the heat and let it cool. Pound the whole spices. Turn the heat up a little and add the whole spices to the oil. As soon as they are fragrant, add the cubed paneer and cook till golden.

Pour the water and spice mixture over the paneer and cook for 15 minutes. Turn the heat down low and add the milk along with the dried chilis and green chili if using and cook for another 5 minutes, adding the fenugreek leaves when there about 2 minutes left.

Serve hot with rice.

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