Kashmiri Paneer Chaman

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Kashmiri Paneer Chaman

Description

Paneer Chaman is one such traditional Kashmiri vegetarian delicacy that is delicious and exquisite. This dish is unique as the rich tomato gravy is flavoured with aromatic fennel and cinnamon powder. 

Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min

Ingredients

Serves : 4
  • 2 teaspoons mustard oil


  • 300 grams paneer/cottage cheese


  • 2 black cardamoms


  • 4 green cardamoms


  • 2 bay leaves


  • 1/4th teaspoon cinnamon powder


  • 1 1/2 cup tomato puree


  • 2 pinch Heeng (asafoetida)


  • 1/4 teaspoon dry ginger powder


  • 1/2 teaspoon salt or to taste


  • 1 teaspoon Paneer masala


  • 1 teaspoon kashmiri red chilli powder


  • 1 tablespoon saunf powder (aniseed powder)


  • 1 cup water or as needed


  • 1/4 cup milk


  • 1 cup oil for frying paneer


  • 1 teaspoon coriander leaves chopped for the garnish


  • 1 sprig mint leaves

Directions

  • Cut the paneer into thick rectangular shaped pieces of one inch size.
  • In a wok heat 1 cup oil and shallow fry the paneer pieces from both sides until golden in colour, while turning occasionally.
  • Transfer them in a bowl of water.
  • Heat another wok and add 2 teaspoons of oil.
  • Splutter brown cardamom, green cardamom, bay leaf and asafoetida.
  • Add the tomato purée, salt, Kashmiri red chilli powder, paneer masala, dry ginger powder and mix well.
  • Cook on medium flame until the masala leaves oil on the sides.
  • Squeeze out the extra water from the fried paneer and add it to the masala. Now add the milk, cinnamon powder and saunf powder and mix well
  • Now add water in which the paneer was soaked.
  • Bring it to a boil and simmer for 1 more minute.
  • Garnish with coriander leaves and serve hot with roti and steamed rice.