North Indian · Lunch, Dinner
Kashmiri paneer curry
Paneer simmered in a fennel-spiced yogurt gravy, Kashmiri Pandit style without onion or garlic.
- Calories
- 716 kcal
- Protein
- 31 g
- Carbs
- 59 g
- Fat
- 39 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 120 g Paneer
- 120 g Plain yogurt (curd)
- ½ tomato Tomatoes
- 4 g Fennel powder (saunf)
- ¾ tsp Chilli powder
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 4 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, add fennel powder and chilli powder and stir for 30 seconds, then add tomato and cook 6 minutes.
- Whisk in the curd and a splash of water, and simmer gently 6 minutes, stirring so it doesn't split.
- Add the paneer, season with salt, and simmer 4 minutes.
- Finish with coriander and serve with the rice.
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