Kashmiri Lal Paneer (Red Cottage Cheese)

Image showing Red Paneer (Lal Paneer)

Kashmiri Red Paneer is a very famous dish known for its exotic flavours and taste, infused with the aroma of spices like Cardamom, Cinnamon and Pepper Corns.

Objective: Learn how to cook Lal Paneer (Red Cottage Cheese):

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Total time: 25-30 minutes

Servings: 4-5

Cuisine: Indian (Kashmiri)

Video: See the video here for step by step preparation for Red Paneer (Lal Paneer)

Video duration: 12:01 minutes.

Kashmiri Lal Paneer (Red Paneer)

Ingredients:

Recipe Specific Ingredients:

Cottage Cheese: 500 Gms

Spice Ingredients:

Asafoetida: 1 pinch

Cumin Seeds: 1 tea spoon

Turmeric Powder: 1/2 tsp

Fennel Powder: 2 tea spoons

Ginger Powder: 1 /2 tsp

Pepper Corn: 1 tsp

Big Cardamom: 5-6 Pieces

Cinnamon: 2 pieces of 1 inc

Bay leaves: 2

Cloves: 3-4

Basic Ingedients:

Salt: 1 tsp (as per taste)

Kashmiri Red chilly Powder: 2 tsp

Mustard Oil: 1 spoon for cooking

Mustard Oil: 5-6 spoons for deep frying

Imaage showing sliced Cheese
Image showing cheese being fried
Image showing fried cheese in a bowl of water
Cheese added to pan for cooking

How to Do Preparation for making Peela Paneer:

Wash the cottage cheese with fresh water.

Cut the cheese into pieces/slices.

Fry them in a pan till they turn golden brown in colour and take them out in a bowl of water. This way cheese will remain soft and also the extra oil will be drained.

How to make Peela paneer:

Heat some oil in a pan.

Add a pinch of Asafoetida, 1 tsp of cumin seeds, 2 big cardamoms, 1 inch cinnamon, 3 cloves and 2 bay leaves and saute them well.

Add little water to it.

Add 2 tsp Kashmiri red Chilly Powder and mix well.

Add 2 tsp fennel powder, 1/2 Ginger powder, 1/2 tsp turmeric powder, 1 tsp salt and mix well.

Add 1/2 more water and let it boil.

Add the fried cheese into the pan and mix well. Discard the extra water.

Let it boil for 4-5 minutes.

Add the grinded spices to it.

Add 2-3 green cardamoms and mix well.

Cover the lid and simmer it for 4-5 minutes. Adjust the gravy as per your taste.

It is ready to serve. It goes well with rice. Chapatis will also do.

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About Sanjay Pandita 67 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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