Kashmiri Laal Paneer, also known as Laal Chaman, is a vibrant and flavorful paneer dish from Kashmir. This curry is known for its fiery red color, which comes from the generous use of Kashmiri red chili powder.
The combination of aromatic whole spices and fragrant spice powders makes this simple dish incredibly flavorful. Making Kashmiri Laal Paneer at home allows you to enjoy this traditional Kashmiri dish with fresh ingredients and the perfect balance of spices.
Whether you’re familiar with Kashmiri cuisine or trying it for the first time, Kashmiri Laal Paneer is sure to become a favorite. So, without wasting much time, let’s jump right into the Kashmiri Laal Paneer Recipe.
Kashmiri Laal Paneer Recipe
Ingredients
For the Kashmiri Laal Paneer:
- 200 grams paneer cut into 2-inch pieces
- 4 tablespoons mustard oil or any other cooking oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida hing (skip for gluten-free)
- 2 whole bay leaves tejpatta
- 2 cloves laung
- 2 green cardamoms hari elaichi
- 1- inch piece of cinnamon stick dalchini
- 2 tablespoons Kashmiri red chili powder
- 1 teaspoon ground ginger saunth
- 2 teaspoons ground fennel saunf
- 1 teaspoon coriander powder
- 1 teaspoon salt or to taste
- ¼ cup water
Instructions
Step 1: Prepare the Paneer
- Wash a 7 oz (200 g) slab of paneer with water and cut it into 2-inch pieces. Keep them aside.
Step 2: Make the Spice Paste
- In a bowl, stir together 2 tablespoons Kashmiri red chili powder, 1 teaspoon ground ginger, 2 teaspoons ground fennel, and 1 teaspoon coriander powder.
- Add ¼ cup of water to the bowl and mix to make a paste. Set aside.
Step 3: Cook the Paneer
- Heat 4 tablespoons of mustard oil in a pan over medium heat until it starts to smoke.
- Add 1 teaspoon cumin seeds, ¼ teaspoon asafetida, 2 whole bay leaves, 2 cloves, 2 green cardamoms, and a 1-inch piece of cinnamon stick. Sauté for a few seconds until aromatic.
- Add the prepared spice paste to the pan and cook for 2-3 minutes, stirring continuously.
- Add the paneer pieces to the pan and mix well to coat them with the spice paste.
- Add 1 teaspoon salt (or to taste) and cook for another 5-7 minutes until the paneer is well coated and the spices are cooked through.
Step 4: Serve
- Serve the Kashmiri Laal Paneer hot with phulka, roti, or steamed rice.
Tips and Information
- Kashmiri Red Chili Powder: This chili powder is known for its vibrant red color and mild heat. It gives the dish its signature fiery red color without making it too spicy.
- Paneer: Use fresh paneer for the best texture and flavor. You can also lightly fry the paneer before adding it to the curry for a different texture.
- Serving: Kashmiri Laal Paneer pairs well with Indian bread such as phulka, roti, or steamed rice.
Preparing Kashmiri Laal Paneer in your own kitchen allows you to savor the authentic taste of this traditional Kashmiri dish.
The freshly made gravy and rich spices give the paneer a unique flavor that is sure to impress. Serve it hot with a side of salad for a complete and hearty meal.
