Paneer in Spiced Milk Curry Recipe-Roz Ka Khana In Figaro Olive Oil

Ingredients

1 cup Paneer (Homemade Cottage Cheese) , cubed

1-1/2 cups Milk

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Cumin seeds (Jeera)

1/2 teaspoon Turmeric powder (Haldi)

2 Bay leaves (tej patta), torn

1/2 teaspoon Dry ginger powder

1/2 teaspoon Garam masala powder

Salt, to taste

Saffron strands, a few

To Make Into Powder

3 Cloves (Laung)

3 Cardamom (Elaichi) Pods/Seeds

2 teaspoons Fennel seeds (Saunf)

1 teaspoon Methi Seeds (Fenugreek Seeds)

How to make Kashmiri Style Paneer in Spiced Milk Curry Recipe-Roz Ka Khana in Figaro Olive Oil

To begin making Kashmiri Paneer Recipe in Spiced Milk Curry, prepare the paneer and keep all the remaining ingredients ready. Follow Homemade Paneer Recipe to make paneer at home.

Make a powder of the ingredient - clove, cardamom, fennel and methi seeds. Keep aside.

In a heavy bottomed pan, heat the olive oil over medium heat. Once the oil is hot, add the cumin seeds and the crushed the spices.

Add milk to the kadai and bring it to boil. Once the milk starts boiling, add turmeric powder, dry ginger powder, garam masala powder, bay leaves, saffron strands. Mix them well.

Reduce the heat, add paneer pieces and cook Kashmiri Paneer Recipe in Spiced Milk Curry until the milk starts boiling.

Once the milk starts bubbling, season with salt and cook undisturbed until the paneer becomes soft and creamy. Once done, turn off the heat and check the salt and spices and adjust accordingly. Serve warm.

Serve the Kashmiri Paneer Recipe along with Phulka and Jeera Pulao and Kachumber Salad Recipe with Cucumber, Onion & Tomatoes for a quick weeknight dinner