Kashmiri Rogan Paneer
This Kashmiri Rogan Paneer recipe features tender paneer in a rich, aromatic tomato and yogurt-based gravy, spiced beautifully.
Ingredients
- 400 grams paneer
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 2 bay leaves
- 4 green cardamom pods
- 2 black cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 medium onion
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 cup tomato puree
- 0.5 cup plain yogurt
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala powder
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon asafoetida (hing)
- 0.75 cup water
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 2 tablespoons fresh cilantro leaves
Instructions
- Cut 400 grams paneer into 1-inch cubes. Set aside. Finely dice 1 medium onion.
- Heat 2 tablespoons ghee in a large heavy-bottomed pan or Dutch oven over medium heat. Add 1 teaspoon cumin seeds, 2 bay leaves, 4 green cardamom pods, 2 black cardamom pods, 4 cloves, and 1 cinnamon stick. Sauté for 30 seconds until fragrant.
- Add the finely diced 1 medium onion to the pan and cook for 8-10 minutes, stirring occasionally, until it turns golden brown.
- Stir in 2 teaspoons ginger paste and 2 teaspoons garlic paste. Cook for 1-2 minutes until the raw smell disappears.
- Remove the pan from heat and let it cool for 2 minutes. In a small bowl, whisk 0.5 cup plain yogurt until smooth. Slowly add the whisked yogurt to the pan, stirring constantly to prevent curdling. Return the pan to low heat.
- Add 1 cup tomato puree, 1 teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon garam masala powder, 0.25 teaspoon turmeric powder, and 0.25 teaspoon asafoetida (hing) to the pan. Cook for 5-7 minutes, stirring occasionally, until the ghee separates from the mixture.
- Pour in 0.75 cup water, add 1 teaspoon salt and 0.5 teaspoon sugar. Bring the gravy to a gentle simmer. Cover the pan and cook for 10 minutes on low heat, allowing the flavors to meld.
- Gently add the 1-inch paneer cubes to the simmering gravy. Cook uncovered for another 5 minutes, allowing the paneer to absorb the flavors, being careful not to let it break apart.
- Transfer the Kashmiri Rogan Paneer to a serving bowl and garnish with 2 tablespoons fresh cilantro leaves. Serve hot with naan, roti, or steamed rice.