Kasmiri Paneer Masala

Cottage cheese cooked with mushrooms and babycorns in yogurt gravy

Preparation Time : 10 minutes
Cooking Time : 15-20 minutes
Servings : 4

Kasmiri Paneer Masala


  • Cottage cheese (paneer), cubed 200 grams
  • Button mushrooms, quartered fresh6-8
  • Baby-corns, 1 inch pieces (optional)3-4
  • Oil 2 tablespoons+ to deep fry
  • Whole dry red chilli 3-4
  • Cinnamon 1 inch piece
  • Green cardamoms 5
  • Yogurt 1 1/2 cups
  • kashmiri masala 1 teaspoon
  • Fennel seeds (saunf) 1/2 teaspoon
  • Dry ginger powder (soonth) 1/2 teaspoon
  • Ginger julienne2 inch piece
  • Salt to taste
  • Sugar 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Dry coconut (khopra), flaked 2 tablespoons
  • Peanuts, roasted 3 tablespoons
  • Fresh coriander leaves 2 tablespoons
  • Clove 5


Heat one tablespoon of oil in a pan. Add mushrooms and baby corns and sauté for three to four minutes. Drain and keep aside. Heat sufficient oil in a kadai and deep-fry paneer cubes. Dip them in water. Heat a tablespoon of oil in a pan. Add whole red chillies, cloves, cinnamon, green cardamoms, yogurt, Kashmiri masala, fennel seeds and dry ginger powder. Sauté for a minute.

Add ginger julienne and cook. Add salt, sugar, red chilli powder and stir. Drain the paneer cubes from the water. Add mushrooms, paneer cubes and baby corns and cook for two to three minutes. Transfer into a serving dish. Garnish with coconut flakes, roasted peanuts and chopped coriander leaves and serve hot.

shivaji……….. 😛