Скачать или смотреть This Kashmiri Style Paneer Curry Would Make You Drool | No Onion No Garlic Curry | Vegetarian Meal!

Learn how to make authentic Kashmiri Paneer Yakhni—a rich, aromatic, and creamy yogurt-based curry made without onion and garlic.

Featuring golden-fried paneer simmered in a delicately spiced saffron-infused gravy, this dish is perfect for festive meals, dinner parties, or when you want to treat yourself to something truly special.

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Prep Time: 20 minute
Cook Time: 30 Minute
Serves: 4

Ingredients For Paneer Yakhni

For Yakhni Spice Mix
10–12 black peppercorns
1 black cardamom
3–4 small dried red chillies
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 small pieces of cinnamon stick
8–10 cloves
4 green cardamom pods

For Cashew Paste
2-inch paneer cube
1/4 cup cashews, soaked in 1/4 cup water

For Frying Paneer & Veggies
400 grams paneer, cut into 1-inch triangles
2 tablespoons ghee or oil
1 tomato
1 green bell pepper, diced
2 green chilies, slit
1-inch piece of ginger, julienned

For Yakhni Gravy
2 tablespoons ghee
1 green chili, cut into 1-inch pieces
Roasted paneer
Roasted veggies
1 bay leaf
1 teaspoon minced ginger
Cashew-paneer paste
1 ½ cups yogurt, whisked until smooth
Salt to taste
1 teaspoon sugar
20 saffron strands, crushed and soaked in 1 tablespoon water or milk
1 tablespoon fresh cream
1 teaspoon kasuri methi (dried fenugreek leaves)
2 tablespoons spice mix

For Garnishing
1 tablespoon grated paneer
1 tablespoon chopped cilantro
1 teaspoon chili oil

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