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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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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Can I use store-bought tomato puree?
Yes, though freshly ground tomatoes give a brighter, less cooked flavour. Use 1 cup either way
Can I skip frying the paneer?
You can, but the searing adds colour and a firmer edge that holds up in the gravy. Blanched-only paneer is softer and plainer.
Is this dish very spicy?
No. Kashmiri chilli is mild and used mainly for colour. The 1/4 tsp of regular red chilli powder is the only real heat, and you can drop it.
Can I skip the asafoetida?
Yes, though it's doing real work here. In a no-onion-no-garlic recipe, hing supplies the savoury base note. Without it the curry tastes noticeably flatter.
What pairs best with Kashmiri Lal Paneer?
Roti, naan or steamed basmati. The gravy is thin rather than thick, so rice suits it particularly well.
Can I make this vegan?
Yes. Use firm tofu pressed for 20 minutes in place of the paneer, skip the blanching, and sear it directly in mustard oil. Replace the 1 tbsp ghee with oil. Tofu absorbs more gravy, so add a splash of extra water.
What if I don't have a deep handi?
Any deep heavy saucepan works. You need enough depth to boil 1 cup of water with the whole spices without it reducing away. Keep the lid on if your pan is shallow.
How far ahead can I prepare this?
Make the tomato masala a day ahead — it's the longest part. On the day, blanching, searing and combining takes about 15 minutes.
Can I use regular red chilli powder instead of Kashmiri?
Halve the quantity if you do, and expect a hotter, less red result. Kashmiri chilli is here for colour. Paprika with a pinch of regular chilli is a closer match.
