Lyodur Tschaman/ Kashmiri gravy paneer

Name: Lyodur Tschaman/ Kashmiri gravy paneer
Cuisine: Indian
Ingredients: 250 gms cottage cheese/paneer; 1 tbsp mustard oil; 1/4 tsp asafoetida/hing; 1 tsp dry ginger powder; 1 tsp fennel powder/ saunf powder; 1/2 tsp turmeric powder; 2 Kashmiri whole red chilies; 1 cup whisked curd; 1 cup heavy cream; 1 tsp coarsely ground black peppercorns; to taste Salt

Shuchi Jain @shuchi_191171

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Kashmiri cuisine is not just about non-veg food. It also has a rainbow of vegetarian recipes. A top favourite among Kashmiri Pandits is a paneer dish called' Lyodur Tschaman'. Lyodur Tschaman is a rich gravy dish with chunks of cottage cheese. Lyodur means yellow ( brought about by turmeric) and tschaman is cottage cheese. Laden with cream, few spices, and infused with turmeric,this dish proves that Kashmiri food is rich and delicious. Lyodur Tschaman is cooked almost every day in Kashmiri vegetarian households.

Shuchi Jain @shuchi_191171

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Ingredients

250 gmscottage cheese/paneer
1 tbspmustard oil
1/4 tspasafoetida/hing
1 tspdry ginger powder
1 tspfennel powder/ saunf powder
1/2 tspturmeric powder
2Kashmiri whole red chilies
1 cupwhisked curd
1 cupheavy cream
1 tspcoarsely ground black peppercorns
to tasteSalt

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Steps

1

In a wok/ karahi/ pan, heat mustard oil till smoking point. Switch off flame and cool the oil slightly.
2

When oil is still warm, add asafoetida, ginger powder, fennel powder, turmeric and Kashmiri chillies to the oil. Switch on the flame and cook for a few seconds, taking care that the spices don't burn.
3

Now add the whisked curd with continuous stirring to avoid curdling of the curd.
4

Once it comes to a boil, add the cream with stirring on low flame. Add paneer, salt and stir well. Adjust consistency by adding water if required.
5

Cook for 5-6 minutes on low flame. Add coarsely ground black peppercorns. Mix well and cook for another 2 minutes on low flame.
6

Remove from heat and serve.