Recipe: Delicious Tamatar Chaman (paneer)

Tamatar Chaman (paneer). Tamatar Chaman is a delicious Kashmiri style paneer cooked in a tangy tomato gravy. 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.

Tamatar chaman is very famous in Kashmiri cuisines. I get a chance to taste this in a food festival here recently. After that i got the recipe from a friend and tried at home. You can have Tamatar Chaman (paneer) using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tamatar Chaman (paneer)

1. You need 500 gm of paneer.
2. Prepare 500 gm of tomato (fully riped) chopped.
3. Prepare 2 tbsp of fennel powder.
4. It's 2 tbsp of ginger powder.
5. Prepare 1pinch of Hing.
6. It's 1/2 tbsp of turmeric powder.
7. You need 1/2 of onion sliced.
8. You need 1 inch of Julian shaped ginger.
9. Prepare 1/2 tbsp of kashmiri red chilli powder.
10. It's 1 tbsp of red chilli powder.
11. Prepare 1/2 tsp of caraway seeds (sahee jeera).
12. It's 4 tbsp of ghee.
13. You need 6 tbsp of Mustard oil.
14. Prepare as needed of whole garam masala.
15. It's as needed of coriander leaves for garnishing.
16. You need to taste of salt.
17. It's as needed of water.

It's a wonderful side for Rotis. The tamatar chaaman is a fusion between the wazwaan style Ruwaangan chaaman and the saal style Wozij chaaman. The main elements in the Ruwaangan chaaman are tomatoes, fried onions, garlic and red chillies with silky soft paneer, whereas the wozij chaaman is silky soft paneer cooked in fennel seed powder, red chillies and a dash of yogurt. Kashmiri Tamatar Chaman is a delicious paneerin tomato curry from the state of Jammu & Kashmir, it brings out the flavor of fennel seeds (saunf).

Tamatar Chaman (paneer) step by step

1. Cut paneer into thick cubes. Add 4tbsp mustard oil in a pan, fry paneer until both of it's sides turn golden brown..
2. Take lukewarm water in a pan. Add asefoetida (hing) in it. Add turmeric powder, mix it and add the fried paneer cubes and soak it in water for 40 minutes..
3. Add 3tbsp ghee in a pan, add tomato, Julian ginger, salt, half cup water and boil it in a pressure cooker for 1and half hour in low flame. When it is prepared strain it through a soup strainer..
4. Heat oil in a pan. Add whole garam masala and thin sliced onion. When the onion turns golden brown add tomato puree. Add fennel powder, ginger powder, kashmiri chilli powder, red chilli powder, salt in it. Add half cup of water..
5. Add paneer, cook for 5 minutes..
6. Add ghee in a tadka pan. Add caraway seeds when it begins to splutter,add it in the tamatar gravy..
7. Add coriander leaves. Turn off the gas. Cover the lit for at least 20 minutes. Serve with plain rice..

Chaman is an Urdu word with a literal meaning of. Tamatar Chaman is another kind of paneer dish made in a tangy tomato gravy. It's a popular Kashmiri Muslim dish with very little onion or garlic. Here, you fry the paneer blocks in mustard oil and dunk them in tomato gravy laced with fennel seeds and dry ginger to add zing. It too has few ingredients but is lovely served with steamed rice.