Kashmiri Tamatar Paneer is a culinary masterpiece, a vibrant and flavorful dish that showcases the rich tapestry of Indian cuisine. This creamy, subtly sweet, and intensely aromatic curry boasts the luscious sweetness of Kashmiri chilies, which lend a beautiful crimson hue without overwhelming heat. The soft, melt-in-your-mouth paneer cheese is perfectly complemented by the tangy tomatoes, creating a harmonious balance of textures and tastes. Spices such as garam masala and ginger add depth and complexity, elevating this dish beyond the ordinary. Imagine the tantalizing aroma filling your kitchen as you prepare this delectable vegetarian delight.
This recipe offers a simplified yet authentic approach to Kashmiri Tamatar Paneer, perfect for both experienced cooks and enthusiastic beginners. For a step-by-step guide on how to create this incredible dish, continue reading to learn how to master this flavorful curry.
Tools Needed
- Grinder
- Frying pan
- Pot
Ingredients
- Paneer: 1 kg 200 g
- Oil
- Mustard seeds
- Salt
- Asafoetida (hing): 1 tsp
- Tomatoes: 6
- Ginger: 2.5-3 inch pieces
- Garlic cloves: 25-30
- Dry Kashmiri red chilies: 3-4
- Cinnamon stick: 1
- Cardamom (small): 4-5
- Cardamom (big): 2
- Cloves: 4-5
- Black peppercorns: 15
- Cumin seeds: 1 tsp + 1 tbsp
- Coriander powder: 2 tbsp
- Turmeric powder: 1 tsp
- Chili powder: 3 tbsp
- Fennel powder: 2 tbsp
- Beaten curd (yogurt): 100 g
- Green chilies
- Garam masala powder: 1 tbsp
- Crushed fenugreek leaves
Step-by-Step Instructions
Step 1. Preparing the Base and Aromatics
- Heat oil in a pan. Add mustard seeds and let it splutter. Add salt and asafoetida, cook briefly.
- In the same pan, heat oil. Add cinnamon, cardamom, cloves, peppercorns, and cumin seeds. Sauté until fragrant.
Step 2. Building the Sauce
- Grind tomatoes, ginger, garlic, and Kashmiri chilies into a paste.
- Add the tomato paste and cook for 5 minutes on high flame.
- Add coriander powder, turmeric powder, chili powder, and fennel powder. Mix well.
- Add remaining cumin seeds, a little water, and green chilies. Cook for another 5 minutes on high flame.
- Stir in beaten curd and cook until it boils well.
- Add salt, a little water, and garam masala powder. Bring to a light boil.
Step 3. Cooking the Paneer
- Fry paneer pieces until golden brown on both sides. Set aside.
- Add the fried paneer pieces and simmer for 2-3 minutes on high flame, then lower the heat and simmer for 20 minutes.
Step 4. Finishing Touches and Serving
- Stir in crushed fenugreek leaves and serve hot.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use good quality paneer for best results. Large, firm pieces work best.
- Adjust the spice level according to your preference.
Nutrition
- Calories: approximately 2500-3000
- Fat: 180-220g
- Carbs: 100-130g
- Protein: 130-150g
FAQs
1. Can I use regular tomatoes instead of Kashmiri chilies?
While regular tomatoes will work, Kashmiri chilies provide the signature vibrant color and subtle sweetness. For a similar color, you could add a pinch of paprika, but the flavor will be different.
2. What can I substitute for paneer?
Paneer is unique, but you could try using firm tofu pressed to remove excess water. The texture will be slightly different, but it will still work well in the sauce.
This Kashmiri Tamatar Paneer recipe delivers a truly unforgettable culinary experience, a delightful blend of creamy richness and spicy warmth. Enjoy this vibrant dish with some warm naan or rice for a complete and satisfying meal. We hope you savor every delicious bite!