Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Dinner

Kashmiri Paneer (Cottage Cheese in Green Curry)

Traditional 9. Kashmiri Paneer recipe

🧺 Ingredients

• 300g paneer (fresh cottage cheese, cut into 1-inch cubes, 300g)
• 150g fresh spinach (cleaned, roughly chopped, 150g)
• 50g fresh coriander leaves (roughly chopped, 50g)
• 2 tbsp ghee (30g)
• 1 medium onion (80g, sliced)
• 1 tbsp ginger-chilli paste (12g)
• ½ cup yogurt (120g)
• 1 tsp cumin powder (2g)
• ½ tsp coriander powder (1g)
• ¼ tsp asafoetida (0.5g)
• ¾ cup water (180ml)
• 1 tsp salt (5g)
• 4 green cardamom pods (crushed, 4g)
• 2 cloves (1g)
• 1 inch cinnamon stick (3g)
• 3-4 green chillies (slit, 25g)
• 1 tbsp chopped mint (3g)

👩‍🍳 How to make Kashmiri Paneer

1. Heat ghee in large pan on medium heat
2. Add sliced onions, fry 2 min until soft and translucent
3. Add ginger-chilli paste, fry 1 min (aroma releases)
4. Add asafoetida, stir 10 sec
5. Add ground spices (cumin, coriander), stir 20 sec (spices bloom)
6. Add crushed whole spices (cardamom, cloves, cinnamon)
7. Fry 1 min until fragrant
8. Add spinach and coriander leaves (in batches), stir 3-4 min until completely wilted
9. Leaves release water, mixture becomes green and liquid
10. Whisk yogurt smooth, add carefully to spinach mixture
11. Stir constantly 1-2 min (yogurt integrates)
12. Add ¾ cup water, salt, green chillies
13. Simmer 8 min (spinach fully cooked, gravy develops colour)
14. Blend half of gravy in blender until smooth (optional, for creamier texture)
15. Return blended portion to pan if blending
16. Add paneer cubes gently (don't break)
17. Simmer 5 min more (paneer heats through but stays firm)
18. Stir in chopped mint
19. Visual cue: Tender paneer in creamy green spinach gravy, dark green colour, visible paneer cubes, herb aroma, mild spice scent
20. ---

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