Kashmiri Paneer and Walnut Yakhni Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy yogurt-based curry featuring soft paneer cubes and crunchy walnuts simmered in aromatic Kashmiri spices. This indian-inspired vegetarian ready in about 35 minutes pairs paneer, cut into 1-inch cubes, plain yogurt, walnuts, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a deep skillet over medium heat. Add 1 tsp fennel seeds, 5 green cardamom pods, 1 black cardamom pod, 1 cinnamon stick, 4 cloves, and 1 bay leaf. Sauté for 1-2 minutes until the spices are fragrant.
  2. Step 2: Add 1 tbsp ginger paste and 1 tbsp garlic paste to the skillet, cooking for 2 minutes until aromatic.
  3. Step 3: Lower heat to medium-low and whisk 1 cup plain yogurt until smooth, then add it slowly to the skillet, stirring constantly to prevent curdling.
  4. Step 4: Pour in 1.5 cups water and 1 tsp salt, bring the mixture to a gentle simmer.
  5. Step 5: Add 14 oz paneer cubes and 1/2 cup chopped walnuts, stir gently to coat the paneer in the spiced yogurt gravy.
  6. Step 6: Cover and simmer on low heat for 15 minutes until the flavors meld and the curry slightly thickens.
  7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves before serving with steamed rice or flatbread.

Frequently asked questions

How long does Kashmiri Paneer and Walnut Yakhni Curry take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri Paneer and Walnut Yakhni Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep paneer, cut into 1-inch cubes from drying out.

Can I substitute ingredients in Kashmiri Paneer and Walnut Yakhni Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri Paneer and Walnut Yakhni Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kashmiri Paneer and Walnut Yakhni Curry?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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