Recipe: Delicious Kashmiri Paneer Chaman

Kashmiri Paneer Chaman. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! One such lip-smacking recipe is ruwangan hachi chaman.

Add water to the wok and as it comes to boil, add turmeric powder, cinnamon powder, salt and fennel powder and mix. Let the gravy boil and reduced a little. Paneer Chaman is a typical Kashmiri delicacy. You can cook Kashmiri Paneer Chaman using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kashmiri Paneer Chaman

1. It's 2 teaspoon of mustard oil.
2. You need 300 gm of paneer/cottage cheese.
3. You need 2 of black cardamom.
4. Prepare 4 of green cardamom.
5. It's 2 of bay leaves.
6. It's 1/4 tsp of cinnamon powder.
7. Prepare 1 1/2 cup of tomato puree.
8. It's 2 pinch of asafoetida.
9. You need 1/4 teaspoon of dry ginger powder.
10. Prepare 1/2 teaspoon of salt or to taste.
11. You need 1 teaspoon of Paneer masala.
12. It's 1 teaspoon of kashmiri red chilli powder.
13. You need 1 tablespoon of saunf powder (aniseed powder).
14. You need 1 cup of water or as needed.
15. Prepare 1/4 cup of milk.
16. You need 1 cup of oil for frying paneer.
17. It's 1 teaspoon of coriander leaves chopped for the garnish.
18. You need 1 sprig of mint leaves.

Paneer is the cottage cheese and Chaman mean tomatoes in the Kashmiri language. So as the name says paneer or cottage cheese cooked in a very different tomato gravy. Paneer is prepared in so many different ways in all over India that every gravy is different from another one. Tamatar Chaman is a delicious Kashmiri style paneer cooked in a tangy tomato gravy.

Kashmiri Paneer Chaman step by step

1. Cut the paneer into thick rectangular shaped pieces of one inch size..
2. In a wok heat 1 cup oil and fry the paneer pieces from both sides until golden in colour, while turning occasionally. Take them out and transfer into a bowl of water.
3. Heat 2 teaspoons of oil in a wok and splutter brown cardamom, green cardamom, bay leaf and asafoetida..
4. Add the tomato purée, salt, Kashmiri red chilli powder, paneer masala, dry ginger powder and mix well..
5. Cook on medium flame until the masala leaves oil on the sides..
6. 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.
7. Add water in which the paneer was soaked and bring it to a boil, simmer the flame for 2 more minutes..
8. Garnish with coriander leaves and serve hot with roti and steamed rice..

It is a popular dish from the Kashmiri Muslim cuisine, where the use of the onion or garlic is negligible. Here, paneer blocks are fried in mustard oil and then dunked in a tomato gravy flavoured with fennel seeds and dry ginger. Kashmiri dishes have their own unique flavours that stand out in the lot. This Kashmiri-style paneer recipe is a winner on any dinner table. Chaman is Paneer (Indian Cottage Cheese) in Kashmiri and this combination of methi and paneer is a killer.