This is right from Kashmir.....
It is one of my favourite kashmiri recipes, mouth watering and it is usually made during all the Kashmiri festivals.I like it with rice only.
- Methi/fenugreek - 100gms(fresh)
- Methi/fenugreek - 2tbsp(dried)
- Palak/Spinach - 250gms
- Chaman/Paneer - 250gms
- Salt to taste
- Garam masala - 1tsp
- Kashmiri red chilli powder (per taste)
In a cooker put fenugreek and Spinach (washed),put one cup water and boil it upto two whistles on a medium flame.Once its done and cools ,blend both the things in a mixer .
Cut pieces of chaman/paneer into 2 " cubes and fry them into a pan of oil . Take a separate bowl put some water for heating, add 1/2 tsp of turmeric and salt. while frying put the pieces into that bowl.(the pieces should not be dark brown or don't fry them much).Once done keep it aside.
In another pan put 5tbsp vegetable oil and roast the patse on a medium to slow flame till the colour changes and a lump is formed. again pour 1/2 mug of water and start mixing, once done pour the chaman/paneer pieces with water into this pan.
Keep the fire on a medium to low flame and let it boil till you see that the oil has risen.
The gravy should be thick. You are ready to please your tastebuds.
Hi, Is this an authentic kashmiri recipe? My recipe is somewhat different from this. Is it necessary to fry paneer? Will I not get the same taste if I put raw paneer?
ReplyDeleteYes this is an authentic kashmiri recipe, it is necessary to fry paneer and you will not get the same taste if don't .
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