Скачать или смотреть Creamy Kashmiri Yakhni Paneer | No Onion No Garlic | Quick & Easy

Indulge in the rich, creamy flavors of Kashmiri Paneer Yakhni – a no onion, no garlic paneer recipe that’s pure soulful comfort.

Masala Spice Mix (Dry Roast & Grind):
• 1 tsp cumin seeds (jeera)
• 1 tsp coriander seeds
• 1½ tsp fennel seeds
• 2 green cardamoms
• 1 black cardamom
• 3–4 cloves
• 5–6 peppercorns
• 1 small stick cinnamon
• 1 dry red chilli

👉 Dry roast until aromatic, then grind to a fine powder and set aside.

Main Ingredients:
• 200–250g paneer (cubed)
• ½ bell pepper (sliced) – any color
• 1-inch ginger (julienned)
• 1 green chilli (slit)
• 1 tsp grated ginger
• 1 bay leaf
• 2 tbsp ghee (divided)
• ½ cup fresh curd (whisked)
• 2 tbsp fresh cream
• Salt to taste
• ½ tsp sugar (optional)
• Fresh coriander leaves for garnish

Paste Preparation:
• 10–12 soaked cashews
• 4–5 small paneer cubes

👉 Blend into a smooth paste using a little water.

Method:
1.In a pan, heat 1 tbsp ghee and lightly fry the paneer till golden. Remove and set aside.
2.In the same pan, sauté bell pepper strips and julienned ginger for a minute. Remove and set aside.
3.Add 1 tbsp more ghee in the same pan. Add bay leaf, slit green chilli, and grated ginger. Sauté until the raw smell goes.
4.Add the blended cashew-paneer paste. Cook on low heat for 2–3 minutes until it thickens slightly and the rawness disappears.
5.Lower the flame completely. Slowly add whisked curd while stirring continuously to prevent curdling. Cook until the gravy turns creamy and well-blended.
6.Add the fried paneer cubes, followed by the ground masala powder. Mix well.
7.Add salt and a pinch of sugar to balance the flavor.
8.Add sautéed bell peppers and ginger. Pour in fresh cream and mix gently.
9.Finish with fresh coriander leaves.
10.Serve hot


🍽 Try it once, and you’ll crave it forever.
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