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If you’re looking for a simple, flavour-packed paneer curry that breaks the monotony of regular gravies, this easy-to-make Kashmiri Lal Paneer (Waze Tchaman) is a wonderful choice. Made with soft paneer cubes cooked in a rich tomato masala and aromatic whole spices, this authentic Kashmiri-style dish delivers a deeply satisfying taste without being overly spicy. The unique combination of ginger powder and fennel powder gives the curry its signature Kashmiri touch, while blanching the paneer in...
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Bring water, turmeric, and salt to a rolling boil in a small saucepan.
Add the paneer cubes and boil for 2-3 minutes.
Drain the paneer and set it aside.
Heat mustard oil in a pan over medium heat until it reaches the smoking point, then lower the heat slightly.
Add the blanched paneer cubes and sear until lightly golden on all sides.
Remove the cubes and set them aside.
Using the leftover oil in the pan, add the ground tomatoes.
Stir in Kashmiri red chilli powder, salt, and sugar, and cook on medium heat for 2–3 minutes.
Add ginger powder and fennel powder, stirring continuously for another minute until the oil separates from the edges.
Turn off the heat and set the masala aside.
In a deep handi or kadhai, add water, ghee, bay leaf, black cardamom, cloves, red chilli powder, Kashmiri red chilli powder, turmeric, and asafoetida.
Bring the water to a rolling boil.
Slide the fried paneer cubes into the boiling spiced water and reduce the heat to low.
Simmer for 2-3 minutes so the paneer absorbs the whole-spice flavours.
Add the prepared tomato masala to the kadhai and stir gently to combine.
Simmer everything together for another 3–4 minutes until the gravy thickens slightly and the flavours meld.
Turn off the heat and let the dish rest covered for a few minutes.
Garnish with fresh coriander leaves.
Serve hot alongside fluffy naans, warm rotis, or steamed basmati rice.
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Blanching paneer in turmeric water ensures it remains soft inside and develops a beautiful texture outside.
Use freshly ground tomatoes for a richer and fresher masala base.
Adjust the red chilli powder according to your heat preference.
Mustard oil adds an authentic touch to the dish, but you can substitute with regular oil if needed.
Can I use store-bought tomato puree?
Yes, but freshly ground tomatoes provide a richer and fresher flavor.
Can I skip frying the paneer?
Yes, but lightly frying the paneer enhances its flavour and texture.
Is this dish very spicy?
No, it has a rich flavor without being overly spicy. You can adjust the chilli powder to your preference.
Can I skip the asafoetida?
Yes, asafoetida is optional and can be omitted if unavailable.
What pairs best with Kashmiri Lal Paneer?
It pairs beautifully with roti, naan, or steamed basmati rice.
