Kashmiri Peela Paneer; Yellow Cheese Recipe

Image showing Peela Paneer (Yellow Cottage Cheese)

Peela Paneer (Yellow Cottage Cheese) is favourite dish of many. It is quite popular in Kashmir. Now has gained its popularity across India due to its aroma and is a treat to your taste buds.

Objective: Learn how to cook Yellow Cottage Cheese (Peela Paneer):

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 Peela Paneer (Yellow Cottage cheese):

Video duration: 06:09 minutes.

Ingredients:

Recipe Specific Ingredients:

Cottage Cheese: 500 Gms

Milk: 1 Cup

Spice Ingredients:

Asafoetida: 1 pinch

Cumin Seeds: 1 tea spoon

Turmeric Powder: 1/2 tsp

Fennel Powder: 2 tea spoons

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)

Green Chillies: 3-4

Mustard Oil: 1 spoon for cooking

Mustard Oil: 5-6 spoons for deep frying

Image showing slices cottage cheese
Image showing fried cheese from pam to bowl
Image showing Peela Paneer (Yellow Cheese) in a pan

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 slight golden 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 1/2 tsp turmeric powder, 1 tsp salt and mix well.

Add 1/2 more water and let it boil.

Add green chillies to it.

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

Let it boil for 4-5 minutes.

Add the grinded spices to it.

Add 2-3 green cardamoms and simmer it for 2-3 minutes

Add a cup of milk and let it come to boil again. It will thicken the gravy and also enhance its taste.

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

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About Sanjay Pandita 73 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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