To start making Kashmir -style Masala bread, first, prepare a bowl with 500 ml of hot water.
In a pan, heat some oil and fry the cubes of the bread in lots, until they are golden. Use only an average flame so that the bread does not break/sketches
Drain the fried bread on a kitchen towel and add the fried bread to the bowl of hot water. Let it immerse, while we take curry. Paneer will maintain humidity and remain soft in this way.
To prepare the curry Add a little oil to a pan with a heavy bottom and add Hing. Let it sizzle for a few seconds.
Fry the spices for a minute while they start to splash and release their aroma in the oil. I take care not to fry them. Add Shahi Jera and fry until you shoot.
Over low heat, add the tomato puree and mix to make sure it does not stick to the bottom. Add the red chilli dust, ginger powder and fennel powder. Stir and fry for a couple of minutes so that it is well based.
Add water required (you can add the hot water in which the bread is immersed) and continue cooking over medium heat.
Bring it to boil and cook over low heat for 5-7 minutes without lid, until a thick consistency is reached.
Crush the saffron in the sauce and beat the yogurt. Cook over low heat for a few more minutes. When the sauce is finished and cooked, add cubes of bread. Mix, making sure that the bread does not break.
Garnish the Kashmir -style Masala bread with coriander and a pinch of Masala Garam and turn off the flame.
Serve the Kashmir -style Masala Paneer recipe with Kashmir modur pulao with pomegranate to enjoy your Sunday meal.
