To begin making the Kashmiri Style Paneer Masala, firstly, have a bowl ready with 500 ml warm water.

In a Frying pan, heat a little oil and shallow fry the paneer cubes in batches, till they are golden brown. Use only medium flame such that paneer won’t break/splutter

Drain the fried paneer on a kitchen towel and add the fried paneer to the bowl of warm water. Let it soak, while we make the curry. The paneer will retain moisture and stay soft this way.

to make the curry add a little oil to a heavy bottomed pan, and add hing. Let it sizzle for a few seconds.Add cinnamon stick, bay leaf and green cardamom.

Fry the spices for a minute, as they begin to splutter and release their aroma in the oil. Care not to over fry them. Add shahi jeera and fry till it splutters.

On a low heat, add tomato puree and stir to ensure that it does not stick to the bottom. Add red chilli powder, ginger powder and fennel powder.Stir and fry for a couple of minutes so that it blends well.

Add required water (you can add the warm water in which the paneer are soaked) and continue to cook on a medium heat.

Bring it to boil and simmer for 5-7 minutes without lid, till a thick consistency is achieved.

Crush the saffron into the gravy and whisk in the yogurt. Simmer for few more minutes. When the gravy is done and cooked, add paneer cubes. Stir, making sure that the paneer does not break.

Garnish Kashmiri Style Paneer Masala with coriander and a pinch of garam masala and switch off the flame. 

Serve Kashmiri Style Paneer Masala Recipe along with Kashmiri Modur Pulao with pomegranate to enjoy your Sunday Meal.