Basically yakhni paneer dish has taken from kashmiri mutton yakhni dish. So this dish especially made for those who love to eat paneer at any form as well as there is no use of onion and garlic.
If we talk about Yakhni so Yakhni in kashmiri cuisine refers to as yogurt based gravies and typically yakhni preprations do not have red chilly powder or turmeric added to them.
So let’s start the process !
Ingredients –
Paneer-200 gram
Ghee or butter- 2 Tb spoon
Curd- 1 1/2 cup
Soaked Cashew- 1 cup
Sugar- 1/2 spoon
2 chopped Capsicum
2 chopped tomatoes (remove inner part of tomatoes)
Coriander seed- 1 spoon
Large cardamom- 1 (peeled of)
Dry red chilly-2
cinnamon -1 small
Fennel- 1 spoon
Ginger -1/2 Tb spoon
Green chilly- 2
Fresh coriander- for garnish
Instructions–
- First we are going to shallow fry the paneer to turn it little bit golden. add hot water along with 1/2 spoon salt and set aside.
- We take a wok and add 1 Tb spoon ghee, 2 chillies and ginger paste
- In a grinder add soaked cashew, 2-3 cubes paneer and little bit of water and make a fine paste.
- add these paste into wok and put the gas flame low, add whishked fresh curd and stir it continuesly.
- Add paneer and take other pan add 1/2 spoon oil and fry the capcicum & tometoes and add into the wok.
- dry roast the large cardemom, cardemom, dry red chilly, fennel, cumin & coriendar seed and when it get normal so grind it after add in wok it will enhance the flavour of this yakhni paneer.
- Add salt as per your taste and then add cream. don’t forget to add 1/2 spoon sugar to balance the yakhni paneer.
- Add some fresh chopped corider leaves turn off the flame and yakhni paneer is ready to serve.
You can enjoy this paneer with naan or lachha paratha along with onion it will give you more goosebumps !
Servings- 4
Time- 30 mins
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