Скачать или смотреть Easy Meals Ep 13 | Yakhni Paneer | Quick & Creamy Paneer Recipe

Easy Meals | Ep 13 – Yakhni Paneer
A Kashmiri twist to your regular paneer!
This Yakhni Paneer is light, flavourful and packed with soul-soothing. Perfect for dinner when you want something comforting yet different!

Tag someone who loves paneer and try this today!
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Ingredients:

Dry Spices (for roasting & grinding):

1 tsp fennel seeds (सौंफ)
1 tsp cumin seeds (जीरा)
1 tsp coriander seeds (धनिया)
7–8 black peppercorns (काली मिर्च)
1 bay leaf (तेज पत्ता)
1 small piece cinnamon (दालचीनी)
1 dry red chili
1 black cardamom
2 green cardamoms
For Gravy Paste:

1 piece soaked cashew (काजू)
7–8 small paneer cubes
2–3 tbsp water
Other Ingredients:

200–250g paneer (cut into cubes)
1 capsicum (diced)
1 tomato (deseeded & diced)
1 tbsp grated ginger
1 green chili (chopped)
1/2 cup curd (room temperature, not sour)
1 tbsp roasted masala (from above)
Salt – as per taste
A pinch of sugar or jaggery
Desi ghee or oil
Warm water – as needed

Process:
Roast Masalas:
In a dry pan, roast all the listed whole spices on low flame for 4–5 minutes till aromatic. Cool them, then grind into a fine powder.
Grind Cashew-Paneer Paste:
Soak cashew in warm water to soften. Blend it with 7–8 small paneer cubes and little water into a smooth, creamy paste.
Prepare Veggies:
Dice the capsicum and deseeded tomato into bite-sized pieces.
Cook Gravy Base:
In a pan, heat desi ghee, add grated ginger and green chili.
Add the ground cashew-paneer paste. Mix well and sauté on low flame.
Add Water:
Pour a little water into the same mixer jar and add it to the pan. Cook for 4–5 minutes until the mixture thickens and releases oil.
Add Curd:
Add room-temperature curd (not sour), mix well, and cook for 2–3 minutes.
Add Paneer & Masala:
Now add paneer cubes, ground roasted masala, salt, and a pinch of sugar. Mix well.
Adjust consistency with warm water and simmer for 3–4 minutes.
Prepare Veggies Separately:
In another pan, heat a little ghee, sauté diced capsicum and tomato with a pinch of salt for 1–2 minutes. Do not overcook—they should retain a crunch.
Finish Gravy:
Add sautéed capsicum and tomato to the gravy. Mix gently and turn off the heat.
Laccha Paratha
Quick Tips for Perfect Lacchas:

Roll the dough outward only—don’t pull it back.
Use ghee and a pizza cutter to make vertical strips.
Stack, fold, and press gently with oiled hands for flakiness.
Cook on a hot tawa with ghee till golden and crispy.
Serving:
Serve the rich, creamy Yakhni Paneer hot with crispy Laccha Paratha. It’s so flavorful, you won’t need anything else on the side!