5. Add 1 cup milk and a few strands of saffron and cook until it comes to a boil. At this point, you can adjust the spices of the gravy as per your taste levels. Add crushed fenugreek leaves on top of ...

Deep-fried chunks of paneer simmered in a milk based smooth gravy with loads of aromatic khada masalas. Serve with dishes like dum aloo, mooli ki chutney and steamed rice. Note: Let this dish rest for ...

Drain the paneer and set it aside. Continue reading 2. In a blender, add the red Kashmiri chilies (soaked in warm water for 15 minutes to soften), finely chopped garlic, vinegar, and sugar.

A popular vegetarian dish, which fuses the elements of Kashmiri wazwan and Pandit cooking styles Ingredients 200 gms paneer or cottage cheese, cut into big cubes 4 pieces tomatoes, roughly chopped ...

Add the Kashmiri chilli powder ... Add the cleaned tinned fish, paneer, ginger and garlic paste and thyme to the chutney. Cook for a further 10 minutes on medium heat. Enjoy with roti, crusty ...

This is real Kashmiri 'home' food, and I make it every time I miss my dad. Not the palak paneer you might know and love - Kashmiri chaman is a richer and more textured traditional curd cheese dish ...