Kashmiri Paneer Chaman

Name: Kashmiri Paneer Chaman
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 teaspoon mustard oil; 300 gm paneer/cottage cheese; 2 black cardamom; 4 green cardamom; 2 bay leaves; 1/4 tsp cinnamon powder; 1 1/2 cup tomato puree; 2 pinch 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

Sanchita Mittal @sm_thechef

Delhi

#Diwali
Paneer Chaman is a traditional Kashmiri vegetarian delicacy that is delicious and exquisite and is prepared during special occasions.
This dish is unique as the rich tomato gravy is flavoured with aromat fennel and cinnamon powder.

Sanchita Mittal @sm_thechef

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Ingredients

40 minutes

4 servings

2 teaspoonmustard oil
300 gmpaneer/cottage cheese
2black cardamom
4green cardamom
2bay leaves
1/4 tspcinnamon powder
1 1/2 cuptomato puree
2 pinchasafoetida
1/4 teaspoondry ginger powder
1/2 teaspoonsalt or to taste
1 teaspoonPaneer masala
1 teaspoonkashmiri red chilli powder
1 tablespoonsaunf powder (aniseed powder)
1 cupwater or as needed
1/4 cupmilk
1 cupoil for frying paneer
1 teaspooncoriander leaves chopped for the garnish
1 sprigmint leaves

Saved

Steps

40 minutes

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.