Paneer Yakhni

Creamy no onion no garlic Paneer Yakhni is a Kashmiri-style curry made with yogurt, saffron, and spices. Perfect for festive meals!

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-yakhni/

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RECIPE INGREDIENTS

» For Yakhni Spice Mix

• 10-12 black peppercorns
• 1 black cardamom
• 3-4 small dried red chillies
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 small pieces of cinnamon stick
• 8-10 cloves
• 4 green cardamom pods

» For Cashew Paste

• 2-inch paneer cube
• 1/4 cup cashews, soaked in 1/4 cup water

» For Frying Paneer & Veggies

• 400 grams paneer, cut into 1-inch triangles
• 2 tablespoons ghee or oil
• 1 tomato
• 1 green bell pepper, diced
• 2 green chilies, slit
• 1-inch piece of ginger, julienned

» For Yakhni Gravy

• 2 tablespoons ghee
• 1 green chili, cut into 1-inch pieces
• Roasted paneer
• Roasted veggies
• 1 bay leaf
• 1 teaspoon minced ginger
• Cashew-paneer paste
• 1 ½ cups yogurt, whisked until smooth
• Salt to taste
• 1 teaspoon sugar
• 20 saffron strands, crushed and soaked in 1 tablespoon water or milk
• 1 tablespoon fresh cream
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons spice mix

» For Garnishing

• 1 tablespoon grated paneer
• 1 tablespoon chopped cilantro
• 1 teaspoon chili oil

RECIPE INSTRUCTIONS

» Make the Yakhni Spice Mix

1. Dry roast all the whole spices for 1-2 minutes on medium-low heat or until fragrant. Transfer them to a plate and let them cool completely. Add them to a grinder jar and blend to make a coarse mixture. Your Yakhni spice mix is ready-keep it aside.

» Prepare the Veggies

1. Cut the tomato in half and remove the seeds. Dice the tomato and set aside.

» Make the Cashew Paste

1. Break the paneer into small pieces and add them to a blender jar. Add the soaked cashews along with the water and blend into a smooth paste. Set aside.

» Fry the Paneer

1. Heat 2 tablespoons of ghee or oil in a pan. Add the paneer cubes in a single layer and fry them on both sides until golden. Remove the fried paneer and place them on a plate lined with a paper towel. Fry remaining paneer pieces. Then soak the fried paneer in warm water for 10 minutes. Drain and set aside.

» Fry the Veggies

1. To the same pan, add the slit green chilies, ginger juliennes, diced bell pepper, and diced tomato. Sauté for 2-3 minutes on high heat. Transfer the veggies to a plate and set aside.

» How to Make Paneer Yakhni

1. Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat. Once hot, add green chilies, bay leaf, and minced ginger. Sauté for about 2 minutes.
2. Add the cashew-paneer paste and cook for 2-3 minutes or until the oil begins to separate. Add 1/2 cup water, mix well, and continue cooking until oil separates again.
3. Next, add the whisked yogurt (make sure it's at room temperature) and mix until well combined. Cook for 3-4 minutes until the raw smell goes away. Adjust the consistency if needed.
4. Add sugar, salt to taste, and 2 tablespoons of the Yakhni spice mix. Mix well and cook for another 2-3 minutes.
5. Now add the fried paneer, roasted veggies, fresh cream, kasuri methi, and saffron soaked in water or milk. Mix everything well and let it simmer on medium-low heat for 5-7 minutes, stirring occasionally.
6. Your delicious Paneer Yakhni is ready! Transfer to a serving plate and garnish with grated paneer, chopped cilantro, and chili oil. Enjoy hot with lachha paratha or naan.

RECIPE NOTES

1. Make sure to always use yogurt at room temperature. This step avoids curdling.
2. After adding yogurt, stir it continuously to avoid curdling.