When it comes to Kashmiri cuisine, Rogan Josh often takes center stage. However, there’s a lesser-known gem in the culinary repertoire that can rival its fame—Kashmiri Red Paneer. This vibrant, flavorful dish, steeped in the rich traditions of Kashmiri spices, has a unique appeal that’s hard to forget. Celebrity chef Ranveer Brar has a version of this recipe that is sure to impress and might even make you rethink your go-to Kashmiri dish.
What Makes Kashmiri Red Paneer Special?
Kashmiri Red Paneer is a vegetarian delight that borrows from the flavors of the region’s signature spices. It combines the creamy texture of paneer with the bold, smoky, and slightly sweet notes of Kashmiri red chilies. The dish is not only a treat for the taste buds but also a feast for the eyes, thanks to its brilliant red hue.
The secret lies in the careful balance of spices and the use of fresh, high-quality ingredients. The dish is a testament to the versatility of paneer and the richness of Kashmiri cuisine.
Chef Ranveer Brar’s Recipe for Kashmiri Red Paneer
Here’s a step-by-step guide to creating this delectable dish at home:
Ingredients
- 250g paneer (cubed)
- 3-4 Kashmiri red chilies (soaked in warm water)
- 2 medium onions (finely chopped)
- 2 medium tomatoes (pureed)
- 1 tsp ginger-garlic paste
- 1 cup yogurt (beaten)
- 1 tsp cumin seeds
- 1-2 green cardamom pods
- 1 bay leaf
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- ½ tsp garam masala
- 3 tbsp mustard oil (or ghee)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Prepare the Chili Paste
- Blend the soaked Kashmiri red chilies into a smooth paste. Set aside.
- Cook the Paneer
- Heat mustard oil in a pan until it reaches its smoking point. Reduce the heat and shallow-fry the paneer cubes until golden. Remove and keep aside.
- Start the Base
- In the same oil, add cumin seeds, cardamom, and bay leaf. Once aromatic, add the chopped onions and sauté until golden brown.
- Build the Flavor
- Add ginger-garlic paste and cook for a minute. Stir in the tomato puree and cook until the oil separates.
- Incorporate the Spices
- Add turmeric, chili paste, and Kashmiri red chili powder. Cook for another 2 minutes.
- Add Yogurt
- Lower the heat and gradually add beaten yogurt, stirring continuously to avoid curdling.
- Simmer the Paneer
- Add the fried paneer cubes to the gravy. Sprinkle garam masala and salt. Cover and let it simmer for 5-7 minutes.
- Garnish and Serve
- Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Why It’s Worth Trying
Kashmiri Red Paneer is more than just a dish; it’s an experience. Its bold flavors, creamy texture, and vibrant appearance make it a show-stopping addition to any meal. It’s a great way to explore the vegetarian side of Kashmiri cuisine while delighting both spice lovers and those who prefer a milder taste.
Chef Ranveer Brar’s recipe elevates the dish with his knack for balancing traditional techniques with modern appeal. So, the next time you think about cooking a Kashmiri delicacy, step away from the usual Rogan Josh and let Kashmiri Red Paneer take the spotlight. It’s a dish you’ll come back to, again and again.
