Kashmiri Yakhni Paneer
High peaks of mountains, lush green trees, grasslands spread far and far, the beauty of Kashmir attracts desi here as well as foreign tourists. At the same time, the taste of Kashmir is also amazing. Due to the very cold, people mostly make non -veg, but traditional vegetarian dishes are also amazing. Recipes like Kashmiri Kahwa, Mong Masala, Alway Monje, Rajma Gogji, Hak are famous. Apart from this, Nadru Yakhni means lotus cucumber is made, besides the Yakhni casserole of Kashmir and Kashmiri Gravy Kashmiri Yakhni Paneer is also amazing. In this article, you will know the recipe of Yakhni Paneer, which you can also try.
The specialty of Yakhni Paneer is that its taste is creamy creamy and garlic onion paste is not added to it. The aroma that comes out of the spices used in it makes its taste even more inn. By the way, some people also use tomatoes in it, but in the recipe given here you will not need tomatoes and the taste will also be wonderful. You can serve it with Yakhani casserole or paratha. Let’s know the recipe.
Kashmiri cheese making ingredients
In addition to 250 grams of cheese, you will give two-three bay leaves, a stick cinnamon, whole pepper 5-6, one teaspoon cumin, 3 green chillies, 3-4 cloves, 4 green cardamom (two whole and two), 2 big cardamom, 8-10 cashews soaked in water, 1 teaspoon of gourd (dry ginger). Take a quarter teaspoon red chili powder, two teaspoons of ghee, one teaspoon of fennel powder, salt according to taste, coriander powder, a glass of milk, a teaspoon of pepper powder or according to taste. Green coriander to garnish.
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Kashmiri Paneer Recipe
Prepare cheese
First of all, cut the cheese into your desired shape. Try to keep only a few pieces. After this, heat the ghee in the pan and fry the cheese from both sides till it becomes golden, but keep in mind that you do not have to fry too much. When it is roasted from both sides, take out the cheese in a plate.
Prepare gravy base
Now break green chillies with cashew nuts and add it to the grinder and also add a little yogurt. Grind it and prepare a paste. Now add the remaining curd and run the grinder once again. In this way the base of gravy will be ready.
Make cheese in this way
Add some ghee and add to the pan and add cumin seeds to it. Along with this, break 2 whole green cardamom, large cardamom, cloves, bay leaves and cinnamon sticks into two parts. After roasting the whole spices, keep adding curd and cashew paste a little bit, but during this time it has to be run continuously so that it remains smooth. Add a little water to it and cook the mixture while stirring until it comes to a boil. Now add fennel and beauty powder, ground dry coriander. If you like the spicy, then add a quarter teaspoon of crushed red chili. Add crushed pepper. Now the file step is that you add cheese in it, as well as add green cardamom powder and salt and let it cook. In this way, your authentic Kashmiri Yakhni Paneer will be ready.
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Keep these things in mind
- Keep in mind that the curd you are using to make cheese should not be sour at all, so use fresh curd.
- If there is a more creamy texture in the gravy, then the cream of milk can be added.
- While making Yakhni Paneer, keep in mind that you add salt to the last. Some people add salt before, but if you are dry for the first time, then add salt in the last.
- After the Yakhani Paneer is ready, remove the spices from the spices and separate the spices, because some people do not like the spices standing while eating.
- If you want light color in gravy, you can add saffron, so that it will get a light golden color, as well as its aroma.