Kashmiri Paneer Gravy with Saffron and Aromatic Spices

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

Soft paneer cubes bathed in a delicately spiced tomato and saffron gravy, embodying the subtle flavors of Kashmiri cuisine. This indian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs ounces paneer, cubed into 1-inch pieces, tomato puree, teaspoon ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1/2 teaspoon saffron strands in 2 tablespoons warm milk for 15 minutes to release color and aroma.
  2. Step 2: Heat 2 tablespoons vegetable oil in a pan over medium heat. Add 3 green cardamom pods and 1 cinnamon stick, frying for 1 minute until fragrant.
  3. Step 3: Add 1 medium finely chopped onion and sauté for 6-8 minutes until translucent and lightly golden.
  4. Step 4: Stir in 1 teaspoon ginger paste and 1 teaspoon garlic paste, cooking for 2 minutes until fragrant.
  5. Step 5: Add 1 cup tomato puree, 1 teaspoon ground fennel seeds, 1 teaspoon Kashmiri red chili powder, and 1 teaspoon salt. Cook this mixture on medium-low heat for 8-10 minutes until the oil starts to separate and the sauce thickens.
  6. Step 6: Pour in 3/4 cup water and the saffron-infused milk, stirring well.
  7. Step 7: Gently add 14 ounces paneer cubes, coating them in the gravy. Simmer uncovered for 5 minutes so the paneer absorbs the flavors.
  8. Step 8: Garnish with 2 tablespoons chopped fresh cilantro leaves and serve hot with steamed basmati rice or flatbreads.

Equipment for this recipe

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Frequently asked questions

How long does Kashmiri Paneer Gravy with Saffron and Aromatic Spices take to make?

Total time is about 45 minutes (20 min prep + 25 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 Gravy with Saffron and Aromatic Spices?

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 tomato puree from drying out.

Can I substitute ingredients in Kashmiri Paneer Gravy with Saffron and Aromatic Spices?

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 Gravy with Saffron and Aromatic Spices 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.

Is Kashmiri Paneer Gravy with Saffron and Aromatic Spices vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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