Скачать или смотреть Kashmiri Lal Paneer | Office ka Dabba | ep 21 | कश्मीरी पनीर मसाला

Kashmiri Red Paneer Curry – no onion, no garlic, yet full-on flavour!
Paired with simple boiled rice & salad – this tiffin will turn heads when you open it 😍🍱
Have you tried such vibrant paneer curry in your lunchbox yet?

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Ingredients
• 2 tbsp coriander seeds
• 4 Kashmiri red chillies (seeds removed, soaked)
• Water (for soaking & gravy)
• 4 tomatoes, ground into puree
• 300–400 g paneer (cut into thick pieces)
• 1 tsp turmeric powder
• 2 tsp salt (1 tsp for boiling paneer + 1 tsp for gravy)
• Mustard oil (enough for frying + cooking gravy)
• 1 small stick cinnamon
• 2 green cardamoms
• 2 cloves
• 5 black peppercorns
• 1 tsp cumin seeds
• 2 tsp fennel powder (saunf powder)
• 1 tsp dry ginger powder (saunth powder)
• Fresh coriander leaves for garnish
• Simple boiled rice (to serve)
• Salad (optional, for tiffin)

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Method

First, soak 2 tbsp coriander seeds and 4 Kashmiri red chillies (seeds removed) in water for about 30 minutes. Meanwhile, grind 4 tomatoes into a smooth puree and keep aside. Cut the paneer into thick pieces so it doesn’t break while cooking.

Heat water in a pan and add 1 tsp turmeric powder and 1 tsp salt. Add the paneer pieces to this hot water and boil for only 3–4 minutes. This gives paneer a lovely colour and keeps it firm. Remove the paneer and dry it gently with a tissue to get rid of extra water.

In a pan, heat mustard oil until it starts to smoke lightly, then reduce the flame. Fry the paneer pieces on both sides until golden brown and remove them.

In the same pan, add a little more mustard oil for the gravy. Drop in the whole spices – cinnamon stick, cardamoms, cloves and black peppercorns – and let them fry until aromatic. Grind the soaked coriander and chillies into a paste and add this to the pan along with the tomato puree and 1 tsp salt. Cook this mixture well for 5–7 minutes.

Now add the star ingredients – 2 tsp fennel powder and 1 tsp dry ginger powder – and mix well. Pour in some water (use the leftover water from grinding coriander and chillies) to adjust the gravy consistency. Add the fried paneer pieces, keeping a little extra water since the gravy thickens as it cooks. Cover and cook on low flame for 10–15 minutes until oil separates and flavours blend beautifully.

Garnish with fresh coriander leaves. Serve this super flavorful Kashmiri Red Paneer Curry with simple boiled rice and a side of fresh salad. Perfect for lunch boxes – sure to turn heads when opened!