Authentic Kashmiri Paneer Gravy Recipe

To begin making the Kashmiri Paneer coulis method, we need to make sure that we have the made from scratch tomato puree. Here's how to make made from scratch tomato puree. Next we heat to boiling point 2 cups of aqua with a pinch of turmeric.

Once the aqua is boiled, turn off the fiery up.

We will use this aqua to place fried paneer pieces.Place a kadai on medium fiery up and transfer in 2 tablespoons mustard cooking oil. transfer in the cut paneer pieces into the wok and shallow sauté the paneer until you get a nice golden brown colour on all sides.

Turn off the fiery up. Drop the paneer pieces for the Kashmiri coulis, into the prepared fiery turmeric aqua for few moments.

It will prevent the paneer from becoming chewy and keep the paneer soft.Into the same wok, transfer in one tablespoon cooking oil.

transfer in badi elaichi, green cardamom, bay leaf, hing and cinnamon stick.

Saute for a minute until the aromas of the spices wafts in the air. Next transfer in the made from scratch tomato puree along with red chilli ground mix and arid ginger ground mix. agitate well until all the masalas are well combined and the masala easily comes off from the sides of the kadai. transfer in in the powdered saunf to the Kashmiri Paneer coulis and incorporate well  transfer in 1/2 cup aqua, incorporate well and bubble gently for a few moments.Finally transfer in the fried paneer cubes, garam masala ground mix and ghee, wrap the kadai with the lid and allow it to fiery up for 2 moments. After a few moments, switch off the fiery up.accentuate with diced coriander leaves and your Kashmiri Paneer coulis is ready to be served. present Kashmiri Paneer coulis method along with Roti, Naan or Kulcha or Kashmiri Kesar Pulao and crisp & succulent Chickpea Salad with Fruits & Vegetables for a inviting weekend meal.