Recipe

Kashmiri-Style Yakhni Paneer Recipe With Chukde Spices

Team Chukde

07/07/2025

If you’re tired of regular paneer dishes and want something that’s aromatic, rich, and unique—Kashmiri Yakhni Paneer is exactly what you need to try next! It's surprisingly quick to make and bursting with flavor, especially when you use natural whole spices like us from Chukde.

Step-by-Step: How to Make Yakhni Paneer at Home

1. Start with the spices: Dry roast your whole spices—jeera, coriander, fennel, black pepper, star anise, dal chini, black and green cardamom—until your kitchen smells divine. Then let them cool and grind into a fine powder. Trust me, the aroma alone is worth it.
2. Fry the good stuff: Lightly shallow fry paneer cubes until golden. Do the same with bell peppers—they add a nice crunch and color.
3. Blend the magic: Make a smooth paste using some fried paneer, soaked cashews, and fresh curd. This will give the gravy a rich and creamy base.
4. Cook the base: Heat oil, add tej patta, grated ginger, and green chilies. Sauté for 2 minutes, then pour in your curd-cashew puree with a little water. Let it simmer for 5–10 minutes until it starts boiling gently.
5. Flavor punch: Add salt, a pinch of sugar, and a splash of saffron water. Mix well. Now stir in your roasted spice mix.
6. Final touch: Drop in the fried paneer and bell peppers, cook everything together for another 5–7 minutes, garnish with fresh coriander, and you’re done!

Why Chukde Spices?

Because in a dish like Yakhni Paneer, the flavor is all about the quality of spices—and Chukde nails it. Their whole spices are free from impurities, potent, and packed with aroma. From fennel to star anise, each spice adds a distinct layer of depth, and Chukde ensures it’s as fresh and real as it gets.

FAQs About Yakhni Paneer

Q: Is this dish spicy?

Nope. It’s flavorful, but not too spicy. You can always adjust the number of green chilies to your taste.

Q: Can I skip bell peppers?

Yes, but they add a nice texture and color. Totally optional though.

Q: Can I make it without cashews?

You can try almonds or even melon seeds, but cashews give the best creamy texture.

Q: Is this the traditional Kashmiri recipe?

It’s inspired by Kashmiri Yakhni, but with a vegetarian twist and home-style tweaks.