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Explore Kashmiri Laal Paneer Recipe | Waze Tchaman | कश्मीरी लाल पनीर | Chef Sanjyot Keer with 291,834 views, 6,494 likes, and 330 comments. Experience the impact of this video content that has captured audience attention.

Written Recipe - Kashmiri Laal Paneer (Waze Tchaman) Prep time: 15-20 minutes (excluding chilli soaking time) Cooking time: 45 minutes – 1 hour Serves: 4-5 people Ingredients: Cooking Paneer PANEER | पनीर 500 GRAMS TURMERIC POWDER | हल्दी पाउडर 1 TSP MUSTARD OIL | सरसों का तेल AS REQUIRED (FOR SHALLOW FRYING) Fried Onion Paste FRIED ONION | बरिस्ता 2 MEDIUM SIZED. WATER | पानी VERY LITTLE Red Chilli Paste KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 7-8 NOS. (DESEEDED & SOAKED FOR AN HOUR) WATER | पानी AS REQUIRED Final Cooking REMAINING MUSTARD OIL | बचा हुआ सरसों का तेल ASAFOETIDA | हींग 1/2 TSP TOMATO PUREE | टमाटर की प्यूरी 400 GRAMS KASHMIRI CHILLI PASTE | कश्मीरी लाल मिर्च की पेस्ट TURMERIC POWDER | हल्दी पाउडर 1/2 TSP BLACK CARDAMOM | बड़ी इलाइची 1 NO. GREEN CARDAMOM | हरी इलाइची 3 NOS. CLOVES | लौंग 3 NOS. CINNAMON | दालचीनी 2 INCH FENNEL SEED POWDER | सौंफ का पाउडर 1.5 TBSP GINGER POWDER | सोंठ पाउडर 2 TSP SALT | नमक TO TASTE HOT WATER | गरम पानी 500 ML FRIED ONION PASTE | बरिस्ता की पेस्ट ROASTED CUMIN POWDER | भुने जीरे का पाउडर A LARGE PINCH Method: Cut the paneer block into thick slices, approximately 2-3 cm thick, you can choose to keep it in a square shape or rectangles, paneer pieces are usually cut & prepared like this in Kashmir. Bring water to a rolling boil in a stock pot & add turmeric powder, then add the paneer & let it simmer for 5-6 minutes. Then carefully transfer the paneer pieces onto a plate & let them cool down & dry-off slightly. Set a pan over high heat, add the mustard oil & let it get hot until it starts smoking then switch off the flamr & let the oil cool down slightly. Add the paneer pieces & fry them over medium high flame until they turn golden brown from both the sides, then set them aside & reserve the oil to be used further in the recipe. Add the fried onions into a small mixer jar & grind it into a fine paste using water as required. Similarly, add the soaked Kashmiri chillies into a mixer jar along with some water & grind it into a fine paste. Add the reserved mustard oil into a kadhai & let it get hot. Further add asafoetida, tomato puree, red chilli paste, turmeric powder, all the whole spices, fennel & ginger powder, salt & hot water, stir well & let it come to a boil. Add the fried onion paste & cook the gravy over medium high flame for 12-15 minutes until the tomato puree gets fully cooked & the gravy reduces. Then add the fried paneer pieces, stir well, cover & cook over medium low flame for 7-8 minutes. Once cooked you can adjust the consistency of the gravy as per your preference, authentically it is not too runny. Lastly just taste & adjust seasoning if required & add roasted cumin powder Your delicious Kashmiri Laal Paneer is ready, serve it hot with some rice or any bread of your choice. #YFL #SanjyotKeer #kashmirilalpaneer Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Prepping Paneer 1:33 Onion Paste 4:50 Red chilli paste 5:20 Information about the recipe 5:44 Final cooking 6:58 Plating 9:07 Outro 10:36

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