Recipe

Kashmiri Tamatar Paneer Recipe (Easy & Full Of Flavor)

Team Chukde

26/12/2025

Paneer sabzi to sabne khayi hogi, but Kashmiri Tamatar Paneer has its own charm. It is rich, mildly spicy, and full of tomato goodness. This version is simple to cook and tastes restaurant-style at home.

To start, cut 300 grams paneer into big slices. Take a bowl and add hot water, a pinch of haldi, and salt. Soak the paneer pieces for 15 minutes. This step keeps the paneer soft.

Heat 3–4 tablespoons of mustard oil till it reaches the smoking point. Switch off the flame and let it cool slightly. Now shallow fry the paneer pieces until golden brown. Take them out and keep aside.

In the same kadhai, add whole spices:

½ inch cinnamon, 2 laung, and 1 badi elaichi.

Add 2 chopped onions and sauté till golden brown.

Now add 1 tablespoon ginger-garlic paste and cook till the raw smell goes away. Add Kashmiri mirch powder, garam masala, salt, and a little hot water so the spices cook well. I use Chukde spices here because the colour is bright and the taste stays balanced.

Add 1½ cups tomato puree, mix well, cover, and cook on low flame for about 10 minutes till oil starts separating.

Next, add saunf powder, dry ginger powder, kasoori methi, and the fried paneer pieces. Mix gently. Cover again and cook for another 10 minutes.

The gravy thickens, paneer absorbs the flavours, and your Kashmiri Tamatar Paneer is ready. Serve hot with naan or steamed rice 😍

FAQs

1. Why soak paneer in hot turmeric water?

It keeps paneer soft and removes any raw smell.

2. Is mustard oil necessary?

Yes, it gives the dish an authentic Kashmiri taste. You can use refined oil, but flavour will change.

3. Can I skip frying the paneer?

You can, but frying adds better texture and taste.

4. Is this dish very spicy?

No. Kashmiri chilli powder gives colour, not heat.

5. Which spices work best for this recipe?

Good-quality spices matter. Use Chukde because the aroma and consistency stay the same every time.

If you want, I can also share a no-onion version or a restaurant-style plating tip.

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