Thursday, July 22, 2010

Kashmiri Paneer- Indian Cheese in a Fragrant Red Sauce

I have a few friends who hail from Kashmir and dined in their homes and I can say that I fell in love with the Kashmiri food. The state is renowned for its rich culinary heritage, and this aromatic dish is one of the simplest among the region's repertoire.

The paneer in this dish absorbs the flavours in the sauce and tastes amazingly good!
You can buy paneer ready-made from an Indian grocery, but it is relatively easy to make it at home as well. Same goes for the Kashmiri masala paste, you can use ready made or alternatively make your own out of curry powder.

  • 4 tsp Kasmiri masala paste
  • 4 tbsp tomato ketchup
  • 1 tsp Worchestershire sauce
  • 1 tsp five-spice powder
  • 1 tsp granulated sugar
  • 1 pound paneer, cubed
  • 2 inch piece ginger root
  • 3 tbsp vegetable oil
  • 4 garlic cloves, crushed
  • juice of 1 lemon
  • salt
  1. To make the marinade, mix masala paste, tomato ketchup, Worcestershire sauce, and five spice powder, with the sugar and a little sauce. Leave the mixture to rest in a warm place until the sugar has dissolved
  2. Add the cubed paneer to the mixture, gently mix it and leave for another hour in the fridge.
  3. Finely grate the ginger root.
  4. Heat the oil in a heavy bottom pan or kadai and fry half the ginger and the garlic until golden
  5. Add the masala and paneer mixture and fry on medium heat until the oil has separated from the sauce.
  6. Sprinkle the content with lemon juice, remaining ginger and gently fold in.
  7. Plain basmati rice is an excellent accompaniment to this full of character dish.

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